The “Bigolaro” is a press (torchio) traditionally used to extrude very thick spaghetti (bigoli, or bigoi al torcio in the Venetian dialect) through a die. Two additional dies are included, to make rigatoni (gargati) and tagliatelle (tugiadele).
The texture and roughness of the pasta makes it ideal for holding sauces and dressings well.
In 1875 Francesco Bottene designed this extruder and obtained a Royal Patent for what was then called “New Machine for the Production of Home Pastas”. The machine was also commonly known as “Bigolaro”, and continues to be produced by Bottene to this day.
It’s very easy to use. With the die in place at the bottom of the bigolaro’s barrel, add the dough, then pivot the plunger assembly so the piston is properly aligned inside the barrel, and start turning the handle. Extruding the pasta is not a fast process, however you’ll find it enjoyable, and the results well worthwhile.
Bigoli is a long pasta, however you can use a knife to cut the strands at the die, to any desired length, just as you would do when making rigatoni, for example.
- The thick, solid brass barrel and piston of the bigolaro are precisely machined to move the dough through the dies.
- The machined steel screw has small threads that make it easier to turn against the pressure of the heavy dough.
- The long handles with wooden hand-holds give you great leverage turning the screw with ease, to press the dough through the die.
- The plunger assembly pivots to allow for easy insertion of the dies into the barrel.
- The dies are made of thick solid brass. And the center punches on the rigatoni die that create the hole are well anchored to withstand the pressure of extrusion.
It doesn’t take much to keep it clean. Make sure that all steel parts are kept dry; you can use mineral oil to lubricate the screw and other exposed metal parts, to keep rust away, and to keep them working in optimal condition for generations to come.
Bottene Pasta Extruding Machine – Torchio Bigolaro #6
Item #97501 (Order)
– 0.48 kg (1 lb) pasta dough capacity
– Includes 3 brass dies: 5 mm / 3/16″ tagliatelle, 3 mm / 3/32″ spaghetti, 7 mm / 1/4″ rigatoni
– Brass, steel, and cast iron construction
– 2″ barrel interior, 8.25″ long
– 19″ wide iron turning rod with wood handholds
Tagliolini Die for No. 6 Bigolaro
Item #614867 (Order)
Use this die with the No. 6 Bigolaro to make delicate tagliolini pasta
– 0.5 x 2 mm / 1/64 x 1/16″ wide tagliolini
– 49 mm / 2″ diameter, 8 mm / 1/4″ thick, solid brass
Bigolari must be securely attached to a table, bench, or countertop.
Bench for Bottene #6 Pasta Extruding Machine
Item #613446 (Order)
– 26″ x 9″ x 1.5″ bench top, 17″ long legs
– Bench requires assembly
Made in Italy
Traditional bigoli were dressed with meat, duck offal, or a light anchovy sauce.
– Basic Bigoli Pasta Recipe
– Bigoli with Duck Ragu
How to make gargati pasta with a bigolaro
Bigoli con le Sardelle
Bigoli with Anchovies or Sardines
A Specialty of Mantova
Ingredients (serves 4 people)
For the dough:
White flour 00 gr. 350
Butter gr. 30
Eggs, 2 (optional)
Note: In Mantova, as in Veneto, bigoli can be prepared with or without eggs.
You may also use whole wheat flour.
For the dressing:
Anchovies (or Sardines), salted, 100 grams approximately
Extra Virgin Olive Oil, about 80 gr
Garlic, 1 clove
Prepare the dough on a pasta board, starting with making a mound of flour with a well in the center, into which you add the eggs (optional) and the melted butter. Mix the ingredients together, gradually adding just enough milk as you knead to make a rather stiff dough.
Make a thick roll of dough and insert it into the cylinder. Close the torchietto by screwing on the lid, then turn the handle clockwise.
As bigoli come out, dust them with cornmeal to prevent sticking. Let them rest on the pasta board, without letting them dry out too much.
Heat a pot of water, lightly salted, and add the bigoli only when the water comes to a rolling boil.
Prepare the dressing by removing the salt from the anchovies (or similar pilchard), scraping them well with a knife to remove all the flakes. Don’t wash them to remove the salt, as this will take away too much flavor. Fillet the fishes open and remove the bones.
When the bigoli are almost done cooking, Add the olive oil, in abundance, to a pan with a clove of garlic. When the garlic starts to change color, and before the oil begins to boil, add the anchovies, which will pretty much dissolve. This should be done with bigoli are almost done cooking, so that the dissolved anchovies and bigoli are both very hot. Drain the pasta and dress it with the sauce and a pinch of pepper. Do not add cheese, given the presence of the salty anchovies.
You may add a bit of tuna and anchovies with chopped parsley and, if to your taste, also some tomato.
Bigoli can be seasoned in many other ways:
• With bacon and beans
• Duck with giblets (duck eggs are used in making the bigoli, which are then cooked in duck broth)
• With chicken giblets (called, “rovinazzi” in the Veneto)