Busiate

*Busiate*
Alternative names	Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro
Type	Pasta
Place of origin	Italy
Region or state	Calabria; Sicily;
Main ingredients	Durum wheat, water
Variations	Maccheroni inferrati (or firrichedi)
	Media: Busiate;

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.^[2] They take their name from 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.^[3]^[4]

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

Busiate trapanesi are traditionally prepared by diagonally coiling a strand of pasta around a twig of ampelodesmos.^[5]
Maccheroni inferrati are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini.^[2]

Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.^[1]

References

^ Jump up to: ^a ^b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
^ Jump up to: ^a ^b ^c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160. ISBN 9782501072441. OCLC 762599005.
^ "Busiate con pesto alla trapanese - Pasta e non solo". www.pastaenonsolo.it. Retrieved 2018-12-15.
^ Sicily con Gusto (2015-05-17), CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING, retrieved 2019-06-18.
^ "Busiate". www.pastificiocampo.it. Archived from the original on 2017-12-01. Retrieved 2017-11-30.