Ingredients for 4 servings:
250 gr white flour
20 gr butter
2 eggs
0.5 lt milk
Salt
Ready in: about 15 minutes
250 gr white flour
20 gr butter
2 eggs
0.5 lt milk
Salt
Ready in: about 15 minutes
How to prepare the recipe: "White bigoli":
Knead the flour with the salt, butter and eggs and add, a little by little, the milk the dough is firm and omogeneous. Proceed like the “Bigoli scuri” (Dark Bigoli) recipe, but let them rest for an hour.
Preparation time: 15 minutes (+ restying and drying)
Cooking time: - minutes
Difficulty: medium
Calories: 260 per person
Chef’s advice
“Bigoli” is a Venetian dialectical word indicating spaghetti rather thick. Real bigoli must be homemade and used fresh or immediately after drying.
Bigoli made by industries are really similar to thick spaghetti and can be “dark” or “white”.
Bigoli are also used in Mantua and its province.
Knead the flour with the salt, butter and eggs and add, a little by little, the milk the dough is firm and omogeneous. Proceed like the “Bigoli scuri” (Dark Bigoli) recipe, but let them rest for an hour.
Preparation time: 15 minutes (+ restying and drying)
Cooking time: - minutes
Difficulty: medium
Calories: 260 per person
Chef’s advice
“Bigoli” is a Venetian dialectical word indicating spaghetti rather thick. Real bigoli must be homemade and used fresh or immediately after drying.
Bigoli made by industries are really similar to thick spaghetti and can be “dark” or “white”.
Bigoli are also used in Mantua and its province.
In the picture, White bigoli
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