Bigoli

Long, thick pasta from the Veneto, traditionally made with wholemeal flour and extruded by hand. Their rough texture holds sauces made with onion, anchovy or duck well.

35 min
4 servings
Medium
Budget-friendly
🇮🇹 Italy

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Ingredients

Spices & seasoning

Ground black pepper

Optional extras

2 Anchovies in oil
1 Onion

Nutrition facts

474 kcal per serving

Protein: 16 g
Carbohydrates: 68.7 g
of which sugars: 1.7 g
Fat: 13.2 g
of which saturated fat: 2.6 g
Fiber: 6.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Pour the flour into a mound on the work surface and crack the eggs into the centre with the salt and oil.
Gradually incorporate the flour until you have a firm dough; add a little water only if it's too dry.
Knead for 10 minutes until smooth and elastic, then wrap and rest for 30 minutes.
Divide the dough into pieces and roll them into 5 mm thick ropes.
Cut the ropes into 25 cm lengths, or press the dough through a large-holed sieve to make thick spaghetti.
Leave the pasta to dry on a floured cloth for 20 minutes.
Cook in a large pot of salted boiling water for 5 to 6 minutes, until al dente.
Drain and serve with your sauce of choice, for example melted onion and anchovy sauce.