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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bigoli - Basic Recipe

Date Added: January 28, 2013

Ingredients:

4 Cups Whole Wheat Flour and bench flour
4 Unit Eggs separated, plus 2 egg yolks
1/2 Cup Milk Warm with
2 Tablespoons Butter melted in
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Directions:

1. To make pasta: Make a mound of the flour in the center of a large wooden cutting board.

2. Make a well in the middle of the flour and add the eggs and milk mixture.

3. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.

4. As you expand the well, keep pushing the flour up to retain the well shape.

5. Do not worry that this initial phase looks messy.

6. The dough will come together when half of the flour is incorporated.

7. Start kneading the dough with both hands, using the palms of your hands.

8. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.

9. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes.

10. The dough should be elastic and a little sticky.

11. Continue to knead for another 3 minutes, remembering to dust your board when necessary.

12. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

13. Note: Do not skip the kneading or resting portion of this recipe.

14. They are essential for a light pasta. To make bigoli: Knead dough until smooth and tight and let rest 20 minutes.

15. Cut dough into 6 and run through a meat grinder set to smallest extrusion size.

16. As pasta exits, cut it into 12-inch pieces and immediately dust with flour.

17. Lay out on to cookie sheet dusted with cornmeal, being careful to keep the strands separate.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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