Typical of the Trapani tradition, the Busiata is famous for its characteristic helical shape, ideal for typical Sicilian dishes, as the “pasta chi sardi” o to “pasta chi masculine”.
Originating from Trapani, the busiata are known for their helical shape. This is an organic Sicilian durum wheat semolina pasta, bronze drawn and slowly dried at low temperature. It works very well with tomato sauces, especially tradtitional Sicilian ones, for example the norma.
Cooking time: 10 minutes