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]

Busiate

Alternative names	Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1]
Type	Pasta
Place of origin	Italy
Region or state	Calabria Sicily
Main ingredients	Durum wheat, water
Variations	Maccheroni inferrati (or firrichedi)[2]
Media: Busiate

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]

Busiate served with pesto alla trapanese

See also

Media related to Busiate at Wikimedia Commons

• Italy portal

• List of pasta
• Bucatini