Bigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini. Bigoli is a term used in Treviso, whereas the term pici is used in Tuscany for a similar sized pasta without the hole in the center.
In "La vecchia cucina eugubina" they say that this noodle is as thick as a wooden needle for knitting stockings.
Hyman, Clarissa (2006-09-02). "Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania". Financial Times; London (in English) (Financial Times Ltd.).|accessdate= requires |url= (help)
Gianotti, Peter M. (2006-07-19). "Fresh seafood with an Italian accent". Knight-Ridder/Tribune Business News (in English) (Newsday Inc.).|accessdate= requires |url= (help)