Busiate

A traditional Sicilian pasta

Overview

Busiate with Pesto alla Trapanese

Busiate is a type of pasta originating from the Sicilian region of Italy. It is a traditional pasta shape that is particularly associated with the province of Trapani. The pasta is named after the "buso," a thin rod used to shape the pasta into its characteristic spiral form.

History

The origins of busiate can be traced back to the Arab influence on Sicilian cuisine. The use of durum wheat semolina and the spiral shape are reminiscent of the pasta-making techniques introduced by the Arabs during their rule in Sicily. Over time, busiate has become a staple in Sicilian households, often made by hand and served with local sauces.

Preparation

Busiate is traditionally made from durum wheat semolina and water. The dough is rolled into long, thin ropes and then twisted around a "buso" or a similar thin rod to create the spiral shape. This process can be done by hand or with the aid of a pasta machine.

Serving Suggestions

Busiate is commonly served with Pesto alla Trapanese, a Sicilian variation of pesto made with tomatoes, almonds, basil, garlic, and olive oil. The spiral shape of the pasta is ideal for holding onto the sauce, making each bite flavorful.

Cultural Significance

In Sicily, busiate is more than just a type of pasta; it is a symbol of the region's culinary heritage. It is often prepared for special occasions and family gatherings, showcasing the rich flavors of Sicilian ingredients.

Related pages

• Pasta
• Sicilian cuisine
• Pesto alla Trapanese
• Durum wheat

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  Busiate

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  Busiate with Pesto alla trapanese