HURRAY – finally the Busiata is there for all “POM fans”!
The pasta is also known as Trofie or Strozapreti.

Size: 5 mm
Thickness: 1,5 mm

The pasta in this die takes you to the south of Italy. It originally comes from Trapani/Sicily, but this very traditional type of pasta is also widespread in Calabria. With just a few ingredients you can conjure up Busiate alla Trapanese, a Sicilian delicacy with, among other things, pecorino and almonds, on the table. But you can also find them “alla Norma” ie with fried eggplants more often.

The name Busiata comes from “busa”, the Italian word for a style. This refers to the style of the plant Ampelodesmos mauritanicus, around which a strip of pasta is traditionally wrapped to create a dried busiata. By the way, this pasta is traditionally only made with durum wheat semolina and water, no eggs.

The coiled shape makes it resemble a screw, pretty awesome for holding the sauce. But try it yourself...

Pasta insert made of POM (polyoxymethylene - guaranteed food-safe plastic) for use in Philips Pasta Maker Avance, Plus and Premium.

General information on compatibility and application

Pasta insert made of POM (polyoxymethylene - guaranteed food-safe plastic) for use in Philips Pasta Maker Avance, Plus and Premium, 7000 series. No adapter or similar is required.

The die is compatible with the following model numbers of the Philips Pasta Maker. The back two numbers can be any.

HR2330/xx
HR2331/xx
HR2353/xx
HR2354/xx
HR2355/xx
HR2356/xx
HR2357/xx
HR2358/xx
HR2359/xx
HR2365/xx
HR2369/xx
HR2375/xx
HR2378/xx
HR2380/xx
HR2381/xx
HR2382/xx

HR2660/xx
HR2665/xx

If you are unsure whether your model fits the dies, please send us a message, preferably with a photo of your pasta machine. We will respond to you promptly and tell you which matrices are right for you.

POM is the abbreviation for polyoxymethylene, a guaranteed food-safe plastic. This is exactly the same material that is used in the Philips pasta maker matrices.

POM has the advantage that it doesn't weigh much and you can put the matrices in the dishwasher for cleaning.
Please note that the matrices are manufactured using micro milling. This is a complex process that enables delicate shapes. But small scratches from production and minor chips may be present, these are inevitable when using POM.
It is always advisable to add a little more liquid than the pasta maker indicates and to only use cold liquids. The dough should be moist and crumbly. We recommend the following standard recipe for our matrices:

Ingredients:

250 g durum wheat semolina or Semola rimacinata

Choose ONE of the following ingredients:

100 ml cold water or
110 ml liquid consisting of two eggs, the rest of the water, lightly whisked

Step-by-step instructions for breastfeeding with the emeibaby carrier:

Please only use cold liquids.
Avoid flour, replace it with semolina.
Use binding agents such as xanthan gum, gluten, etc. only to a limited extent, a maximum of 1 teaspoon per 500 grams of dry ingredients. Otherwise the dough will be too firm and the dies could break.
If you knead the dough for longer or let it rest, the gluten will develop on its own.
You can recognize a good pasta dough by the fact that it is moist and crumbly.

The matrices can also be used to produce gluten-free pasta.

Immerse yourself in the world of your own pasta production with your palate friends. The taste of fresh homemade pasta is incomparably good.

Do you have several POM matrices and are looking for storage to protect the matrix from dust and darkening caused by light? Then we recommend our storage systems, which you can find in our range.

Profile of Busiata:

Would you allow me to introduce myself?
I'm the new one, you'll see me more often now.

My name is Busiata
Nobody manages to turn as well as I do and thanks to my sweeping curves, I don't miss a single drop of sauce. With a good Sugo I'll be at my best for you.

I come from the Maccheroni family, so to speak I come from a good family. Above all, I spread to Sicily in the Trapani area.
I owe my pretty name to “Busa”. In Sicilian dialect, busa is the word for the stem of Ampelodesmos mauritanicus, a grass that grows here. You wrap the pasta dough over the stem of the busa to get the shape that is typical for me. After a short drying, you strip me off and boom, there's another one of me.

Oh, you want to know how you can best eat me:
I would be happy to tell you that.
Preferably with a Pesto alla Trapanese, consisting of basil, tomatoes, almonds, pecorino, garlic, pepper and salt.

I also like to serve “Alla siciliana”, i.e. with fried eggplant, swordfish, cherry tomatoes and fresh mint. Alternatively, you can often find me with zucchini cream, mussels and lemon peel.

Without wanting to sound arrogant, you can say that I am a true beauty. And since I'm best eaten when I'm 8-12 cm long, I always look slim despite my pretty curves.

Oh yes, now we have talked so much about tradition and my origins. Now comes modernity:
As mentioned: Traditionally you can reproduce me piece by piece using the Busa stem or alternatively a Ferretto.
But I also have to keep up with the times and have to scale.
In order to expand my scope even better - there is still potential here, especially in the German-speaking market - you can now also get me started with pasta makers and the like.