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Filippo Drago's Busiate pasta is made with Tumminia, an extraordinary durum wheat variety with ancient roots in Southern Sicily. For Filippo, what distinguishes his Busiate from conventional pasta is that they are not meant to be a vehicle for sauce; they are the dish itself! We asked him for his favorite Busiate recipe Busiate. The answer? Olive oil. Just a splash of real extra virgin olive oil to let the sweet, nutty grain flavors stand out. If you are not that purist, try them for a Cacio e Pepe, with Pesto alla Trapanese, or toss them with cherry tomatoes, basil, and Mozzarella di Bufala.

The Tumminia semola used in these Busiate is organic and was stone milled. It is the principal grain used in the famous, Slow Food recognized Pane Nero di Castelvetrano. Filippo designed a slow and intricate drying process that allows the characteristics of the wheat to be maintained through to the final pasta and creates the perfect surface for sauces. These Busiate have a longer cooking time than traditional pasta, but to maximize the taste, be sure to serve them al dente!


Tumminia is very digestible and even suitable for people with some wheat sensitivities. Rich in vitamins, minerals, and protein, these Busiate are super healthy. They also have a low glycemic effect, so you'll stay full for longer. But Filippo doesn't want you to be fooled by all that health food talk: "It's not a penance, it's a joy," he tells us.
 

Use it for:
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