The Bigolaro manual press was granted an Italian Royal Patent in 1875 and is responsible for the iconic fresh pasta of the Veneto - Bigoli, a thick spaghetti and Gargati, a type of Rigatoni. They were typically served with seafood or fish in Venice and meat further inland around Vicenza

The modern Bigolaro is identical in design to the original and is still made by the same family-owned artisan producer. It really is a piece of living history and yet is capable of making pasta quickly and easily in a modern world.

The Bigolaro is made from a solid lump of cast bronze for the extruding chamber, joined together with forged components and yet it benefits from modern precision engineering, with the machining of the screw thread and the internal extrusion chamber.

The traditional solid bronze dies give a totally authentic rough surface texture to the pasta. This results in the pasta holding a sauce much better than pasta made by any other method and it is a quality that was much prized by the Venetians.

The extrusion chamber has a capacity of 480 grams and can be used for any pasta recipe including 100% Durum semolina with or without eggs, or the traditional Bigoli recipe, which uses wholewheat flour, milk and melted butter.

To use the Bigolaro, simply raise the extruding piston from the chamber, move it out the way and load up the mixed and kneaded pasta. Return the piston to the upright position and use the handle to extrude the pasta.

The original Bigolaro was bolted to a stool. It is important to note that the Bigolaro still needs to be bolted to a flat surface and in a modern kitchen environment, is ideal attached to a table.