Bigoli

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Bigoli is a long, spaghetti-like dry pasta with a hole in the center. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. It closely ressembles the bucatini. Bigoli is a term used in Venice, whereas the term pici is used in Tuscany for a similar pasta without the hole in the center; oftentimes, the terms will be used interchangeably.

[edit] Definition

In "La vecchia cucina eugubina" they say that this noodle is as thick as a stockings-making wooden knitting needle.

[edit] References

  • Hyman, Clarissa. "Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania", Financial Times; London, Financial Times Ltd., September 2, 2006. Retrieved on October 23, 2006. (in English)
  • Gianotti, Peter M.. "Fresh seafood with an Italian accent", Knight-Ridder/Tribune Business News, Newsday Inc., July 19, 2006. Retrieved on October 23, 2006. (in English)


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