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

Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in 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]

Notes and references