Busiate

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Busiate
Busiate.jpg
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]

Busiate (or busiati) are a type of long macaroni, typical from Calabria and Sicily.[2] They take their name from busa, a type of reed.

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 a local weed (ampelodesmos mauritanicus);[3] maccheroni inferrati are coiled vertically around a long pin (such as a knitting needle): the 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]

Notes and references[edit]

  1. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b c Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 160. ISBN 9782501072441. OCLC 762599005.
  3. ^ "Busiate". www.pastificiocampo.it. Retrieved 2017-11-30.