Busiate Explained

Busiate
Alternate Name:	Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro^[1]
Country:	Italy
Region:	Calabria Sicily
Type:	Pasta
Main Ingredient:	Durum wheat, water
Variations:	Maccheroni inferrati (or firrichedi)

Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy. They take their name from Sicilian: busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape.^{[2] [3]}

The name busiate can be used to describe two different shapes, although the basic coiling technique is similar:

• Italian: Busiate trapanesi are traditionally prepared by diagonally coiling a strand of pasta around a twig of ampelodesmos.^[4]
• Sicilian: Maccheroni inferrati are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini.^[5]

Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.

See also

• List of pasta
• Bucatini

Notes and References

1. Book: Hildebrand, Caz. Géométrie de la pasta. Marabout. Kenedy, Jacob., Salsa, Patrice. 2011. 9782501072441. Paris. 40. 762599005.
2. Web site: Busiate con pesto alla trapanese - Pasta e non solo. www.pastaenonsolo.it. 2018-12-15.
3. .
4. Web site: Busiate. www.pastificiocampo.it. en. 2017-11-30. 2017-12-01. https://web.archive.org/web/20171201080841/http://www.pastificiocampo.it/en-gb/busiate. dead.
5. Book: Hildebrand, Caz. Géométrie de la pasta. Marabout. Kenedy, Jacob., Salsa, Patrice. 2011. 9782501072441. Paris. 160. 762599005.