Bavette N°13
Cooks in 10 minutes.
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large.
Long and flattened in shape, Bavette is a type of pasta traditionally cooked in Liguria, especially in Genoa, its place of origin.
Although they are similar to Spaghetti, Barilla Bavette have a flattened and slightly convex shape, ideal for conveying all the richness of the seasonings.
If their more impressive Genoese "cousins" tolerate attempts at improvisation in the kitchen well, with Bavette instead greater skill and attention is required to avoid covering their delicacy with sauces that are too heavy. Bavette is in fact a format suitable for those who love lightness, the flavors of good food and the colors of Mediterranean cuisine.
In Italy they are usually prepared with the traditional Genovese pesto sauce or with vegetable and fish-based condiments.
Made with
Durum wheat semolina
Pack size / servings
500g
Benefits
- Carefully selected durum wheat.
- Great attention along the entire supply chain, to always guarantee high levels of quality and food safety.
- Rough texture and always al dente.
- It goes perfectly with all sauces.
- Great source of energy.
- Low glycemic index, keeping you fuller, longer.
Perfect for
Light condiments based on oil and fresh tomatoes. Green light, therefore, to the unmistakable flavors of the Mediterranean, fresh and appetizing.
Ingredients
Durum wheat semolina, Water
Nutrition facts
Values | Units | Average Nutritional Values |
|---|---|---|
ENERGY | kcal | 359 |
ENERGY | kj | 1521 |
FAT | g | 2,0 |
OF WHICH: SATURES | g | 0,5 |
CARBOHYDRATE | g | 70,9 |
OF WHICH: SUGARS | g | 3,5 |
FIBRE | g | 3,0 |
PROTEIN | g | 12,8 |
SALT | g | 0,013 |
Cooking instructions
To cook 100 grams of pasta you need on average 1 liter of water and 7 grams of salt, i.e. a teaspoon of fine salt, plenty if large. 1. Bring 3-4 quarts of water to a rolling boil. 2. Add salt. 3. Add Pasta and cook following the instructions on the pack (Stir occasionally). 4. Drain gently and serve. Passive cooking, also known as flame-out cooking, is a technique that has existed since the mid-19th century. It is an alternative method for cooking pasta that allows you to save energy and reduce CO₂e emissions by up to 80%*. To adopt it, simply turn off the stove after 2 minutes of active cooking, cover the pot with a lid and wait for the right cooking time. Obviously, as with all cooking methods, following the correct times is essential.
Reduce Environmental Impact During Cooking
- Use only as much water as needed
On average 1 liter per 100 grams of pasta. This way you reduce your impact on water resources. - Put the lid on the pot
The water will boil in less time. - Add the salt when the water is boiling.
Salt slows down the boiling by wasting gas. - Turn off the heat halfway through cooking
Putting the lid on, the pasta continues to cook even when the heat is off. - Reuse the pasta cooking water for washing dishes
Avoiding having to heat another one.
