Bigoli, also known as pici in other parts of Italy, are long, round Venetian pasta that closely resemble spaghetti. Each strand is carefully made using a brass press called a bigolaro, which have been used to make bigoli since 1604. Bigoli are traditionally made with whole wheat flour and are only served one way: in salsa. The choice of marinara here reflects another Italo-American creation. The name of the sauce itself derives from the Italian word for sailor, marinaro. Various explanations account for the reasons behind its intriguing association with seafarers. One is that its ingredients — olive oil, tomato sauce, garlic and dried herbs — travelled well and didn’t spoil easily, as meat or fish did. The ingredients could be assembled quickly and easily, in about the same time it took for the pasta to cook, thus providing a convenient and inexpensive meal for those at sea.
A rather romantic tale holds that, when sailors’ wives spotted homeward bound ships on the horizon, they hurried to make this sauce so they could indulge their famished men. A less fanciful account suggests that it was invented by sailors returning from the Americas with a newly discovered fruit: the highly coveted tomato, which forms the distinctively flavourful base of this ‘New World’ sauce. Following the same logic as our often favoured and similarly shaped bucatini, we find the bigoli holds far better to the richly intense tomato-based sauce, a unique flavour achieved using San Marzano tomatoes — a variety grown in the rich volcanic soil at the base of Mount Vesuvius. The verdant freshness offered by the herbs marries wonderfully with the tanginess of the tomatoes. Whilst of ‘New World’ order, this dish really speaks from the soul of Italian cuisine: sophistication in simplicity.
Photo by: @timatkinsphoto
Allergens in bold and underlined
Bigoli: Wheat Flour, Egg, Durum Wheat Flour, Salt, Water
Marinara Sauce: Tomatoes (76%), Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Pepper
Italian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
Please find recipe card here
Bigoli: 165g, 285kCal (Calories per 100g)
Marinara Sauce: 155g, 132kCal ( Calories per 100g)
Italian Hard Cheese: 8g, 34kCal (Calories per portion)
Please note the above nutritional guidance is based on our estimates only.