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



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