Bigger and better than spaghetti, Bigoli originated in the Veneto region of Italy around the early 1600’s when Bartolomio Veronese, aka Abbondanza (“Abundance”), patented the first press for ...

Bigoli is a pasta from the Veneto region. Shaped like thick spaghetti and coarsely textured, it is made by pushing dough through an instrument called a bigolaro. The Sicilian paccheri looks like a ...

That is bigoli co 'l'arna, or bigoli pasta with a duck ragout, a signature dish here. Bigoli is a thick pasta that resembles large spaghetti originally made with buckwheat. Now, it's prepared with ...