Bigoli al Frida’s Arancello 
Chef : Stefano N. Padova- Italia  
Preparation Time :  5 Min.
Cooking time         :  15 Min. 
Portion                 :     4
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  • Fresh Bigoli 500 gr. In the picture are Bigoli homemade, if you make them at home add some liqueur even inside the dough
  • Orange peels (In the recipe in the picture we used the ones just removed from the infusion in alcohol to make Frida’s Arancello)
  • Olio Extra Vergine
  • Cream for cooking 200 ML 
  • 30 ML of Frida’s Arancello or Frida’s Limoncello


  • In a large enough pot bring the right amount of water to boil to cook 500 Grams of Bigoli or other pasta you like.
  • Lightly salt the water
  • Cook the bigoli or other pasta you like
  • Put the orange peels with the extra virgin olive oil in a non-stick pan and let it cook for a few minutes.
  • Add the Frida’s Arancello or Frida’s Limoncello liqueur and let it evaporate for 2 minutes
  • Add the cream and mix everything
  • Than mix with the pasta 
  • If the pasta is too sweet for you just add some Salt