Bavette (pasta)

Bavette (Pasta)

Bavette is a type of pasta that originated in Italy. It is a long, flat pasta shape that is similar to linguine or spaghetti. Bavette is known for its delicate texture and ability to hold sauces well.

History

The exact origins of bavette are unclear, but it is believed to have originated in the Liguria region of Italy. It is often associated with Ligurian cuisine, which is known for its use of fresh ingredients and simple flavors.

Preparation

Bavette is typically made from durum wheat semolina and water. The dough is rolled out into thin sheets and then cut into long, flat strips. It is important to cook bavette in a large pot of salted boiling water to prevent sticking.

Serving Suggestions

Bavette pairs well with a variety of sauces, including tomato-based sauces, pesto, and seafood sauces. It can also be used in pasta salads or served with vegetables and olive oil. The delicate texture of bavette makes it a versatile pasta that can be enjoyed in many different dishes.

Variations

There are several variations of bavette, including bavette fini and bavette grosso. Bavette fini is a thinner version of the pasta, while bavette grosso is thicker and wider. These variations can be used interchangeably in recipes, depending on personal preference.

See Also

• Ligurian cuisine
• Pasta shapes