BUSIATE originated in the Sicilian town of Trapani.
Busiate is made using semolina and water. Once the dough is ready, it is rolled out and cut into strips. These strips are then rolled along the length of a thin stick ‘buso’. To make it yourself, all you need is a bamboo skewer or thin rod.
Busiate is traditionally served with Trapanese pesto but it works well with a variety of sauces.
ALSO KNOWN AS: fusilli al ferretto, busa, gnocchi col ferro