Bigoli all'amatriciana

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30-40 minutes
25 minutes


  • Guanciale 180g
  • Bigoli 400g
  • Chilly tomato sauce 450g
  • Salt
  • Olive oil
  • Flour type '00' 400g
  • Salt
  • 2 eggs
  • Water 230g



- Mix all the ingredients in a glass bowl – you may use a fork to help in the process.

- Once mixed, place the dough on the bench with a little bit of flour to avoid it sticking to the bench.

- Work the dough for about 10mins until it feels light and elastic.

- Place the dough back into the bowl, cover it and let it rest for a few minutes.

- Place the dough in the torchio hand press pasta maker

(If you don't have it, try doing the same thing with the potato masher - the holes are slightly smaller than those of the traditional press and the bigoli may be shorter).

- The bigoli should be 3-4mm thick and 20-25cm long

- Pass the bigoli in a little bit of flour to stop them from sticking to each other

- Place the bigoli on a pasta drying rack or on a tray - try to avoid placing on top of each other


- Cut the guanciale in 1cm thick slices and then in small cubes of 0.5cm (1x0.5cm)

- Drizzle some oil on pan and heat up

- Add the guanciale to the oil and cook at low heat for 7-8min or until the fat has become transparent and the meat has become crunchy

- Add the chilly tomato sauce to the guanciale and bring to boil. Once boiling, continue cooking the sauce at low heat until it has reached your preferred consistency

Final steps

- Place water in large pot and bring to boil

- Once boiling, add 1-2 small handfuls of rock salt

- Add the bigoli and cook for 5 min or as recommended by the package

- Drain bigoli

- Add bigoli to the sauce (make sure it is still warm) and mix throughout

Serve with parmesan or pecorino on top