Busiate come from the area around Trapani in Sicily. The dough was traditionally twisted around a thin stick, which gives the typical spiral. Morelli, a Tuscan pasta house founded in 1860, makes them from Italian durum wheat and water.

Shape and bite

A long, loose spiral with a hollow centre, so sauce clings to the outside and works its way inside. They cook quickly: 8 minutes is enough for a good bite.

How I cook them

• Pesto alla trapanese: the Trapani classic: raw tomato, almonds, basil, garlic and pecorino, blitzed and tossed through the hot pasta.
• With swordfish and aubergine: pan-fried swordfish cubes, aubergine, cherry tomatoes and mint.
• With prawns: with butter, lemon zest, parsley and a handful of small brown shrimp.
• With pesto genovese: simply with a good basil pesto, when it needs to be quick.

Make a gift of a bag of busiate, a jar of pesto and a bottle of good olive oil: a Sicilian evening in a bag.

Ingredients

durum wheat semolina, water.

Allergens: contains wheat (gluten). May contain traces of egg, fish, molluscs, mustard and soy.

Nutrition per 100 g

Good to know

Net weight 500 g. Cooking time 8 minutes. Wheat grown and milled in Italy. Store in a cool, dry place. Made by Antico Pastificio Morelli 1860, Montopoli in Val d'Arno (Tuscany, Italy).