They are a type of pasta, the shape resembles a tightly wound spiral or corkscrew.
The word comes from busa, which refers to the thin reed traditionally used to shape the pasta.
It's a Sicilian adaptation of the Genoese pesto, which sailors from Genoa brought to Trapani.
Made using tomatoes, almonds, garlic, basil, and Pecorino cheese.
Mix semolina flour, water and salt on a clean surface to create the dough.
Knead and let it rest. Create thin ropes of pasta and wrap them around a rod. You have your first busiata!