Busiata Trapani
Busiata Trapani is a particular paste format with a helical shape, perfect for retaining important condiments.
Ideal Pairings
Ideal to be seasoned with fish sauces, tomato sauce and above all the famous Trapani pesto.
Do you know why it is called Busiata?
The most accredited hypothesis is that the name comes from the Busa, a disgusted stem (typical plant of the Mediterranean scrub) that the farmers of the territory used to wrap and tie the bundles of ears.
Ingredients:
- Sicilian durum wheat semolina
- Water
Processing:
The Busiata Trapani is pierced in bronze and slowly dried at low temperature.
Cooking Time:
15 - 16 minutes
