Well, let me tell you - the bigolaro is a pasta 'machine' from Northern-Italy. That makes me a bigolarist when I 'turn' my pasta with this machine. I bought this thing only a 2 weeks ago, and it's great fun to use.
It is actually a pasta press, and as you turn down the handle, the long spaghetti's come out.
If you do it right, the spaghetti comes out as long as the room. Sometimes even longer! This is great fun to do. Make a bit of dough in advance, and when your visitors arrive they can make the pasta themselves. Success guaranteed!
Result ! very good spaghetti.
Normally, when I use my standard pasta machine, I let the pasta dry a bit before I make it into tagliatelle, but with the Bigolaro I put in the (rested) dough immediately into the press. You can use a standard pasta recipe for this.
Result ! very good spaghetti.
Normally, when I use my standard pasta machine, I let the pasta dry a bit before I make it into tagliatelle, but with the Bigolaro I put in the (rested) dough immediately into the press. You can use a standard pasta recipe for this.You can make 4 different kinds of thick pasta with this 'machine' - there are 4 dies available: bigolo (which is the fat spaghetti), rigatoni, tagliolini and tagliatelle - see picture !
The type that I have is 'hand press B'. You have to order the little bench you sit on separately. And the bigolaro comes with 2 dies - bigolo and rigatoni. The tagliolini and tagliatelle have to be ordered separately.
When I asked for more information by Email at Bottene, I got in direct contact with the Dutch supplier who happens to have his business here around the corner in Amsterdam. Delivery within a few days. Great service!
In the picture, Jayne is cleaning the spaghetti die.
There is a bit of video footage available on Youtube. Check it out and start after about 2.30 minutes to see some kind of funny Bigolaro parade... It's hard work...
Another (not too good quality) video can be found here;
In the picture, Jayne is cleaning the spaghetti die.There is a bit of video footage available on Youtube. Check it out and start after about 2.30 minutes to see some kind of funny Bigolaro parade... It's hard work...
Another (not too good quality) video can be found here;
I found this 'machine' through a very nice and interesting website. A Swiss guy, Francois-Xavier (FX) is keeping a great food blog with unusual stories. Check it out on FX-cuisine!
All the best and see you all later,
I have to turn my Bigolaro tonight...
I have to turn my Bigolaro tonight...
Sjoerd
Hallo Sjoerd. Ik heb ook zo'n ding. Nog tips voor de deegsamenstelling (ik had hardebloem, wat water en olie, maar vond dit deeg bepaaldelijk plakkering.) Groet,
ReplyDeletedeeg - jawel, dat moet eigenlijk harder (droger) zijn dan standaard pasta deeg. Probeer eens 50/50 Tipo 00 en semolina. en zeker niet (of geen) water/olie. (ca. 1 ei per 100 gram deeg gebruiken).
ReplyDeleteNa draaien met de Bigolaro het deeg opvangen en 'droog houden'met semolina, niet met tipo 00. Probber eens, ik hoor wel of het lukt! succes, Sj
Dank, ik zal het laten weten. (Net terug uit Portugal, waar ze geen pastacultuur hebben....)
ReplyDeleteHallo Sjoerd, een heel erg late reactie. Maar je advies ter harte genomen. Sterker nog: 2:1 semola : typo 00 en 3 eieren, een beetje olie en een beetje water. Werkte super door de pers en geweldige pasta.
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