BIGOLI, BIGOI, comes from northern Italy and is a typical pasta of Veneto. It’s like a very thick spaghetti that is normally served during the Christmas holidays.
This pasta is traditionally made with a dough of soft wheat flour and eggs. This dough is then passed through a ‘torcio’ which is a type of press similar to a meat mincer. A screw is turned at the top, pressing the dough through a bronze die directly underneath. This process gives the bigoli its particular rough and very porous surface.