Alternative names | Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[1] |
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Type | Pasta |
Place of origin | Italy |
Region or state | |
Main ingredients | Durum wheat, water |
Variations | Maccheroni inferrati (or firrichedi)[2] |
Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of 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 are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.[1]