Busiate are a typical pasta of the province of Trapani: a sort of macaroni twisted to create a soft spiral. To make this shape, a special wire is used on which a small part of the dough is wrapped. The name Busiate seems to derive from the use of this iron called "buso". In the same way (busa) the very thin stem of a plant was called, originally used as a stick to create this pasta shape.

Bronze drawn semolina pasta. Slow drying at low temperatures.

100% ancient Sicilian Russello wheat.

Ancient grains, unlike those commonly used, have the advantage of being extremely digestible, rich in fiber and protein and with a low glycemic index.

Read more about the Ancient Sicilian wheat