Bigoli con le Sardelle

Bigoli with Sardines

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Bigoli is like thick spaghetti – it’s made using a special device called a torchio, a hand-cranked extruder. Duck eggs are traditionally used in the dough, but as most people don’t have an extruder (or easy access to duck eggs), I’ve developed this eggless dough that’s not as firm and crumbly, so it’s easier to roll by hand. The toasted breadcrumbs aren’t traditional, but I think they really lift this dish to another level.