Bigoli and the bigolaro, a pasta workshop in a Vicenza villa

→ The bigolaro, a brass press and a wooden bench
The traditional domestic bigolaro is a substantial utensil, secured to a wooden bench or fixed to a worktable. Dough is loaded into its cylinder and forced through a perforated plate by working the handle. The emerging strands are cut to length and collected on a tray.
The plate determines the shape. Bottene, the manufacturer in Marano Vicentino, supplies its brass presses with interchangeable dies for long pasta and hollow shapes. The same type of utensil can therefore produce bigoli or gargati, the short tubular pasta also familiar in Vicentine cooking.

→ A royal patent from Marano Vicentino
The Bottene business began as a bronze foundry in Marano Vicentino in 1805. Machinery repairs followed, then the manufacture of a tool for making fresh pasta. In 1875, Francesco Bottene obtained Royal Patent No. 8014 for a domestic pasta machine.
The firm’s history follows the utensil from household kitchens to restaurants. Motorised machines joined the range during the 1950s; exports followed in the 1970s, initially serving Italian emigrant families working in the restaurant trade. Hand operated bigolari remain in production alongside the larger machines.

→ How to make bigoli at home
One egg dough recipe published by UNPLI, Italy’s national association of local tourism groups, uses 400 g of type 00 flour, four eggs and a pinch of salt.
Mix and knead until the dough is firm and uniform, then cover and rest for 30 minutes. Feed small portions into the bigolaro and work the handle to press the pasta through the die. Cut the strands to the desired length, arrange them on a tray to dry, then cook in boiling salted water. The flour, dough consistency and extrusion all contribute to the texture of the finished pasta.

→ Try the press at Villa Manin Cantarella in Vicenza
Villa Manin Cantarella, in Noventa Vicentina, combines the setting of a historic country house with an introduction to traditional pasta making. Its Casanova sulla strada dei bigoli programme explores the history of bigoli and gives participants the opportunity to operate a bigolaro themselves. Working the manual press, they extrude the dough into the long strands characteristic of this regional pasta, before a tasting accompanied by a glass of wine. Contact the villa at info@villamanincantarella.it to ask about scheduled pasta activities and whether a session can be arranged during your stay. Confirm the format, teaching language and participation details directly with the property.

→ Other useful addresses :  Three more pasta making classes in Vicenza

Beyond the villa event, three independent hosts offer further opportunities to make pasta in Vicenza. Anna’s sample menu includes bigoli or tagliatelle. Il Pastificio teaches the preparation, rolling and cutting of fresh pasta, while Locanda Veneta offers courses in fresh and filled pasta. Contact each host directly about dates, teaching language and the pasta you would like to make. The use of a traditional bigolaro should be requested separately

Bigoli with Anna, Vicenza

Meeting point: Viale Milano 86, Vicenza. 
Enquiries: info@curioseety.com. Confirm the date, menu, price and teaching language before booking.

Il Pastificio

Address: Via Cengio 50, Vicenza.
Telephone: +39 0444 322873.
Email: info@ilpastificiovicenza.it. 

Locanda Veneta

Address: Via Battaglione Valtellina 138, Vicenza.
Telephone: +39 0444 962395.
Email: info@locandaveneta.it.