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

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

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

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

• Pasta
• Sicilian cuisine
• Italian cuisine

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