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Quantity
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Thick, Coarse and Abundantly Saucy.
Bigger and better than Spaghetti, Bigoli originated in the Veneto region of Italy around the early 1600’s when Bartolomio Veronese, aka Abbondanza (“Abundance”), patented the first press for making Bigoli. Bigoli is thicker than spaghetti, providing more rough surface area for holding sauce. This makes
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31 ratings
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Amazing .
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BUSINESS · July 14, 2026
Sfoglini is the best! For years this is tbe only pasta I have in my pantry!
A
ANNELIIS · June 4, 2026
Exquisite!
I lived in the Veneto and have been searching for a US producer for this very special regional pasta. The wait was well worth it!
