Bigoli

Bigoli
Type	Pasta
Place of origin	Italy
Region or state	Veneto
Main ingredients	Whole wheat flour
Variations	Pici
	Media: Bigoli;

Bigoli Template:IPA-it (Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli made with buckwheat flour, but are more commonly made with whole wheat flour now, and sometimes include duck eggs. The preparation is then extruded through a bigoloro.^[1]

Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany.^[1]

References

^ ^a ^b 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. {{cite news}}: |access-date= requires |url= (help)
Gianotti, Peter M. (2006-07-19). "Fresh seafood with an Italian accent". Knight-Ridder/Tribune Business News. Newsday Inc. {{cite news}}: |access-date= requires |url= (help)

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[:0-1] Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. pp. 28 & 198. ISBN 9782501072441. OCLC 762599005.

[1]

See also

References