Bavette is a type of dried pasta that originated in the city of Genoa in northwest Italy. The name means ‘little threads‘ in Italian.
Bavette looks similar to linguine, it’s Ligurian cousin. It is about 10 inches long, 1/15 inch thick and 1/4 inch wide.
Because bavette originates from Genoa, you will often find it served in pesto alla Genovese. Traditionally, this pasta is served with sauces without meat and goes well with vegetable and fish sauces.
Recipes for bavette pasta
Bavette pasta with asparagus and peas