Examine individual changes

'{{Infobox prepared food | name = Bigoli | image = [[File:Bigoi co l'arna.jpg|250px]] | caption = | alternate_name = Pici | country = [[Italy]] | region = [[Veneto]] | creator = | course = | type = [[Pasta]] | served = | main_ingredient = [[Whole wheat flour]] | variations = | calories = | other = }} BECAUSE IM BOSS LIKE THAT! So watch out bitches. i'm the lead!'''Bigoli''' {{IPA-it|ˈbiːɡoli|}} ([[Venetian language|Venetian]]: ''bìgołi'') is an [[Food extrusion|extruded]] [[pasta]] in the form of a long and thick tube. Initially they were made with [[buckwheat flour]], but are more commonly made with [[whole wheat flour]] now. Traditionally, duck eggs are used for the pasta. It closely resembles [[bucatini]], but without the hole in the center. Bigoli is a term used in Veneto, whereas the term [[pici]] is used in Tuscany for a similar-sized pasta. In "La vecchia cucina eugubina" they say that this [[noodle]] is as thick as a wooden [[Knitting needle|needle]] for knitting [[stockings]].{{Citation needed|date=February 2016}} ==See also== *[[Bigoli in salsa]] *[[Macaroni]] *[[Venetian cuisine]] *[[Pici]] ==References== * {{cite news |first=Clarissa |last=Hyman |title=Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania | work=Financial Times; London | publisher=Financial Times Ltd. | date=2006-09-02 | accessdate=2006-10-23 }} * {{cite news |first=Peter M. |last=Gianotti |title=Fresh seafood with an Italian accent | work=Knight-Ridder/Tribune Business News | publisher=Newsday Inc. | date=2006-07-19 | accessdate=2006-10-23 }} {{Pasta}} [[Category:Types of pasta]] [[Category:Cuisine of Veneto]] {{Italy-cuisine-stub}}'