Nearly every region has its fat handmade spaghetti— pici, for instance, in Tuscany— and bigoli are the version in Venice, and are traditionally supposed to be as thick as knitting needles. Traditionally they were made of buckwheat and duck eggs but today they're usually made from wheat or whole wheat. To make them, the pasta is squeezed through a press called a bigolaro.
Classic preparations include bigoli con l’anatra (or con l'arna) cooked in a broth of duck broth, and served in a sauce flavoured with its giblets.
Another popular version is bigoli in salsa with a sauce of butter, garlic, parsley, onions, and anchovy filets.
Images by: Dèsirèe Tonus