Bigoli
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Bigoli is an extruded pasta that is a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles the bucatini. Bigoli is a term used in Venice, whereas the term pici is used in Tuscany for a similar sized pasta without the hole in the center; often, the terms will be used interchangeably.
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 2006-10-23. (English)
- Gianotti, Peter M.. "Fresh seafood with an Italian accent", Knight-Ridder/Tribune Business News, Newsday Inc., July 19, 2006. Retrieved on 2006-10-23. (English)
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