Difference between revisions of "Bigoli"
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==External Links== | ==External Links== | ||
*[http://fxcuisine.com/default.asp?Display=199 Making Bigolis from scratch, article in English with many pictures] | *[http://fxcuisine.com/default.asp?Display=199 Making Bigolis from scratch, article in English with many pictures] | ||
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[[Category:Pasta]] | [[Category:Pasta]] | ||
Latest revision as of 12:29, 7 December 2008
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.
External Links
| Pasta | |
|---|---|
| Agnolotti | Bigoli | Bucatini | Cannelloni | Farfalle | Fettuccine | Fusilli | Gnocchi | Lasagne | Linguine | Macaroni | Pappardelle | Penne | Pizzoccheri | Ravioli | Rigatoni | Spaghetti | Tagliatelle | Tortellini | Trenette | Ziti | |
| Total List of Pasta |