Bavette
Long dry pasta with a flattened, slightly convex shape, traditionally cooked in Liguria and especially in Genoa, made from durum wheat semolina and water.
Bavette is a long dry pasta with a flattened, slightly convex shape. Barilla describes it as traditionally cooked in Liguria, especially in Genoa, its place of origin. It belongs to dry durum wheat pasta.
Barilla compares bavette to spaghetti, but flattened: the slightly convex shape is meant to carry the richness of the seasonings.
Barilla's Bavette N°13 is made from durum wheat semolina and water. It cooks in 10 minutes; times differ between producers, so follow the packet.
In Italy bavette is usually served with traditional Genoese pesto or with vegetable and fish condiments. Barilla advises against sauces that are too heavy, because they cover the delicacy of the shape, and recommends light dressings of oil and fresh tomatoes.
Facts
What it includes
How it connects to Pasta
Bavette → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Linguine, Trenette, Spaghetti, Agnesi Pasta Lunga, Sorrentino i Lunghi IGP
Frequently asked questions
What does bavette look like?
It is a long pasta similar to spaghetti but flattened and slightly convex, according to Barilla.
How long do you cook bavette?
Barilla gives 10 minutes for its Bavette N°13; follow the time on your packet.
What sauce goes with bavette?
In Italy usually traditional Genoese pesto or vegetable and fish condiments; Barilla also recommends light dressings of oil and fresh tomatoes.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
- Sorrentino i Lunghi IGP — Pastificio Sorrentino's long Pasta di Gragnano PGI: spaghetti, linguine, bucatini, bavette, pappardelle, long ziti and more.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Trenette — Long ribbon-shaped pasta with a biconvex section, which the producer Agnesi describes as Genoese; dry trenette is made from durum wheat semolina and water.
Similar
Trenette · Fregula · Campanelle · Manicotti · Lasagnette · Acini di pepe