Bigoli

Bigoli are not cut but pressed. The Lombardy Region describes the home method: a stiff dough of buckwheat or wholewheat flour, eggs, butter, milk and salt is rested, forced through a press with wide holes, and the strands are dried for 24 hours. Ready-made bigoli are sold where the tradition survives. Italy's list of traditional products records them for the Veneto as bigoi.

In January 2026 the news agency AGI reported a petition of 26 January 1604, recorded in the acts of Padua's city council. In it a pasta maker, Bortolamio Veronese, called "l'Abbondanza", asked for a five-year exclusive right to the wooden torcio bigolaro he had designed. The document was found by Paolo Caratossidis while researching the pasta's origins; the report gives no archive reference.