Take a small amount of dough leaving the rest wrapped in the plastic. Roll a sausage shape a bit less the a centimetre thick. Place your wooden skewer at the end of the dough on an angle and press onto the dough slightly to stick and start rolling the skewer with your hands so the dough wraps around. Once wrapped roll the skewer backwards and forwards with your hands until the busiato thins and lengthens. Slide the busiato off the skewer with your hands and place it onto a slightly floured tray.
Enlist diners to help with the task and in no time at all you busiati will all be prepared.
My teenaged daughter helped me with these and we both really enjoyed it and had a laugh learning to perfect our busiati. Actually she picked it up so quickly, I was learning the whole time!
When it comes to cooking the busiati be sure to salt your water really well as there is no salt in the dough. We cooked out busiati for 5 minutes but it was little to long. Our busiati were a little on the small side so probably tasting and testing at 3 minutes would have been better.
We had a great Sunday lunch!