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Busiate al pistacchio, grano duro, 500g - Exquisito
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Busiate al pistacchio, grano duro, 500g

Special edition flavoured with Sicilian pistachio
Our Exquisito Busiate al Pistacchio are produced with a high quality Sicilian durum wheat from sustainable farming cultivated in the south-east of Sicily. The pasta is dried at a low temperature for more than 20 hours to keep its nutritional qualities intact, and it is bronze drawn. This process makes the pasta porous and rough on the surface to capture sauces and condiments better, and prolong their flavour. Sicilian pistachio is added to flavour the pasta.

Remarks:

  • Pasta is unsuitable for people who are gluten intolerant or allergic to wheat.
  • If you would like to purchase different quantities, feel free to contact us via email to info@exquisitobox.com. We’ll be glad to help you customise your order and shipment.

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You know that

Busiata, also often referred to in the plural as le busiate, is a pasta format typical of the Trapani area, Sicily, so deeply rooted in its territory that it is commonly called Trapanese busiata or busiate trapanesi. It has obtained recognition as a Traditional Food Product of the region of Sicily.

It is a cross between bucatini and fusilli: busiate are twisted on themselves in a very tight spiral that leaves a small hole in the centre and are about 5-8 cm long. The name comes from buso, the stem of a plant that was originally used for their drawing.

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Defined as Sicily’s green gold, Sicilian pistachio is produced in two areas: Raffadali in the Agrigento area and Bronte in the Catania area.
It is an absolutely natural product. Its taste is unmistakable and is different from any pistachio produced elsewhere in the world. The difference in flavour is mainly due to the characteristics of the soil where it is grown. In fact, the Sicilian green pistachio has a high chlorophyll content, higher than any other type of pistachio, from this characteristic it takes its intense green colour.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. WE suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

 

Pistachio Busiate with ricotta and speck

Durum wheat, pistachio 3%

Check the packaging for expiry date. Store in a cool, dry place.

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