Bigoli Pasta Shape
Product Details
Bigoli is the thick, round Venetian shape the shop is named after. Its surface is rough rather than glossy, which is why sauce clings to it where it would slide off spaghetti.
We extrude it here every morning from semolina and water, alongside penne, rigatoni, spaghetti, fusilli and fettuccine. Pick it with any sauce on the counter menu — it suits the heavier ones, from Bolognese to Tartufo.
From £7.90 at the counter. 123 City Road, London EC1V 1JB.
The shape the shop is named after
What is bigoli pasta?
Bigoli is a thick, round pasta from the Veneto in northern Italy, and it is the shape this shop took its name from. It is made by pushing a stiff semolina-and-water dough through a die, which leaves the strand with a rough, porous surface instead of a smooth one.
That roughness is why bigoli is served with sauces that would slide straight off spaghetti. At Bigoli Fresh Pasta on City Road we extrude it fresh every morning and cook it to order at the counter, from £7.90.
The shape
Thicker than spaghetti, and rougher
Bigoli is a long, round strand, noticeably thicker than spaghetti. The surface is rough rather than glossy, so sauce grips it instead of sliding off. That is the whole point of the shape.
The dough
Semolina and water, extruded here
We extrude it on site every morning from semolina and water, alongside penne, rigatoni, spaghetti, fusilli and fettuccine. There is no egg in the dough.
Eating it
Pick your shape, pick your sauce
Choose bigoli at the counter and pick any sauce on the menu. It carries the heavier ones best, from Bolognese to Tartufo. Cooked to order. Ready in minutes.
Questions about bigoli
Bigoli pasta, answered
Where does bigoli pasta come from?
Bigoli is a Venetian shape, from the Veneto region of northern Italy. It is traditionally a long, thick strand pushed through a die rather than rolled and cut, which is what gives it the rough surface. We make ours in London, at 123 City Road, Old Street.
What is the difference between bigoli and spaghetti?
Bigoli is noticeably thicker than spaghetti and its surface is rough rather than glossy. Spaghetti is smoother, so a thin or oily sauce tends to slip off it. Bigoli holds on to a heavier sauce. Both are on our counter menu, along with penne, rigatoni, fusilli and fettuccine.
What sauce goes with bigoli?
The heavier ones. Bolognese, Tartufo, Arrabbiata and the creamy sauces all cling to it well. You pick the shape and the sauce separately at the counter, so any sauce on the menu can be had with bigoli.
Where can I buy bigoli pasta in London?
At our counter, 123 City Road, London EC1V 1JB, two minutes from Old Street station. We make it on site and cook it to order, from £7.90, with an X-Large portion at +£2. The website does not take orders — come to the counter, call us on 020 3838 2015, or use Deliveroo or Uber Eats.
Is bigoli pasta vegan?
The dough is semolina and water with no egg in it. Our vegan sauces are Tomato & Basil (Pomodoro e Basilico), Arrabbiata and Garlic & Chilli (Aglio Olio Peperoncino) — Parmesan is served beside the dish rather than stirred into it, so you can leave it off. Our kitchen handles gluten, nuts, dairy, egg and crustaceans.
Do you have a gluten-free option?
We do gluten-free penne, cooked in separate water. The bigoli shape itself is made with semolina and is not gluten-free. Our kitchen still handles gluten, nuts, dairy, egg and crustaceans, so we are not a gluten-free kitchen and we cannot guarantee against cross-contact — tell us before you order and we will talk you through it.
How much is a bowl of fresh pasta?
From £7.90 at the counter. An X-Large portion is +£2 on any pasta.
What is your food hygiene rating?
5 — the top rating — awarded by the London Borough of Hackney on 24 July 2026 and published by the Food Standards Agency.