Nonna Rina bigoli are a classic of Veneto cuisine just waiting to be discovered: fresh egg pasta made using bronze dies. A meticulous process that brings out all the traditional flavour. For recipes that bring the genius of the cook to the family table.
Free-range eggs, soft wheat flour and durum wheat semolina, combined in a slow, gentle process that preserves all their flavour and nutritional properties: the result is Nonna Rina bigoli, still made today from one of the most classic Veneto recipes. The use of bronze dies makes them rough and porous, as tradition demands.
Egg pasta made the old-fashioned way.
“Anara lessa e bigolo tondo, a la sera contenta el mondo.”
[Poached duck and round bigoli make everyone happy in the evening] We always love bigoli with duck, or with anything else! And any time is right to put them on the table.
| Nutritional data AVERAGE VALUES PER 100G | |
|---|---|
| energy | 1235 kJ/292 kcal |
| total fat - saturated fat |
3,8 g 1,2 g |
| carbohydrates - sugar |
53 g 1,3 g |
| fibers | 2,9 g |
| proteins | 10 g |
| salt | 0,07 g |
Nonna Rina bigoli are cooked to perfection in 12 minutes, retaining the rough texture that allows them to combine evenly with your chosen sauce. Try them with duck ragout, sautéed with sausage or Venetian-style in salsa, a Christmas Eve tradition but delicious any day of the year. For a bolder choice, serve them with scallops, creamy vegetables or cuttlefish in tomato sauce. Set your imagination free.
