Learn How to Make Bigoli from Scratch in Veneto Italy
Duration: 2 hours. Bigoli class is in English.
Bigoli (in Veneto’s dialect “bigoi“) is a Veneto’s food contribution to Italy’s pasta culture. They are thick spaghetti-type pasta with a rough surface.
Bigoli gets its name from the traditional kitchen implement that’s used to make it, called bigolaro (or torchio).
Torchio is an extruder fixed to a stool or a table, on which the chef pasta-maker sat who activaed the manual bronze press-extruder.
You have to fill the pipe with a special bigoli dough and push it toward the die plate thanks to a cylinder, along with a special handles and a screw.
Origin: Northern Italy – Veneto region, specially made in Padua, Vicenza and Venice.
Handmade Bigoli will be served with a tasty duck ragù or a special Venetian sauce called “Salsa”.
During the bigoli class you will make by hand the special bigoli dough.
The teacher will show you how to press the dough with the special bronze extruder bigolaro.
We use to make them at home during special occasion. Here in Padua we have a fantastic ragù sauce, Duck Ragù. So you will learn how to make the “Bigoli con l’anara” (with duck meat ragù) or a different sauce like “Bigoli in salsa”.
This dish has Jewish origin, but it has become a classic Venetian pasta sauce. Our version of “bigoli in salsa” will be made with delicate baby anchovies (but the Italian version, not the fishy and smelly US version!!!), pine nuts, raisins, evoo, onions, black pepper,… and more.
BIGOLI CLASS MENU:
- Bigoli pasta dough;
- Bigoli with Duck Ragù or Bigoli with Salsa or another sauce on demand.
LOCATION: PADUA PADOVA – Veneto region – Northern Italy
CLASS DURATION: 2 hours
DIFFICULTY: Intermediate to Advanced
CLASS TAGS: Pasta lovers, Foodie Lovers, Travelers, For Couples, Slow Food, Farm to Table, Great for Families with Kids, Foundational Learning, Pasta Making, (also Vegetarian), Meal Prep, Comfort Food, Foodie Lovers, Travelers, For Couples.
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venetocookingclasses (at ) gmail (dot) com