Busiate from Timilia wheat, organic

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. 

Format: 500g

Valdibella pasta was born in Sicily, from the ancient Timilìa wheat (or Tumminìa). For centuries it has been considered the "grain of the peasants", because being a late grain, it was sown after having finished working the fields "of the masters" and was therefore destined for the family pantry. 

On the pitch it is a real strength: it goes well through periods of drought and it resists very well to weeds. Being an ancient wheat, it is not genetically modified and no fertilizers or herbicides are needed to grow it. It has a very weak gluten index. It is naturally rich in polyphenols and, thanks also to the favorable climate, it does not contain mycotoxins. 

For the production of pasta, water from a source that does not have industrial agriculture upstream is used. It is dried at low temperatures and in long times, to maintain all the nutrients and organoleptic contents.