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 Bigoli BEE-go-lee This Venetian long strand pasta from the Veneto region is made of a dough of flour (whole-wheat), eggs, melted butter, salt, and milk is worked until pliable, cut into small stick shapes, and extruded through a special instrument called a bigolaro. Bigoli resembles thick spaghetti, with a rough surface resulting from the above procedure to better absorb flavorful sauces. It's good with shellfish, beans, or hearty meat sauces.
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