Busiate
Busiate is a type of pasta originating from the region of Sicily, specifically the province of Trapani. The name 'Busiate' is derived from the Sicilian term 'busa', which refers to the stem of a local grass. This is due to the pasta's distinctive spiral shape, which resembles the twisted shape of the grass stem.
History[edit | edit source]
The history of Busiate is deeply rooted in Sicilian tradition. The pasta is traditionally handmade using durum wheat semolina and water. The dough is rolled into a thin rope and then wrapped around a 'busa' or a thin wooden skewer, to create its characteristic corkscrew shape. This unique shape allows the pasta to hold more sauce, making it a popular choice for certain Sicilian dishes.
Culinary Use[edit | edit source]
Busiate is often served with Pesto alla trapanese, a traditional Sicilian sauce made from tomatoes, garlic, basil, and almonds. The combination of Busiate and Pesto alla trapanese is a classic dish in Trapani. The pasta's unique shape and texture allow it to hold onto the chunky sauce, providing a robust and flavorful eating experience.
In addition to Pesto alla trapanese, Busiate can also be served with other sauces such as marinara, carbonara, and bolognese. Its versatile nature makes it a staple in many Sicilian kitchens.
Production[edit | edit source]
While traditionally handmade, Busiate is now also produced commercially. Many Italian pasta manufacturers produce Busiate, making it available to a global market. Despite this, the traditional method of hand-rolling the pasta is still practiced in many homes and restaurants in Sicily.
See Also[edit | edit source]
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