Bigoli is a typical dish of Padua and Venice.
They are large spaghetti with a diameter of 2 -3 mm and 25 – 30 cm long.
They are a type of fresh pasta made with soft wheat flour, eggs, water and salt and then passed to the press. The press, called bigolaro, was patented in 1604 by “Abbondanza“, a pasta maker from Padua.
The bigoli, a typical dish of peasant cuisine, are very common in the territory of the Euganean Hills because in the past, the wheat was lacking in this area, while there were a lot of chickens and eggs. This has led to the diffusion of this delicious dish.