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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Veneto |
| Main ingredients | Whole-wheat flour |
| Variations | Pici |
Bigoli (Italian:[ˈbiːɡoli];Venetian:bìgołi) is anextrudedpasta in the form of a long and thick strand. Initiallybigoli were made withbuckwheat flour, but are now more commonly made withwhole-wheat flour, and sometimes includeduck eggs. The preparation is then extruded through abigolaro, from which the pasta gets its name.[1]
Bigoli is a term used inVeneto; a similar type of pasta calledpici is produced inTuscany.[1] Tuscan "pici" are similar in their elongated shape, but the preparation process is different. No press is used, instead, they are made by hand, one by one, by rolling a thin strip of dough on a cutting board or between two palms. Eggs are not used in this Tuscan recipe.
The contemporary recipe of Venetian “bigoli" involvessemolina flour, whole wheat flour, and, optionally, eggs. This results in a dish that contains gluten. The use of whole wheat flour gives “bigoli" their distinctive dark color, setting them apart from typical Italian pasta made exclusively with semolina. “Bigoli” are cooked in boiling salted water for a few minutes and are then served with sauces, which can be meat-based or fish-based (typically salted sardines).
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There are different versions of the origins of thebigoli. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerousVenetian ships loaded withdurum, the remaining flour was stretched withcommon wheatflour. The new mixture was used for a dough, formed into a large spaghetto and called abigolo.[citation needed]
In 1604, a pasta maker fromPadua named Bartolomio Veronese, known asAbbondanza (lit. 'Abundance'), patented a press for makingbigoli. This was the real triumph of thebigoli.[2]
According to another version, thebigoli are the result of a further development of a type of pasta that was already widespread innortheast Italy. They were first mentioned asbigoli in the 15th century at the court of the bishop ofEraclea.[3]
Media related toBigoli at Wikimedia Commons
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