Busiate Pasta Recipe

Busiate Pasta is type of eggless pasta common in all parts of Sicily. in Trapani, it’s served with their own version of pesto using tomatoes, extra virgin olive oil, basil, garlic and almonds known as pesto alla Trapanese. However, it's delicious with a variety of pasta sauces.

📝 Ingredients

• 3 cups (430 grams) semolina flour
• 1 cup (240mls) warm water

👨‍🍳 Instructions

1. 1Prepare a few baking sheets by lining with kitchen towels or parchment paper and a sprinkle of semolina flour. Set aside.
2. 2On a work surface, make a well in the semolina flour into which you add the warm water gradually incorporating the flour into the water by hand.
3. 3Once all the flour and water has been combined, knead well until smooth. Kneading is important and should take 8-10 minutes to work the dough properly.
4. 4Form the dough into a ball, cover with plastic wrap and allow to rest for 15 minutes.
5. 5Cut the dough into four. Work with one quarter and rewap the remaining dough.
6. 6Roll out one quarter of the dough into an thick oblong shape.
7. 7Cut the sheet of dough into ½ inch strips.
8. 8On an unfloured surface, roll each strip into a rope approximately ¼ inch/6.5mm thick and cut into approximately 6 inch/12cm lengths. Actually the busiate can be longer or shorter. It’s your choice.
9. 9Dust the dough ropes or strands with semolina flour to stop them sticking.
10. 10Take one strand of dough and place it in front of you at a 45 degree angle. Place the wooden skewer on the end furtherest from you and press onto the dough slightly to stick.
11. 11Use your fingers to guide the tip of the dough around the skewer while with the other hand begin to roll the skewer towards you.
12. 12Continue to roll the skewer slowly with one hand and guide the dough around with your other flattened hand.
13. 13Adjust the dough strand as necessary if it is rolling onto itself. If the dough strand and the skewer are at the correct angles to each other, the dough should twirl fairly evenly onto the skewer.
14. 14Once the dough is fully twirls onto the skewer, roll the skewer backwards and forwards with your flattened hands until the busiato thins and lengthens a little.
15. 15Slide the busiato off the skewer with your hands and place it onto the prepared baking sheets.
16. 16Continue until all the dough is used.
17. 17Bring a large saucepan of water to the boil. Salt it well.
18. 18When boiling, add the busiate pasta, stir and boil until tender but still al dente. Usually this is between 3-5 minutes, depending on the thickness of the busiate.
19. 19Drain the pasta and combine with a sauce of your choice. Serve hot.