The busiata trapanese is a particular pasta shape, helical in form, which allows it to perfectly hold the richest sauces.
The busiata trapanese is bronze-drawn and slowly dried at low temperature.
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Pairings
Ideal with:
• fish-based sauces
• tomato sauce
• pesto alla trapanese -
Cooking time
9–10 minutes
Ingredients: Sicilian durum wheat semolina, water.
Curiosity:
Do you know why it is called "Busiata"?
The most common hypothesis is that the name comes from the busa, a stalk of disa – a typical Mediterranean maquis plant – which peasants used to wrap and tie bundles of ears of grain.