Busiata di Tumminia is an artisanal pasta made with durum wheat from Timilia, also called marzuolo wheat. Tumminia is a cultivation of marzuolo wheat, widely used already in Greek times. The flours obtained from this grain allow the production of dark-colored hard pasta that offers great taste and digestibility. 1. Processing: The Trapani busiata is drawn in bronze and dried slowly at a low temperature. 2. Produced: in Sicily (Italy) 3. Cooking time: 8 - 10 minutes” Ingredients: Tumminia flour, water. Fun fact: Do you know why it's called busiata? The most reliable hypothesis is that the name comes from the busa, a stem of the disa - a typical plant of the Mediterranean scrub - that local farmers used to wrap and tie bundles of ears. Pairings: Ideal to season with: fish sauces; tomato sauce; Trapanese pesto