Die insert for the production of: Bavette 13

FEATURES
Long pasta made of durum wheat flour.
Average dimensions: length mm 255,00 – width mm 3,10 – thickness mm 1,32.

AREA OF DIFFUSION
Diffused throughout Italy. Typical of Liguria which has numerous recipes that use this shape.

THE NAME
Pasta shaped like narrow and thin strips, takes its name from the Italian word bava (a strip). This format is very ancient, perhaps it can be identified with the French word baverette, recorded in Provence as early as in the XIII Century. In the Dictionary edited by Pietro Fanfani in 1863 these are cited as “a type of soup pasta cu tinto long and thin strips” also called Baverine. There are various types of these – small, medium and large. On the base of the format and the region in which they are mostly used, they are also called Fettuccelle (strings), Lingue di passero (Sparrow’s Tongue), Linguini, Pappardelle, and Trenette. In Sicily they are called Lasagneddi.