Our Busiate Pasta in the Garrubbo Guide

Sunday-Pasta-Busiate-Integrali-con-Rapini-e-Salsiccia-Garrubbo-Guide-640x400Check us out in the Garrubbo Guide! Signore Garrubbo featured our Busiate made by Filippo Drago from Sicily.

Here’s what Ed Garrubbo had to say about our ancient grain pasta: “Who knew that wheat has been cultivated for nearly 10,000 years, originating in the Fertile Crescent (around the Rivers Jordan, Nile, Tigris, and Euphrates) and is now grown on more than 500 million acres of land. And who knew that there were so many varieties of wheat, ranging from soft bread wheat to the hard Durum wheat used to make pasta? And then there are sub-varieties of Durum wheat, like today’s pasta which is made from Tumminia wheat, an ancient variety, indigenous to Sicily and one of the oldest in Italy. It has a low yield, so it isn’t very popular with farmers who want to squeeze the most from their land. But luckily for us, the makers of this delicious Sicilian pasta care more about tradition, uniqueness, and quality than they do about crop yield. A whole wheat pasta, milled by stone at Molini del Ponte, in Castelvetrano, Sicily, it has a distinctive dark color, sweet aroma, and intense flavor. I adapted their recipe for this unexpected treat of Busiate con Rapini e Salsiccia.”

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