Bigoli for four people:
400g (3 1/3 cups) of flour ("00" or cake flour)
3 eggs (you can also use duck eggs, however their eggs a slightly bigger and modifies the recipe)
Water (small amount, appx 2-Tbsp)
Salt - 1 Tsp
In a bowl mix the flour and eggs with a fork until it has formed clumps in the flour. Switch to using your hands and mix rigorously. When the dough has become one large ball, move to tabletop (preferably a wood surface) and continue to work and mix the dough with your hands just like any other pasta dough. Bigoli is traditionally made using a torchio, make sure you load your pasta with it floured into the cylinder. Begin to twist and cut twice for one cylinder load of dough. Use flour liberally and ensure the pasta is not sticking. The texture of the dough needs to be hard and not sticky.
|Traditionally Bigoli is made by mens. That's a picture os a Bigoli competition in the south of Vicenza.|