After the Turks sank numerous Venetian ships loaded with durum, the remaining flour was stretched with common wheat flour. The new mixture was used for a dough, formed into a large spaghetto and called a bigolo.
The text describes how the Turks' attack on Venetian ships led to a shortage of durum flour. To overcome this, they blended the remaining flour with common wheat flour to make a new dough. This dough was then shaped into a large spaghetto and named a bigolo.