Dark bigoli
Ingredients for 4 servings:
300 gr buckwheat or wholemeal flour
25 gr butter
1 egg
1 dl milk
Dark bigoli
Pour the flour on a working surface, add the ingredients, knead well and let the dough rest for 30 minutes. Using the appropriate tool for bigoli (“torchio a piastra con fori larghi”, press with large holes), pass the dough through the press and distribute the bigoli on a lightly floured tray; cover with a cloth and let them dry for 24 hours.

Preparation time: 15 minutes (+ resting and drying)
Cooking time: - minutes
Difficulty: medium
Calories: 315 for person

Chef’s advice
If you don’t have the “bigolaro” (the press for bigoli), roll out the dough with a rolling pin, rather thick, and obain tagliolini (narrow noodles).
Dark bigoli - Ricetta