Busiate Explained
| Busiate |
| Alternate Name: | Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1] |
| Country: | Italy |
| Region: | |
| 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
Notes and References
- Book: Hildebrand, Caz. Géométrie de la pasta. Marabout. Kenedy, Jacob., Salsa, Patrice. 2011. 9782501072441. Paris. 40. 762599005.
- Web site: Busiate con pesto alla trapanese - Pasta e non solo. www.pastaenonsolo.it. 2018-12-15.
- .
- 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.
- Book: Hildebrand, Caz. Géométrie de la pasta. Marabout. Kenedy, Jacob., Salsa, Patrice. 2011. 9782501072441. Paris. 160. 762599005.
