The difference
Bucatini vs Bigoli
Both are thick long strands, but bucatini is smooth and pierced down the center, a hollow straw, while bigoli is solid, rough, and usually whole wheat, pushed through a Veneto press. Bucatini's hole pulls sauce inside for amatriciana, bigoli's rough body grabs an anchovy and onion sauce.
Bucatini
- Family
- Long strands
- Size
- 250 to 300 mm long
- Surface
- Smooth
- Cook
- 7 to 11 min
Wants: Amatriciana, Gricia, Cacio e pepe
Keep exploring
See the full profiles for Bucatini and Bigoli, or compare more shapes.
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From the Almanac
Updates from Pasta Almanac, when there is something worth sharing.