Traditional Mori by Bigoli Nobili

This unique pasta from the Jolly Sgambaro mill and pasta factory has been produced since the beginning of the 15th century in the region of Veneto, near Venice. Named “bigoli” for the special and selective process in which it is created, it was the first pasta to obtain the “Italian Durum Wheat” product certification confirming that it is made exclusively with Italian-grown durum wheat. Using only the most nutritious grains and durum wheat, this pasta is slow dried, bronze drawn and 100% Italian. Traditionally, bigoli were eaten during the most important religious events, such as Lent, Ash Wednesday and Good Friday, but today they are the msot typical dish of Venetian cuisine and are now available all over Italy and in the U.S. through Di Palo Selects!

This is the most traditional of the Bigoli pastas, with a thick and hearty taste. The robust nature of this pasta and the rougher texture works best with a thick and flavorful sauce such as a bolognese.