Pasta Shapes 101: Busiate
Busiate is a traditional pasta shape from Sicily, known for its twisted, spiral-like appearance that is perfect for capturing and holding sauce. This unique pasta has a fascinating history, deeply rooted in Sicilian culinary heritage.
History and Heritage
Busiate has ancient origins tracing back to the Arab influence on Sicilian cuisine. The name “Busiate” likely derives from the Arabic word “Busa,” meaning a piece of cloth, reflecting the pasta’s distinctive shape resembling twisted fabric. This pasta has been crafted by hand for generations in Sicilian homes, particularly in the Trapani province, where it remains a beloved culinary tradition.
Development and Variants
Traditionally, Busiate is made by wrapping small pieces of dough around a thin rod or “Buso,” creating its characteristic spiral shape. This pasta can vary in size and thickness depending on the region and family recipe. While the classic Busiate is made with durum wheat semolina, variations may incorporate other flours or ingredients like whole wheat or local grains.
In Sicily, you may encounter different versions of Busiate made with added herbs, such as wild fennel or parsley, adding depth to the pasta’s flavor profile.
Sauce Pairings
Busiate’s shape makes it ideal for holding chunky and hearty sauces. In Sicilian cuisine, it is often paired with robust sauces like:
- Pesto Trapanese: A Sicilian pesto made with almonds, tomatoes, garlic, and basil.
- Norma Sauce: A sauce made with eggplant, tomatoes, basil, and ricotta salata.
- Seafood-based sauces: Busiate is delicious with seafood sauces featuring fresh clams, mussels, or shrimp.
The spiral grooves of Busiate help capture and cling to the sauce, ensuring each bite is bursting with flavor.
Busiate pasta offers a delightful culinary experience, combining a rich history with versatile flavor pairings. Enjoy the taste of Sicily with this homemade pasta and explore its endless possibilities in your kitchen.
Pasta Shapes: Busiate
Ingredients
- 300 gram Semolina Flour Durum Wheat
- 150 ml Water filtered or bottled
- 1 pinch Sea Salt optional
Instructions
- Place the semolina flour in a large bowl and make a well in the center.
- Gradually add the warm water and salt, mixing with a fork until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Wrap the dough airtight in cling film and let it rest for 30min before shaping.
- Take a small piece of dough and roll it into a thin rope, about 1/4 inchthick.
- Wrap the dough around a thin rod or skewer, slightly twisting it as yougo to create a spiral shape.
- Slide the formed Busiate off the rod and place it on a floured surface. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Carefully add the Busiate and cook for about 8-10 minutes or until al dente.
- Drain the pasta, reserving a cup of pasta cooking water/
- Toss the cooked Busiate with your favorite sauce, ensuring each piece is well coated.
- If the sauce is too thick, add a splash of pasta cooking water to loosen it.
- Garnish with grated cheese, fresh herbs, or a drizzle of olive oil before serving.