Busiate, a social media sensation and a beloved type of Sicilian pasta, has now been officially included in the Zingarelli dictionary. Originating from the kitchens of Trapani, Busiata will be featured in the 2026 edition of the Zingarelli dictionary. This homemade pasta shape, cherished on social media globally, has its roots in the rural traditions of the Trapani province. Its distinctive spiral shape has garnered widespread popularity, as evidenced by the many creative interpretations shared online.
Sicilian busiate with pesto alla Trapanese
Ingredients:
For the pasta dough:
500 g re-milled durum wheat semolina flour; 250 g water; 1 pinch salt.
Trapani pesto:
2 cloves garlic; 30 g basil; Salt to taste; 70 g almonds; 150 g tomatoes; 50 g olive oil
Making the Busiate with Pesto: On a work surface, make a well in the flour, then gradually add the water until you have a firm dough. Knead well, cover with a bowl, and rest for 15 minutes. Shape the busiate into long, roughly 10 cm long and 5 mm thick pasta shapes. Use skewer sticks to shape the pasta. Place them on a tea towel to dry until ready to cook. Let's move on to the Trapani-style pesto: first, blanch the tomatoes for 1 minute, peel them, and chop them finely. The pesto should be made in a mortar, but you can also use a food processor. Place the garlic, basil, almonds, salt, and a small amount of oil in a blender. Pulse until the almonds are coarsely chopped. Add the tomato and, if needed, more oil. Blend just long enough for everything to blend, and the pesto is ready. Cook the pasta in salted water; as soon as it rises to the surface, wait just 5 minutes and drain. Season with pesto, and if you like, finish the dish with a handful of salted ricotta and enjoy!
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