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Busiate from Timilìa

Slow-drying durum wheat semolina pasta, bronze drawn

This bronze-drawn pasta line is also produced entirely with Timilìa wheat. The busiate directly draws on the tradition of homemade pasta. They are most widespread in the province of Trapani, the westernmost part of Sicily. Their name comes from “buso” or the knitting needle in which the dough was twisted which was then pulled out, leaving this irregular but hollow shape, which has the property of collecting the sauce well. But the peasant tradition reminds us that, even before the use, the stem of the rush plant was used.

Technical information


organic Timilìa durum wheat semolina, water


Contains gluten


500 gr

Method of use

Cooking 8 minutes

Storage conditions

Keep in a cold and dry place

Origin and certification

Cooperativa agricola Valdibella
Via Belvedere, 91
90043 Camporeale (Pa)
N. 6548 – IT BIO 012

packed at
Sapori di grano
di Alberto Stallone
via Euclide snc
91018 Salemi (TP)

Nutritional table

Nutritional average values per 100 g:
energy 1524 kJ / 359 kcal; fats 2.1 g; of which saturated 0.4 g; carbohydrates 69.9 g; of which sugars 2.3 g; fiber 2.9 g; protein 13.8 g; salt 0.06 g.


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