Busiate

{{Short description|Type of pasta}}

{{Italics title}}

{{Infobox food

| name = Busiate

| image = busiate.jpg

| image_size =

| caption =

| alternate_name = Busiati, subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=40|oclc=762599005}}

| country = Italy

| region = {{plainlist|

• Calabria
• Sicily

}}

| creator =

| course =

| type = Pasta

| served =

| main_ingredient = Durum wheat, water

| variations = Maccheroni inferrati (or firrichedi)

}}

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. They take their name from {{lang|scn|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.{{Cite web|url=http://www.pastaenonsolo.it/busiate-con-pesto-alla-trapanese/|title=Busiate con pesto alla trapanese - Pasta e non solo|website=www.pastaenonsolo.it|access-date=2018-12-15}}{{Citation |last=Sicily con Gusto |title=CUCINA TIPICA SICILIANA - Busiate con pesto alla trapanese - TRADITIONAL SICILIAN COOKING |date=2015-05-17 |url=https://www.youtube.com/watch?v=n6rtziYTroY |access-date=2019-06-18}}.

The name busiate can be used to describe two different shapes, although the basic coiling technique is similar:

• {{lang|it|Busiate trapanesi}} are traditionally prepared by diagonally coiling a strand of pasta around a twig of ampelodesmos.{{Cite web|url=http://www.pastificiocampo.it/en-gb/busiate|title=Busiate|website=www.pastificiocampo.it|language=en|access-date=2017-11-30|archive-date=2017-12-01|archive-url=https://web.archive.org/web/20171201080841/http://www.pastificiocampo.it/en-gb/busiate|url-status=dead}}
• {{lang|scn|Maccheroni inferrati}} are coiled vertically around a long pin, such as a knitting needle. Their shape is closer to that of bucatini.{{Cite book|title=Géométrie de la pasta|last=Hildebrand|first=Caz|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice|year=2011|isbn=9782501072441|location=Paris|pages=160|oclc=762599005}}

Busiate are traditionally served with pesto alla trapanese, a sauce made of almonds, tomatoes, garlic, and basil.

File:Busiate with Pesto alla trapanese.jpg