Traditional Sicilian Pasta Cut Made with Heirloom Wheat
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.
How to use
Rustichella d'Abruzzo Organic Timilia Busiate Pasta's subtle earthy flavor is best highlighted by vegetable and herb-based sauces. Enjoy with a simple dressing of caramelized cauliflower flavored with briny anchovies and capers. Or, toss busiate pasta with slow-cooked fennel, cooked until meltingly tender in olive oil, with Sicilian oregano and bay leaf (and don't forget a generous grating of sharp Pecorino Romano cheese!).
About the producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.
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