Bigoli are a traditional fresh pasta of Veneto region, prepared only with soft wheat flour, very little water and salt. They are prepared with a specific pasta press called “bigolaro”. Legend has it, this machine was created in 1604 by a pasta maker from Padua that earned him a patent from the City Council of that time.
Bigoli in Veneto regional cuisine
With this machine, he was able to produce several kinds of long pasta, including the bigàt or bigoli. Still today, with their rough and firm texture, they represent the main course of Veneto regional cuisine.