The Thorny Issue of Spaghetti & Meatballs
This dish that is the most loved one by Americans of all ages—it ranks 14th as most iconic food on a Huffingtonpost poll! Italians claim they never saw it here (and so did I…), although I debated my thesis in MEATBALLS: WITH OR WITHOUT SPAGHETTI. But let’s be honest.., they do not know what they are missing!
This is confort food par excellence, a nest of spaghetti that envelop voluptous meatballs! There is no need to give out the recipe, since every serious magazine or food writer—from Donna Hay to The New York Times—featured this dish.
And let’s not forget Disney!
Bigoli for Meatballs
Italians may have missed out on the combination, but they do know a lot about spaghetti, and there are so many types of spaghetti available to make the proverbial “match made in heaven!”
Bigoli are a long pasta, similar to a thick spaghetti, originating in the Veneto region and widespread throughout Northern Italy.
Bigoli are particularly suitable because of its roughness, which allows it to retain sauces and condiments; this is because they are made with a roller, operated both by crank and by electric motor. Today, though, they are industrial made and easily available in stores.
Bigoli & Meatballs are to die for.
Pici is thick, hand-rolled pasta like fat spaghetti. It originate in Tuscany, around the province of Siena.
The dough is supposed to be made from flour and water only. The addition of egg is optional, but good!
The dough is cut in strips and then rolled between one palm and the table to forms a thick string of pasta, slightly thinner than a common pencil. Unlike spaghetti, this pasta is not uniform in size and has variations of thickness along its length.
Children love to do this!
Whether presenting a dish of Bigoli & Meatballs, or making your own Pici & Meatballs; it will be a sure success, and it means bringing this homey confort food to a new higher level.