Bigoli al Torchio

A large spaghetto with a ton of body.

Before modern machinery, small towns in the northern region of Veneto would employ a ‘torchio’ - a hand crank operated brass or bronze extruder fixed to a bench that was shared by the residents – to make bigoli.

On the plate

There are two classic recipes attached to this noodle, which are equally notable. The first is ‘Bigoli co l’Arna’ with a delicious duck ragù, while the second, ‘Bigoli in Salsa,’ features olive oil, onion, and salted sardines.


  • Soft wheat flour
  • Durum semola
  • Whole eggs
  • Water


Thick long pasta