Bigoli in Salsa – A Traditional Italian Pasta Dish
Bigoli in Salsa, a beloved dish from Veneto, Italy, offers a delightful combination of fresh pasta, savory anchovies, and sweet onions. With its rich history and deep flavors, this recipe will transport you straight to the heart of Italian cuisine. Let’s dive into how you can recreate this rustic yet sophisticated dish in your own kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 400g |
| Eggs | 4 |
| Anchovies (or alici) | 8 |
| Extra virgin olive oil | 45g |
| White onions | 300g |
| Fine salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~16g |
| Carbohydrates | ~60g |
| Fat | ~18g |
| Fiber | ~2g |
| Sodium | ~450mg |
Instructions
Step 1: Prepare the Onion Sauce
Start by preparing the base sauce for your Bigoli in Salsa. Begin by peeling the white onions, cutting them in half, and slicing them finely. Heat a generous amount of extra virgin olive oil (45g) in a large pan over medium heat. Once the oil is hot, add the finely sliced onions, and cook them gently, stirring occasionally, until they become soft and translucent.
As the onions cook, add the anchovies to the pan. They will dissolve into the oil, creating a savory, umami-packed sauce. Season with a pinch of salt and pepper to taste. Stir the mixture occasionally, ensuring that the ingredients meld together and the sauce reaches a silky, homogeneous texture. Set the sauce aside to keep warm.
Step 2: Prepare the Fresh Bigoli Pasta
To make the Bigoli, begin by preparing the pasta dough. Take a large bowl and sift the 400g of all-purpose flour. Create a well in the center of the flour and crack the four eggs into it. Using a fork, gently start whisking the eggs while slowly incorporating the flour from the edges of the well. Continue until the mixture starts to come together, and then use your hands to knead the dough.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth, soft, and elastic. Once done, shape the dough into a ball and cover it with plastic wrap. Let it rest at room temperature for 30 minutes, allowing the gluten to relax and making it easier to shape the dough into pasta.
Step 3: Shape the Bigoli
After the dough has rested, divide it into smaller portions. Roll each portion into a small log shape and feed it into the Bigoli press or pasta machine designed for this task. If you do not have a Bigoli press, you can also use a pasta machine with a thicker setting or make the pasta by hand. Roll and press the dough through the machine until you achieve the classic thick, slightly rough texture of Bigoli.
Lay the finished Bigoli on a floured surface to prevent them from sticking together. Repeat the process for the remaining dough portions.
Step 4: Cook the Bigoli
Bring a large pot of salted water to a boil. Gently drop the Bigoli into the boiling water and cook for about 4-5 minutes or until they are al dente. Be sure to stir the pasta gently while cooking to ensure that the strands don’t stick together. Before draining, reserve a couple of tablespoons of the pasta water to help loosen the sauce later if needed.
Step 5: Combine Bigoli and Sauce
Once the Bigoli are cooked, use a slotted spoon to transfer them into the pan with the anchovy and onion sauce. Toss the pasta gently in the sauce, allowing the noodles to absorb the rich flavors. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a smoother consistency.
Step 6: Serve and Enjoy
Once the Bigoli are fully coated in the delicious sauce, serve them immediately. For the best results, enjoy them while they are piping hot, straight from the pan. This hearty dish is perfect for a family meal or to impress your guests with a traditional Italian pasta experience.
Tips for Perfect Bigoli in Salsa
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Pasta Machine: If you don’t have a Bigoli press, you can use a regular pasta machine, but the traditional method uses a special press that creates the unique texture of Bigoli. Alternatively, you can hand-roll the dough into thick spaghetti-like strands.
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Onions: The key to the perfect Bigoli in Salsa is cooking the onions low and slow. This helps release their natural sweetness and creates a beautiful base for the sauce.
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Anchovies: Use high-quality anchovies packed in oil for the best flavor. These will dissolve into the sauce and add a deep umami taste that makes this dish so unique.
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Fresh Pasta: Making the pasta from scratch adds a special touch to this recipe, but if you are short on time, you can substitute fresh pasta from the store, though the texture and flavor will be different.
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Saltwater for Pasta: Be sure to generously salt the boiling water for the pasta. This helps to flavor the Bigoli and balance the richness of the anchovy sauce.
This recipe for Bigoli in Salsa offers a beautiful combination of flavors, showcasing the simplicity of Italian cooking. With fresh pasta, anchovies, and caramelized onions, this dish is full of depth and richness. Whether you’re making it for a special occasion or a casual family meal, this dish is bound to impress. Enjoy!
