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Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥450kcal
💪14gProtein
🌾76gCarbs
🥑11gFat
🌿6gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs

Pasta with Bigoli Noodles

How to order / say it
Say it Bigoli — [BEE-goh-lee]
Order I'd like the bigoli, please.
Locally Vorrei i bigoli, per favore.
Say locally

Thick, hearty pasta often served with various sauces.

Why try it?

Bigoli is a staple of Verona and Venetia, known for its versatility and the satisfaction it brings to families. It's a must-try for anyone wanting to experience local pasta traditions.

How it tastes

Bigoli is dense and chewy, with a rustic quality that clings to hearty sauces. Its rich flavor comes from the whole wheat and the eggs traditionally used in its preparation.

Origin & History — first documented: 1600

Bigoli dates back to the 17th century in the Venetian region, originally made with a hand-cranked press. Over time, it became popular throughout the area as it complemented the bountiful local sauces.

Recipe

Ingredients

  • 🌾 300 g whole wheat flour
  • 🥚 2 eggs
  • 🫒 1 tbsp olive oil
  • 🧂 to taste salt

Method

  1. 1 Combine flour and salt in a bowl.
  2. 2 Add eggs and olive oil, mixing to form a dough.
  3. 3 Knead the dough until smooth and let rest.
  4. 4 Roll out the dough and cut into thick noodles.

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All Europe recipes — Italy — Verona — Pasta with Bigoli Noodles
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