Busiate Pasta with Lemon and Turmeric: Three Easy Recipes

Trapani busiata turns golden

Busiata is the signature pasta of Trapani: a spiral of durum wheat semolina that was once rolled by hand around the stem of a wild plant, the busa. Antico Pastificio Aiuto, in the countryside of Marsala, also makes it in flavoured versions. The lemon and turmeric one is the sunniest: already golden in the bag, with a citrus scent you notice as soon as you open it.

It is made just like the classic: durum wheat grown and milled in Italy, bronze drawing for a rough surface, slow drying for a pasta that holds its shape when cooked.

What it tastes like

Lemon brings a fresh, citrusy note; turmeric gives a deep yellow colour and a warm, gently spiced touch. The result is a pasta with its own character: it calls for simple sauces that do not cover it.

A pasta that already smells of lemon needs little: a drizzle of good oil and seasonal ingredients.

Three ideas for the table

1. With prawns and courgettes

Sauté julienned courgettes in a pan with a garlic clove and extra virgin olive oil. Add peeled prawns for a couple of minutes, then the busiata drained al dente with a ladle of cooking water. Finish with parsley and a little grated lemon zest.

2. With swordfish and cherry tomatoes

Diced swordfish, tossed with cherry tomatoes, capers and a pinch of mint, is a classic of western Sicily. The lemon note of the pasta goes with it naturally.

3. With ricotta and pistachio

The quickest version: fresh ricotta loosened with a little cooking water, extra virgin olive oil, black pepper and a handful of chopped pistachios. Ready in 12 minutes, the time it takes to cook the pasta.

Cooking tips

In plenty of salted water for about 12 minutes, tasting a minute early. Keep some cooking water aside to bind the sauce in the pan.

Ingredients and storage

Durum wheat semolina and water, flavoured with lemon and turmeric. Contains gluten. Store in a cool, dry, clean place; once opened, close the bag tightly or transfer the pasta to a jar.