Bigoi Venezia – italian_restaurant

One pasta shape, done properly. Bigoi Venezia presses bigoli, thick rough-edged strands of durum wheat, water and salt, through a bigolaro, the Veneto press that gives the noodle its bite. The Second Avenue counter is small, a handful of seats and a quick line, with sauces cooked fresh each day: peas and prosciutto, shin beef ragu, garlic, oil and chilli, mushrooms in white sauce, pizzaiola, puttanesca. Diners come back for the texture and for prices gentler than the Upper East Side usually allows. It opened in 2017 to introduce New Yorkers to a seventeenth-century Venetian staple. Order, sit, eat immediately.

Rating: 4.8/50

Cuisine: italian_restaurant

Price range: $

Currently closed