Busiata Trapanese is a particular form of dough with a helical shape, which makes it perfect for holding important condiments. 1. Pairings. Ideal to season with: fish sauces; tomato sauce; Trapanese pesto 2. Processing: The Trapani busiata is drawn in bronze and dried slowly at a low temperature. 3. Produced in Sicily. (Italy) 4. Cooking time: 9-10 minutes Ingredients: Sicilian durum wheat semolina, water. Curiosity: Do you know why it is 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.