Last updated on December 17th, 2018 at 11:45 am
Bigoli de Bassan Pasta short cut hand wrapped – Borella
Made by Venetian pasta maker Borella, this bigoli pasta was first manufactured in the year 1935. Following old traditions, this pasta is made of whole wheat durum flour. It is great for thick as well as meat sauces. One of the most popular sauces for type of pasta is duck ragu.
A classic pasta typical of the Veneto region, this pasta has been around since the early 17th century. Traditionally, its shape is made using a tool called bigolaro. It is usually made of whole wheat or buckwheat flour. Looking at it, you’ll be reminded of thick udon noodles or other thick tubular pasta such as bucatini or pici.
Haven’t tried it yet? Get a pack today then!