Non-golly
Non-golly is a long, thick tube of pasta. Traditionally it was made from buckwheat flour, but recently it is kneaded with whole wheat flour. Usually non-golly is used to make duck. It is very similar to Bacchini. Non-golly is the name used in Venice. On the other hand, in Tuscany, pitches with similar sizes and no holes in the middle are called. Often, two words are mixed and used indiscriminately. The cookbook "La vecchia cucina eugubina" explains that the look of this side is only the thickness of a thick wooden knitting needle used when weighing stockings.