Bigoli
Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro.[1]
 | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Veneto |
| Main ingredients | Whole wheat flour |
| Variations | Pici |
Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany.[1]
See also
References
- Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. pp. 28 & 198. ISBN 9782501072441. OCLC 762599005.
- Hyman, Clarissa (2006-09-02). "Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania". Financial Times; London. Financial Times Ltd.
- Gianotti, Peter M. (2006-07-19). "Fresh seafood with an Italian accent". Knight-Ridder/Tribune Business News. Newsday Inc.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.