Originally from the Trapani province of Italy, Busiate are prepared by wrapping a strand of pasta around a long thin stick such as a twig, pin, or knitting needles so that the pasta dries with the classic wrapped shape. The name Busiate comes from the Sicilian wordbusa for stem, an allusion to the formation of this pasta. Busiate is traditionally served with pesto alla trapanese.
Olivelle's pasta is made in the heart of Italy, by a fifth-generation, family-run company using the highest quality ingredients and century old, traditional methods. From farm to table, this pasta is produced with Italian Organic Durum Wheat Semolina and processed using artisan methods; bronze dye extruded, and air dried naturally over multiple days. While not the fastest way of making pasta, it is still the best and most authentic, lending to a rough, dense finish that has bite and holds any sauce beautifully. Because of the quality ingredients and craftsmanship when making this pasta, it is naturally high in folate, rich in protein, fiber; and has a lower glycemic index than regular wheat pasta.