Bigoli con le Sardelle

Wholemeal Spaghetti with Sprats

Preparation info
  • Serves


    as a first course
    • Difficulty


    • Ready in

      1 hr 30

Appears in
Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

  • About

Bigoli are large spaghetti from Veneto, traditionally home-made. The dough is made with brown and white flour, and it is pressed through a special tool called a bigolaro. Making bigoli at home, however, is more and more a thing of the past. Nowadays, most people buy their bigoli dried or fresh from shops. Bigoli are the only traditional kind of wholewheat pasta in Italy. Wholemeal spaghetti make a good substitute here.

In this recipe from Verona, t