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