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'''Bigoli''' is a type of [[pasta]] originating from the [[Veneto]] region in [[Italy]]. It is similar to [[spaghetti]], but with a thicker, tubular shape. The name "bigoli" is derived from the Venetian word "bigoi", which means "worms".

== History ==

Bigoli was traditionally made at home using a simple mixture of [[flour]], water, and salt. The dough was then pushed through a device known as a "bigolaro", which gave the pasta its distinctive shape. The bigolaro was typically made of wood and operated by hand, and is considered a symbol of Venetian culinary tradition.

== Preparation and Serving ==

Bigoli is typically served with robust, hearty sauces. One traditional recipe is "bigoli in salsa", which is made with onions and salted sardines or anchovies. This dish is traditionally served on [[Good Friday]] as a form of fasting, as it does not contain meat. Another popular way to serve bigoli is with duck ragù, a rich and flavorful sauce made with duck meat.

== Variations ==

There are several variations of bigoli, including bigoli al torchio, bigoli in salsa, and bigoli con l'arna. Each variation has its own unique preparation method and ingredients, but all maintain the characteristic thickness and rough texture of the original bigoli pasta.

== See Also ==

* [[Pasta]]
* [[Italian cuisine]]
* [[Veneto]]

== References ==

<references />

[[Category:Pasta]]
[[Category:Italian cuisine]]
[[Category:Veneto]]
{{food-stub}}

Bigoli - Revision history

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Prab: CSV import