Pasta Grannies discover bigoli, a handmade spaghetti style pasta!
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- Опубликовано: 12 сен 2019
- These days, most people buy their bigoli pasta; but you can make your own and Celia shows us how. Bigoli con l'arna (or anatra,) is a tomato-less duck sauce, and a classic combination from the Vicenza area of Italy. You can buy 'bigolaro' presses on the internet but the pasta attachment of your food mixer will do the job (not as well because they don't have the bronze dies). You can also hand roll the strands in the manner of pici (see Peppa's episode from a couple of weeks ago).
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I have been living in London for years now but I am from Vicenza. This is the first thing I want to eat each time I go home, I miss it so much. She did a really great job, they are perfect. I wish I knew this lady!!
Wow! Respect to that pasta-making machine ! (& the cooks who have a place to store it!)
You would have to make room for that piece of equipment!
That's why they are rarely used these days! best wishes, Vicky
Agreed
Many higher grade crank pasta machines (like Marcato) have a Bigoli attachment that takes far less space.
Personally, I make Bigoli when I'm pressed for time, as you don't have to roll the dough as thin as for fettuccine.
I didn't know about bigoli, bigolaro looks amazing, it's great to know this lovely lady is still attached to her family traditions back in Italy, bravo!
This lady is legit! There is nothing better than simple from-scratch recipes.
As we can see, pasta dishes do not always have to be red (with tomato). There are people who think that Italian pasta dishes are always red.
I loved this, a glam Grannie and cooking to family tradition! The pasta machine was a fascinating piece of machinery, new to me. Thanks again for another tempting dish!
I teach cooking classes at a local culinarily school, and just last month spoke about this piece of equipment, bronze dies vs. teflon etc. What a fabulous video! Pasta Grannies may have to come to class with me. 😘
Meraviglioso. My family (from Parma) and the family of my ex-wife (Mantova) used the "bigolaro". The secret is to get the right tenacity of the dough. Not too hard, not too soft.
Hail to Vicky! Very interesting video, I myself had never seen a 'bigolator' in action. While living in Venice a few years ago, I often had Bigoli in Sauce (bígoï in salsa), a staple of Venetian traditional cuisine, which, despite the city's magnificence, tends to consists of cheap, simple and readily available ingredients. The "sauce" is just onions and anchovies, cooked veeery gently in olive oil until reduced to a savory paste. The noodles are cooked very much al dente with little to no salt, drained and tossed into the sauce (that is why they are called "In Sauce" and not "With Sauce") with a ladle or two of the starchy cooking water. A quick stir-mixing (not stir-frying) and there you go. I mean, that's it. A filling, tasty bowl of goodness on a budget, often less than £5.
The duck ragout shown in this video is, of course, something of a totally different level, a true masterpiece, but the humble origins of the noodle are the same.
For language geeks, according to popular etymology, "bigolo" is the diminutive form of "bigàt", a caterpillar in the local dialects. Therefore, "bigoli" as a word is practically the same as "vermicelli", literally "wormlets", due to the particular shape of these thick noodles.
Hi MouYijan, I didn't know about where the word bigoli came from - thanks for sharing that! The bigoli in salsa recipe iis a good one, very dependent on getting decent anchovies to begin with! best wishes, Vicky
Brilliant!
Grazie, eccezionale. In Northern Italy also the cock is called "bigolo".
Wow!
Italian from Veneto here, everything right!
@@mauriziocosta8416Volevo dirlo io. 😊
I absolutely love these videos. Awesome work! Such lovely families you been showing!
This is a most wonderful channel...I enjoy it so much! I hope to be making some of these tasty creations soon.
thanks...♥️
Brava Signora, viva i bigoj col sugo de arna.
Wow Celia! Thanks Vicki 😊♥️ I bet this is excellent 👍 especially with the cheese!
Bigoli con l'arna! Fantastico
Knew straight away she was English by the neighbours house haha! Suffice to say hers is somewhat different! Very classy, us Brits do do that very well! Class that is! She doesn't live far from me haha! Keep cooking Nonna, I will too haha!
I think that dish would be delicious! Love the bigoli extruder!
What a labor of LOVE!! 🤤💖
I love all things pasta. This ragu looks delicious. Interesting pasta maker.
Amazing! This looks to die for and what a fabulous way to make pasta. Brava!
I have this press! So excited to see my favorite channel make a great video 💖💖💖
Lovely recipe!
I applaud this woman’s commitment to her purity of purpose by using a bronze press. As a child my parents would always joke about certain families throwing pasta against a wall to test for time.
How nice! I haven't heard the word "bigoli" since I was a child. My mamma had this bigoli machine and I used to help her make bigoli.
My lunch is so petty... At least I can fantisize about delish meals from pasta grannies 😭😭 A girl can dream!
Vicky, i have to use my tag line again, best recipe of the the week on youtube. My gosh that looks good, and we eat a lot of fowl in kentucky, they are indeginous to kentucky and we hunt them so the meat is free. We raise ckix, but we hunt turkey, quail, pheasant, duck, geese, etc...i really like duck. I have never seen a spaghetti machine cutter like that, very innovative, and the entire meal looks delicious. I have to give the pastagrannies best recipe of the week, i have not seen any chefs with their talent and recipes. God bless you all.
Very traditional, not innonative. It is in use from XVIII century.
The hunted birds have too tenacious and dry meats.
@@mauriziocosta8416 well it was innovative at one time, and since i have never seen one, i would consider it innovative to me sir
@@mauriziocosta8416 not here in kentucky, plus you must know how to marinate certain fowl that requires it sir, even domesticated chicken is marinated here for certain dishes my friend
hi Steve, yes this would be a good recipe for hunted duck. Celia tells me some households add a little cream to the ragu, which would be good once you have minced up the firmer textured meat. best wishes, Vicky
Now that's a real pretty Grannie!
Isn’t she just lovely!
Very modern kitchen, old time gadget.
Perfetti. Molto brava. 😀
Fantastica questa pasta 👍👍👍
That just looks divine!!! 🤩
A wonderful recipe.
Looks delicious!!!
That looks delicious!
Looking very nice....Thank you...
Omg. This is just divine.
Looks delicious, comfort food
Phew, can this woman cook!
Figa come nonna
Genius. I love this bigoli press😍
oohhh I want a pasta press!
Perfect!👍
Superb!!!!!!!!!!
Wow, very labour intensive. It must have been delicious. 🌹🌹❤️
Brilliant!
MERCI. SUPER !
I love her recipe🥰🍝💕
Thank you Vicky I love to see what pasta gadgets are out there and how their used. This duck ragu probably took long to make from start to finish! But I bet it was amazing,!
hi Margarita, it didn't take too long and was a good way of making one duck feed a lot of people. And yes, it was delicious. 😀 best wishes, Vicky
The duck was roasted!
YUMMMMM!
SWEET!!! I wonder if I bought a rotisserie chicken from Sam's Club or Costco in place of the duck and break out the ole Christmas time Wilton cookie Press to press out the dough??? Sounds like an adventure I must try this weekend!!!
For us italians eating pasta with chicken is really weird, we never do it. I know that is quite popular in USA, so if you like the pairing I think you can try.
You'll have a totally different dish. Duck has a very different flavour, stronger than chicken.
Ahh ahh ahh! I hope she was joking when he attached the pasta to the wall ! the Venetian neighbors will be preparing the pyre... I am venetian, in the north of the province of Treviso the bigoi are our traditional pasta, we cook "bigoi in salsa" with anchovies souce or with "ragu de anara" duck ragu, (my favorite) . 10 even if this is not really the original recipe...
Che tenerezza 'sta signora che ricorda le origini vicentine...🙋♀️
I want that pasta machine!
www.amazon.com/Torchio-Bigoli-Press-Pasta-Maker/dp/B00AU5KOCO
www.fabio.pro/casalinghi/bigolaro-torchio-per-la-pasta-n-6-originale
There you go: www.bottene.net/portfolio-item/bigolaro/
Have fun!
best food channel
Thank you Stephane, best wishes, Vicky
MI SEMBRANO BUONI..!
Besides needing space to store the Bigolaro/Torchio, the other potential drawback is that they are not inexpensive- anywhere from $200-400, for the ones I have seen. Of course, for her, since they are from her home region, and I would assume she makes the pasta relatively frequently, that not might be a deterrent to owning one. One other alternative that works pretty well is to use a meat grinder (I have one that is an attachment for my Kitchen-Aid). Just remember to leave out the cutting blade, and just use the die with all the holes in it. Works pretty well. I've also seen where the pasta dough varies a bit; not sure if by family or local tradition-some doughs incorporate whole-wheat and/or buckwheat as well as AP or "00" flour.
hi Mark, yes you need to be an enthusiastic pasta maker to justify the cost/space of this torchio. Good tip about the meat grinder -although I think Kitchen Aid also produce a pasta making gadget? And if gadgets aren't your thing, you could always make pici instead for similar results. 😊 best wishes, Vicky
I'm hungry!
Every Italian knows the pasta on the wall trick :)
Thank you, looks delicious. Where can I purchase the pasta gadget 🤔
Fante's Kitchen Shop sells the bench and various manual extruders. And you can buy one that is very similar to the one used in the video for $419.99 from amazon. Query: Torchio Bigoli Hand Press Pasta Maker.
This looks a more reasonable price:
www.fabio.pro/casalinghi/bigolaro-torchio-per-la-pasta-n-6-originale
Quel cinéma !
La signora è brava ed è apprezzabile il suo lavoro 😊 Mentre la ricetta mi sembra molto laboriosa ....
Vuoi cucinare o giocare al cuoco televisivo?
Mi scusi, chi è lei?
@@rosabosco9258 Sono una persona che cucina. La cucina è pazienza. Comunque non è una ricetta laboriosa, le ricette laboriose richiedono più lavoro. È vero che qui c'è un lavoro pregresso, quello per fare arrostire l'anatra.
Ma la cucina è questa. Le cotture da dieci minuti della televisione sono solo spazzatura per illudere i gonzi.
D'altra parte questi erano un secolo fa i piatti delle feste per le famiglie benestanti. Il fattore, certo non il bracciante
Wow! Where can I get a bigoli press like that?
hi Nigel, they are for sale on Amazon - look for the word 'torchio' - but be warned they are expensive. best wishes, Vicky
3:25 I am Italian but I had never seen that pasta making tool.
This is what belongs on this site. Not store-bought pasta
What is the name of the machine Cecila is using?
a bigolaro or torch press 😊
Bigolaro or Torcio
There's never been commercials.
🤤
WoW
👍👍👍👍👍
Once magnagatti always magnagatti
Goodness...I thought this was Paula Deen!
Why does the fresh pasta take so long? Normally it only takes a couple minutes no?
The conclusion i made up in my mind is that her instrument compresses a lot the dow and therefore the spaghettis getting out. To me there was not a big amount comparing to the size of the dow. Maybe that's why they take longer because she seemed to be a good cooker i don't think she wouldn't know when pastas are al dente :)
You need to allow time for the flour to hydrate and the gluten to relax, otherwise it's a sticky, tough mess to work with and the end result doesn't have the same lovely texture. Hope that helps!
This fresh pasta is thick, so it needs time to cook. Tagliatelle dough is very very thin, you should be able to read a newspaper through the tagliatelle (or tortellini) dough, they say, so tagliatelle cook faster
wow these are real Italian recipes, not Jamie Oliver stuff.... If you want to look for other regional alternatives to spaghetti look for Pici and Spaghetti alla chitarra.
gianni buspo just enough you look to previous episodes
I just made this recipe with chicken. I wasn't sure what I was tasting. Chicken and vegetables on pasta? I should have trusted my instincts. The bigoli I made with an Atlas hand rolling machine was excellent. But, I used my own basic egg pasta recipe. This was not a culinary success for me.
🙃😜
I was all curious to see how she was doing her spaghettis herself handmade and so sad when i saw she had this instrument. I need to buy one but the one she has built into the bench is really a piece of art. I was surprised it needed 10 minutes of cooking for fresh pastas also i thought there was not much pastas for the amount of dow. Maybe her instrument compresses them really much which would explain the time needed to cook them. Thanks for the channel
I think his English family loves very cooked pasta ...
an english chef method to cook...
But she is Italian, living in England. She is from Vento.
shes no more Italian then jamie oliver, sticking pasta to the wall?????
Please turn OFF the background music!,
She needed to put her hair up in a ponytail.
hadmade means you make them with your hands and you give them the shape , if you use a gadget it's not handmade anymore.
It is homemade. The dough is handmade.
@@mauriziocosta8416 i know some restaurants that make the dough but got some market that cuts the pasta and give it the shape that they wants, and they can't say it's handmade, because a machine make it, where's the difference?
@@Porketz In my house, I cut, model, crush, use the knife, the wheel to scallop, I fold, I compress. All this is done by hand and to make pasta by hand it is necessary to use various types of tools.
@@mauriziocosta8416 you are naming tools, that's a machine.
@@Porketz It is an instrument in use since the XVIII century. The originals were made of wood by artisans or peasants within their farms.
That's not an Italian
sneer0101 Oh no! But maybe, just maybe, she is a granny, and surprise! she made pasta. Problem solved!
The video mentions that she has a house in Italy and she has more Italian family than British so she could have been born there and raised in the UK.
She was from Vicenza, and married...
I'm from Verona, in Veneto. This is a tipical old recipe in my home town too.
Looks delicious!!