Pasta, Bigoli

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 making Bigoli. Bigoli is thicker than spaghetti, providing more rough surface area for holding sauce. This makes Bigoli a popular option for rich meat sauces with wild game ragù and according to tradition, is often eaten “in salsa” with onions, fish and seasoned breadcrumbs.

This pasta was crafted using a bronze die extrusion process that creates a rougher surface for the sauce to cling to. It’s made with premium organic semolina flour, milled from the heart of durum wheat. This type of flour has been a staple in traditional Italian pasta for centuries and helps to create pasta that holds its shape and delivers the perfect al dente bite.