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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Bigoli
Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigo...
 
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Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
Dave's Market Place Book Signing
Lidia and Tanya will be at" Dave's Marketplace East Greenwich" location signing"  books on Sunday April 12th starting at...
 
Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 25, 2015
Bigoli

Bigoli is a very unique and regional pasta. It is the signature pasta of the Veneto region. Fresh bigoli are usually made of whole wheat flour, they are thick and have a chewy texture. Bigoli are made by extruding the pasta dough through a torchio (a pasta press). Dry bigoli are now available in the pasta department of specialty food stores or you can make it by using an electric pasta-extruder or a meat grinder without the blade. I like to serve my bigoli the traditional way with a gusty-gutsy chicken liver sauce, or with an onion and anchovy sauce.