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Bigoi co l'arna.jpg
Alternative names Pici
Type Pasta
Place of origin Italy
Region or state Veneto
Main ingredients Whole wheat flour
Cookbook: Bigoli  Media: Bigoli

Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick tube. Initially 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, but without the hole in the center. Bigoli is a term used in Veneto, whereas the term pici is used in Tuscany for a similar-sized pasta.

In "La vecchia cucina eugubina" they say that this noodle is as thick as a wooden needle for knitting stockings.[citation needed]

See also[edit]


  • 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.