Bigoli Pasta: What It Is, Traditional Recipes, and How to Enjoy It

Whether you love cooking or simply enjoy tasting delicious dishes, you’re certain to be interested in traditional Italian cuisine. If you haven’t already tried bigoli pasta, it’s time you did.

What Is Bigoli Pasta?

As the name suggests, bigoli pasta is a type of Italian pasta. It’s traditionally similar looking to spaghetti, although thicker, and pairs well with an anchovy or sardine sauce. 

You’ll find bigoli fresh pasta has a slightly rough finish, allowing any sauce to stick to the pasta. That’s why every forkful is so flavourful. 

It should be noted that while a fish-based sauce is popular, this is only the case in Venice. In the rest of the Veneto region sauces are generally meat based. 

The Origins and History of Bigoli

Bigoli pasta comes from the Veneto regio of Italy. It’s origins can be traced as far back as the 17th century. This is when Bartolomio Veronese patented the bigoli pasta press.

As with many of the best Italian recipes, it was originally designed to give sustenance to poor folk. It was generally made with leftover flour. The pasta was created via a hand-operated press.

It was created in the Veneto region of Italy and has continued to be a popular meal. The thickness of the pasta makes it a perfect accompaniment to numerous sauces, including all types of meat and seafood.

The original bigoli pasta was created with buckwheat flour. Today, it’s commonly made with wholewheat and semolina flour.

What Makes Bigoli Different from Other Pastas?

Whati s bigoli pasta? The modern version uses wholewheat flour and semolina flour. It’s this combination that makes the pasta much darker than most other Italian pastas. The majority of contemporary Italian pastas use just semolina flour. 

Traditional Bigoli Pasta Recipes

Because this thick pasta goes so well with so many dishes, it can be hard to pick just one bigoli fresh pasta recipe to try. There are several worth a try.

• Bigoli salsa

This classic Italian dish involves putting bigoli in salsa. You’ll find the cooking time is very short, making it the perfect option after a late night at the office.  All bigoli in salsa requires is onions and anchovies which need to be cooked down. Stop cooking and stirring when the anchovies have melted into the dish.  Cook your pasta separately, drain it when cooked, and toss the sauce with the pasta to ensure it’s all evenly coated. 

• Bigoli pasta seaside

Another excellent bigoli recipe is the bigoli pasta seaside. It was traditionally made by Venetian fisherman, and will instantly conjure images of the sea.  The recipe contains olive oil, garlic, onion, carrot, celery, a little white wine, a few herbs and spices, and a selection of seafood. Specifically mussels, clams, cockles, and even razor clams.  Cook everything together and, when ready, blend with your fresh bigoli pasta. It’s a delight on the lips. 

• Bigoli carbonara

Carbonara is one of the most famous Italian dishes. However, you haven’t really enjoyed it until you’ve tried it with bigoli pasta. We recommend keeping it simple by cooking some pancetta until crisp, then mixing egg yolks in along with grated cheese, and a little of the pasta water. 

Blend, cook, then serve, ideally garnished with your favourite herbs.