Bigolo is a typical Venetian fresh pasta, traditionally consumed as a first course during the festivities. It is a thick spaghetti drawn in a press (also known as “torcolo”), with a porous texture perfect for absorbing the seasoning. A versatile kind of pasta, it goes well with any kind of sauce, although it is at its best with both traditional and game ragu.
Ingredients: durum wheat semolina, eggs.