Short pasta - Busiata with cuttlefish ink - 500 g

Busiata with cuttlefish ink is a great classic of Sicilian cuisine. Ideal to season with fish sauces, tomato sauce and above all the famous Trapani pesto. Do you know why it is called busiata? The most accepted hypothesis is that the name comes from the busa, a stem of the disa - a typical plant of the Mediterranean scrub - which the farmers of the area used to wrap and tie the bundles of ears of corn. 1. Ingredients: Sicilian durum wheat semolina, water, squid ink (4%). 2. Processing: Trapani busiata is drawn in bronze and dried slowly at a low temperature. 3. Cooking time: 9-10 minutes