Bigoli artigianali toscani

Bigoli are a long pasta, similar to a large spaghetti, originating and widespread throughout the Veneto and eastern Lombardy. The main element that characterizes this pasta format is its consistency and roughness. These attributes mean that bigoli are able to retain sauces and condiments very well.

The quality is acquired by this type of pasta mainly thanks to the drawing method of preparation in which presses are used according to tradition they are operated by hand. The slow drying is reflected in exceptional cooking times: 23-24 minutes for an al dente result…

In traditional recipes, this pasta of Venetian origin is served with duck ragout or in a sauce with anchovies or sardines. But there are many other variations that make this type of pasta a really tasty first course, excellent to prepare for the holidays, such as bigoli with turnip tops and sausage or those with swordfish and cherry tomatoes. For a strong taste, try the bigoli al gorgonzola.

SIZE / WEIGHT: 500 grams.

SPECIFIC NOTES: Pasta durum wheat semolina.

ORIGIN: Tuscany.

INGREDIENTS: durum wheat semolina, water.

ADDITIVES AND PRESERVATIVES: None.

STORAGE METHOD: store in a dry and well-ventilated place; the distance from heat sources will not alter the humidity and will preserve its characteristics.

AVERAGE EXPIRY: 12 months.

PRODUCER: Antico Pastificio Morelli 1860 Srl

NUTRITIONAL VALUES (100g of product): 340 kcal; Protein 11G; Carbs 75g; Sugars 4.8 G; 0G fats; Saturated fatty acids 0 G.