Bigoli
Bigoli are thick, rough pasta strands associated with Veneto.
- Shape
- Thick rough strands
- Try with
- Anchovy and onion sauce
Anchovy and onion sauce
Venice’s bigoli in salsa pair the strands with anchovies and onion. For a local Bassano del Grappa variation, try darker buckwheat bigoli with duck ragù: one local example rather than a recipe for every bigolo.
