Bigoli is a pasta from the Veneto region. Shaped like thick spaghetti and coarsely textured, it is made by pushing dough through an instrument called a bigolaro. The Sicilian paccheri looks like a thick snippet of garden hose and in the early 1600s was used to smuggle banned garlic cloves from Italy into Austria. At the elegant La Marea in the newly refurbished The Tides South Beach, paccheri is served with pork cheeks and porcinis, and the bigoli is bolstered by a hot arrabiata sauce. Milanese chef Pietro Rota also shows flair with less artisanal cuts such as fettuccine, which comes finessed with chunks of lobster in a minty cream sauce, as well as an open ravioli plumped with puréed potato and Taleggio cheese, crowned with black truffle slices and the unctuous yolk of a softly poached organic egg. Prices range from $20 to $30 for the pastas, although you will surely be tempted to try other items on Marea's menu, especially the grilled seafoods freshly flown in from the Mediterranean coast.