Busiate from Trapani.
Nearly all the Italian regions have particular types of pasta that come from there. Some of these, such as spaghetti, also became popular in different parts of or even throughout the Italian peninsula and eventually abroad too. Others have remained more exclusive to the region in which they originated. Busiate is one such type of pasta. Traditionally from Trapani in Western Sicily, this pasta is not often eaten in other parts of Italy and is, subsequently, relatively unknown in other countries.
Pasta that looks like pieces of telephone wire!
Busiate are a kind of macaroni which are formed by twisting the pasta dough to create a spiral shape which is hollow in the center and looks a bit like a telephone wire! Nowadays homemade busiate are made using a special wire around which each piece of dough is wound. The name busiate comes from the word ‘busa’, a very thin rod of disa grass that grows on arid and sandy soils and was originally the ‘stick’ that was used to make this pasta. Like other fresh pasta from the south of Italy, busiate are made from durum wheat flour and water only, no eggs. Although also available dried, many Sicilians prefer this pasta to be homemade.
Busiate Tumminia; a very healthy pasta option!
Nowadays there are, however, a number of Sicilian artisan pasta makers who are producing normal and whole wheat dry busiate. Whole wheat busiate can be found in different versions. The one I like the most is made with tumminia. Tumminia is an ancient Sicilian grain which was grown in Sicily from the time of the ancient Greeks until the 1950s when production was largely abandoned in favour of other grains because tumminia has to be grown organically and has a lower yield. However, it is regaining popularity because of its health benefits for people with dietary problems. Tumminia is low in gluten and high in fibre and proteins. It also gives the pasta a slightly sweet flavour, thanks to the sweetness of the grain itself.
Pasta recipes with Busiate
Whichever type of busiate you manage to find, it is sure to delight your taste buds. In Sicily, and especially Trapani, this pasta is traditionally served with pesto alla Trapanese. Trapani and Genova are both port towns, and according to some food historians, trade between the two resulted in the concept of pesto being passed from Genova to Trapani. However, pesto alla Genovese is made with basil and pine nuts, whereas pesto alla Trapanese is made with tomatoes and almonds. Also, whereas the recipe for pesto alla Genovese actually exists in an official version and different versions are rare, this is not the case for pesto alla Trapanese. Tomatoes, almonds, and garlic are standard but other ingredients such as pecorino cheese may or may not be added. I recently paired this pasta with radicchio pesto which was a delicious combination.
There are also a number of other typical Sicilian ways to serve busiate and I’m looking forward to sharing some of them with you soon. For those readers who cannot find this kind of pasta in their local shops, it is worth looking online. Today, many companies sell or ship traditional Italian food products all over the world.