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Place of originItaly
Region or stateVeneto
Main ingredientsWhole wheat flour

Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro.[1]

Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany.[1]

See also[edit]


  1. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. pp. 28 & 198. ISBN 9782501072441. OCLC 762599005.
  • 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. Financial Times Ltd.
  • Gianotti, Peter M. (2006-07-19). "Fresh seafood with an Italian accent". Knight-Ridder/Tribune Business News. Newsday Inc.