Handmade bigoli
Handmade bigoli
Handmade bigoli
5
1
Stefano Moraschini
Pour the flour on a pastry Board fountain; in the Middle put the melted butter, the eggs and milk than it takes to get a consistent dough.
Preparing the bigoli with classic bigolaro still in use in some areas of Veneto (a kind of small cylinder with Tan) or other type of pasta machine to make these spaghettoni (long pasta).
To rest on the work surface.
Calories calculation
Calories amount per person:
392
Ingredients and dosing for 4 persons
License
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