Pasta Database

What to use instead of bigoli

Rough, thick, and heavy, bigoli takes sauces that a smooth spaghetti cannot: onion and anchovy, duck or rabbit ragu, sardines. The rough face holds the sauce and the mass stands up to it.

The closest swap: spaghettoni

Thick strand, bronze die if you can.

Bigoli is long strands, 250 to 300 mm long, 8 to 12 minutes in the pot. Spaghettoni sits in the long strands family and cooks in 12 to 15 minutes. Match the cook time first. A swap that is right in shape and wrong in time still ends up wrong on the plate.

Every swap for bigoli, ranked

A substitute must behave the same way with the sauce you are making. The ones marked as chosen are hand-picked. The rest score on family, cavity, surface, size, and shared sauces.

  1. 1
    Spaghettoni, uncooked, on linen

    Spaghettoni

    Long strands · Campania

    Thick strand, bronze die if you can (chosen)

  2. 2
    Pici, uncooked, on linen

    Pici

    Long strands · Tuscany

    The Tuscan hand-rolled thick strand (chosen)

  3. 3
    Bucatini, uncooked, on linen

    Bucatini

    Long strands · Lazio

    Similar weight, with a bore (chosen)

  4. 4
    Tonnarelli, uncooked, on linen

    Tonnarelli

    Long strands · Lazio

    Same family, also solid, also rough, shares 1 sauce, close in size

  5. 5
    Troccoli, uncooked, on linen

    Troccoli

    Long strands · Puglia

    Same family, also solid, also rough, shares 1 sauce, close in size

  6. 6
    Capellini, uncooked, on linen

    Capellini

    Long strands · Campania

    Same family, also solid, shares 1 sauce, close in size

  7. 7
    Fedelini, uncooked, on linen

    Fedelini

    Long strands · Liguria

    Same family, also solid, shares 1 sauce, close in size

  8. 8
    Linguine, uncooked, on linen

    Linguine

    Long strands · Liguria

    Same family, also solid, shares 1 sauce, close in size

Match the sauce, not the look

Bigoli is listed against 3 sauces. Pick the swap that holds the one you are cooking.

  • Best pasta for meat ragu: Any slow meat sauce with solids in it. It wants a shape with a cavity: a wide tube, a cup, or a broad ribbon.
  • Best pasta for aglio e olio: Garlic, olive oil, chili, parsley. The thinnest sauce there is. It needs a strand that it can coat, with nothing to hide in.
  • Best pasta for sausage ragu: Crumbled sausage, often with fennel, cooked in tomato or white wine. Orecchiette in Puglia, rigatoni everywhere else.

Side by side

The measured difference between bigoli and each swap.

Where to buy

Find a substitute for any shape · The full bigoli page