Bigoli

Bigoli ˈbiːɡoli is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro, from which the pasta gets its name.

Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany.