Busiate Pasta: Sicilian Heirloom Organic Low-Gluten

Filippo Drago’s Busiate pasta is made with Tumminia (too-mi-nee-a), a type of grano duro (durum wheat). Tumminia is a 0pecial grain variety that has ancient roots in Southern Sicily. It is the principal grain used in the famous, Slow Food recognized, Pane Nero di Castelvetrano. We asked Filippo for his favorite recipe to use with his Busiate. His answer? Olive oil. Just a splash of good extra virgin olive oil lets the flavors of the oil and the grain stand out. We agree that Filippo’s slightly sweet, nutty Busiate are outstanding, but if you’re not quite such a purist you might try them with cacio e pepe, a traditional Roman pasta dish with Pecorino Romano cheese and black pepper, or pesto alla trapanese, a Sicilian pesto made from almonds, tomatoes and basil. Or for a cold pasta dish, toss cooked busiate with cherry tomatoes, basil, and a bit of Pecorino or mozzarella. The Tumminia grains used in these Busiate are organic and were stone milled (that is ground using an actual STONE!). Filippo designed a drying process that allows the characteristics of the wheat to be maintained through to the final pasta and creates the perfect surface for sauces. These busiate have a longer cooking time than traditional pasta, but to maximize the taste, be sure to serve them ‘al dente’! Tumminia is very digestible and even suitable for people with some wheat sensitivities; rich in vitamins, minerals and protein, these Busiate are super healthy. They also have a low glycemic effect, so you’ll stay full for longer. Filippo Drago is Sicilian grain miller, bread baker, and pasta maker who is revolutionizing the way Sicily (and Italy) thinks about indigenous grains. Filippo works from his grain mill located in the heart of Castelvetrano, Sicily. Molini del Ponte is the name of his epic mill and his business is much more than milling native ancient Sicilian grains. In an effort to save ancient grain varieties from extinction, such as Tumminia, Russello, and Perciasacchi.