Bigoli
The typical Venetian spaghetti
Bigoli
Ingredients
4 people
- 100 g of 00 flour
- 100 of semolina
- 2 eggs
- A pinch of salt
Preparation
60 minutes
Weigh the flour and create a volcano. add a pinch of salt. break the eggs in the middle and start mixing them with a fork. When the dough becomes dense, use your hands to knead fold continuously until you get a homogeneous mixture. Now use the pasta machine to laminate up to size 2 and then pass it to the cutter. Now cook the pasta in abundant salted water for 4-5 minutes. Drain and mix with the sauce. Enjoy your meal.
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