Pasta lovers, get ready to twirl and slurp to your heart’s content with bigoli and bucatini, two new creations from Sfoglini Pasta of West Coxsackie. About four times thicker than spaghetti, bigoli, which originated in Italy’s Veneto region in the early 1600s, is just right for meaty ragus, while bucatini, with its hollow center, is a perfect pick for sauces that are light enough to coat both the inside and outside of the strand. Like all of Sfoglini’s pastas, these two new shapes are spun from organic semolina flour and slow-dried at low temperatures for over nine hours, preserving flavor and nutrients. Sfoglini is also bronze-cut, which gives each piece a slightly rough, textured surface—an ideal cling-to spot for all your delicious, homemade sauces.

Courtesy of Sfoglini

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