Italian Food Explained



A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

Bavette are an imaginative version of Spaghetti. They have a flat section and a slightly convex shape that makes them one of the longer shapes of pasta made with durum-wheat semolina, particularly suitable to enhance sauces, as they capture a great variety of flavours.
They keep perfectly al dente, and can be enjoyed even with lighter and more delicate sauces.

Here are some bavette recipes from Culinaria Italia



Leave a Comment so far
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: