The Busiata shape is typical of Trapani, in Sicily, and famous due to their helicoidal shape. These are made by renowned pasta maker Minardo in Sicilia with ancient Sicilian wheat of the Russello variety, using bronze shape-maker and a slow-drying process. The ancient wheat variety and the slow-drying process ensure a pasta which is easy to digest, low in gluten and high in minerals.
They are ideal to catch both thick and thinner sauces such as a classic tomato sauce or a tomato pesto. They are also perfect with creamy sauces.
Cooking time: 10 minutes
Ingredients: 100 % Sicilian Russello wheat of certified organic origin