Bigoi and gargati are two traditional types of pasta from Vicenza. The basic ingredients of these two products are the same, that is soft wheat flour, durum wheat semolina and eggs; the difference lies in the shape obtained by extrusion using an ingenious tool called torchio. The bigoi resemble thick spaghetti, whereas the gargati look more like maccheroni; however, the special feature of this pasta (soft but rough) is that the rough surface manages to capture and hold the sauce. A frequent pairing in local cuisine is bigoi with duck sauce, whereas gargati are traditionally served with a sauce called consiero, made with bacon, onion or shallot, parsley and other herbs (thyme, rosemary, and, when in season, basil).