Bigoli

Bigoli is a long Italian pasta variety characterized by its thickness and a rough surface. It was originally made with buckwheat flour, but today it is usually made with whole wheat flour, butter, a small amount of water, and sometimes duck eggs, a practice that was especially popular in the past.

The pasta is traditionally prepared using a press called bigolaro, which dates back to 1604. Whole wheat flour gives an earthy flavor and pleasant texture to bigoli. The rough texture, made by a coarse dough that rubs against a bronze die, allows the bigoli to cling on to more sauce than most other pasta types.

Bigoli are especially popular in a dish called bigoli in salsa, where the pasta is paired with onions, olive oil, and anchovies.