Bigoli con Salsa alla Veneziana

Whole-Wheat Pasta with Anchovies and Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Bigoli are a whole-wheat spaghetti, somewhat thicker and longer than the regular packaged spaghetti. They are made with eggs and, instead of being rolled, are pushed through a press called a bigolaro. It is very likely that you will be using packaged whole-wheat pasta rather than homemade, but keep in mind that it cooks very quickly and does not hold well. In other words, it starts to break down after a while in the bowl. You can, of course, make this dish with a regular durum