Legendary Dishes | Bigoli (hand-made long round pasta)


Traditionally served with l’anatra (duck), with musso (minced donkey meat), with raddichio (chicory), with sarde (sardines) and with salsa (sauce), bigoli is made using a bigolaro, a press associated with Marco Polo.

Version 1

  • 400 g white wheat flour, t00
  • 120 ml milk
  • 1 egg (65 g)
  • 40 g salted butter, softened

Version 2

  • 400 g white wheat flour, t00
  • 75 ml milk
  • 2 egg whites
  • 40 g butter, softened
  • salt

Those two variations produce a porous pasta suitable for sauce.

Version 3

  • 400 g white wheat flour, t00
  • 4 eggs
  • salt

This version produces a harder pasta.

Pour flour onto a clean surface, make a hole in the middle, break egg or eggs into the hole (adding other ingredients according to each version). gradually bring together to form a loose dough, knead for 10 minutes.

Rest covered for half an hour.

If you don’t have a bigolaro press, roll out the dough to a thickness of 2 millimetres, cut into quarter centimetre thick strips.

Roll each strip gently with the palms of the hand for a round shape, leave to dry a little on a floured cloth.