Ingredient

bigoli

bigoli is made with durum wheat semolina or fresh egg dough, following recipes handed down through generations. Each Italian region developed its own shapes and traditional sauces, giving rise to a unique gastronomic heritage. The pasta shape is designed to hold the sauce and enhance its flavours.

Use in cooking

bigoli is cooked in plenty of salted boiling water until al dente. It can be dressed with tomato sauce, ragù, pesto, fish sauces or simply butter and parmesan.