Bigoli vs. Bucatini — What's the Difference?

Bigoli, originating from the Veneto region of Italy, is a traditional pasta that resembles thick spaghetti but with a coarser surface, making it particularly adept at clinging to sauces. Whereas bucatini, though similar in shape to spaghetti, sets itself apart with a hollow center running through its length, originating from Lazio, especially Rome, which allows it to absorb and hold onto sauces in a unique way.

The production process of bigoli often involves the use of a bigolaro, a traditional press that gives the pasta its distinctive rough texture and slightly uneven thickness. On the other hand, bucatini is typically made with modern pasta extruders that create its uniform shape and characteristic hole, enabling a different dining experience where the sauce permeates both the outer and inner surfaces.

When it comes to pairing with sauces, bigoli's dense and hearty texture makes it an excellent match for rich and robust sauces, such as duck ragù or thick vegetable sauces common in its region of origin. Bucatini, meanwhile, is famously served with all’Amatriciana, a spicy tomato and pancetta sauce, showcasing its ability to blend harmoniously with both the sauce's texture and flavor.

The ingredients in bigoli may include whole wheat flour, which contributes to its denseness and nutritional value, offering a more rustic and hearty pasta option. Bucatini, however, is typically made from durum wheat semolina, which results in a pasta that is slightly lighter in texture but with a unique ability to marry with the sauce it is served with.

Both pastas reflect the culinary traditions of their regions; bigoli is a testament to the rustic and hearty fare of Veneto, often enjoyed during feasts and holidays. Bucatini represents the culinary innovation of Rome and Lazio, a beloved staple that has gained popularity well beyond its regional origins.