Timilia—also known as tumminia—is an ancient varietal of durum wheat native to Sicily. This hearty grain is known for its short growing cycle, drought resistancy and delicate earthy, nutty flavor. Rustichella d’Abruzzo’s heirloom wheat busiate pasta is made with organic timilia flour and Apennine mountain spring water. The pasta is extruded through bronze dies, creating a rough surface ideal for sauces to cling to and a pleasing al dente texture (you know, that toothsome bite we all crave from a really delicious bowl of pasta).
Traditionally made by rolling strips of pasta dough around a buso (a thick knitting needle often used for wool and cotton), this short, curly shape is a staple in many Sicilian kitchens. It is classically served with Pesto alla Trapanese, a flavorful cousin of classic Genovese pesto made with basil, almonds, garlic, olive oil and fresh tomatoes.
