{"id":12982,"date":"2020-07-10T23:01:41","date_gmt":"2020-07-10T21:01:41","guid":{"rendered":"https:\/\/www.villasanzeno.it\/?p=12982"},"modified":"2024-02-05T02:40:39","modified_gmt":"2024-02-05T01:40:39","slug":"i-bigoli-storia-e-utilizzo-di-questa-pasta","status":"publish","type":"post","link":"https:\/\/www.villasanzeno.it\/en\/i-bigoli-storia-e-utilizzo-di-questa-pasta\/","title":{"rendered":"What are Bigoli?"},"content":{"rendered":"<p>The <strong>Bigoli<\/strong> sono un tipo di pasta lunga fatta con solo tre ingredienti: farina di grano tenero, sale e acqua. Il nome Bigoli deriva possibilmente dal termine \u201cbig\u00e0t\u201d, parola in dialetto veneto che significa bruco.<\/p>\n\n\n\n<p>This kind of pasta was created in <strong>1604<\/strong> by a pasta maker from Padua, <strong>Mr. Abbondanza<\/strong>, who invented and patented a machine capable of extruding various shapes of fresh pasta.&nbsp;<\/p>\n\n\n\n<p>Nonostante questo estrusore potesse creare vari formati di pasta, quello preferito dalle massaie era quello dei Bigoli. <\/p>\n\n\n\n<p>Nel corso degli anni, il macchinario venne modificato e chiamato <strong>\"bigolaro\"<\/strong>; towards the end of the 1800's the \"bigolaro\" became extremely popular and commonly used in the houses of northern Italy.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What is the \"bigolaro\"?<\/h2>\n\n\n\n<p>Come detto in precedenza, il <a href=\"https:\/\/it.wikipedia.org\/wiki\/Torchio_da_pasta\" target=\"_blank\" rel=\"noreferrer noopener\">\"bigolaro\"<\/a> \u00e8 il macchinario che permette di creare i Bigoli. Non \u00e8 altro che un <strong>press made of wood with an internal rough bronze draw plate<\/strong>.<\/p>\n\n\n\n<p>L\u2019impasto viene fatto passare nella trafila, che da la tipica forma a &#8220;bruco&#8221;, e poi viene fatto essiccare.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Use of Bigoli<\/h2>\n\n\n\n<p>Una delle principali caratteristiche di questo tipo di pasta \u00e8 la <strong>roughness<\/strong>, caratteristica che permette ai sughi di aggrapparsi facilmente alla pasta.<\/p>\n\n\n\n<p>Per questo motivo i bigoli tradizionali venivano solitamente conditi con frattaglie di<strong> duck offal<\/strong> and <strong>meat sauce<\/strong>, but also with <strong><a href=\"https:\/\/www.villasanzeno.it\/en\/come-preparare-i-bigoli-con-le-sarde\/\">sardine or anchovies<\/a><\/strong> when people had to eat lean.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Food and wine pairings<\/h2>\n\n\n\n<p>Which wine to pair with your bigoli? <strong>It depends on the sauce<\/strong> with which they are dressed.<\/p>\n\n\n\n<p>The ideal match for <strong>meat sauces<\/strong> is definitely a red wine; what we recommend is a <strong>Valpolicella DOC Classico<\/strong>.<\/p>\n\n\n\n<p>When, on the other hand, the bigoli are dressed with <strong>sardine or anchovies<\/strong> , it is better to pair them with a white wine from the Lake Garda area such as our <a href=\"https:\/\/www.villasanzeno.it\/en\/store\/LUGANA-DOC-TERRENEGRE-p285378779\/\">Lugana DOC Terrenegre<\/a>.<\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>I Bigoli sono un tipo di pasta lunga fatta con solo tre ingredienti: farina di grano tenero, sale e acqua.<\/p>","protected":false},"author":2,"featured_media":13101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[241,231],"tags":[],"class_list":["post-12982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articoli-home","category-vino"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>I Bigoli: cosa sono e come vengono fatti? 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