Symbol of the succulent Sicilian culinary tradition, busiate is a pasta-shaped form with thin tubes twisted on itself, a sort of macaroni. The name would be referable to the "buso", a particular knitting needle that was usually used to work fabrics such as wool and cotton. But the term could also refer to the busa, or the "disa", a graminacea typical of the Mediterranean that the farmers used in ancient times to tie the bundles of spikes. The Rustichella d'Abruzzo busiate are made with timilia, one of the ancient wheat varieties that Rustichella proposes to recover to offer a healthier perspective of being at the table. They can be served with tomato sauce and fish sauces.
Cooking time: 7-9 minutes.
Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.