Bigoli is an extruded pasta in the form of a long and thick tube. Initially they were made with buckwheat flour, but are more commonly made with
whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini, but without the hole in the center. Bigoli is a term used in Treviso, whereas the term pici is used in Tuscany for a similar-sized pasta.
In "La vecchia cucina eugubina" they say that this noodle is as thick as a wooden needle for knitting stockings.
