Bigoli is a traditional Venetian fresh pasta, prepared only with whole wheat flour, very little water and salt. They are made using a press called bigolaro whose origin, according to the legend, reaches back as far as 1604, when it was created by a pasta maker from Padua, who patented it at the 17th-century Municipality.
Bigoli and the traditional cuisine of Veneto
Thanks to this tool, he managed to produce various kinds of long pasta, among which the bigàt. Even now, with its distinctive rough surface and thick consistency, bigoli is the most important first course in Veneto’s traditional cuisine.