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.
Prepare a few baking sheets by lining with kitchen towels or parchment paper and a sprinkle of semolina flour. Set aside.
On 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.
Once 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.
Form the dough into a ball, cover with plastic wrap and allow to rest for 15 minutes.
Cut the dough into four. Work with one quarter and rewap the remaining dough.
Roll out one quarter of the dough into an thick oblong shape.
Cut the sheet of dough into ½ inch strips.
On 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.
Dust the dough ropes or strands with semolina flour to stop them sticking.
Take 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.
Use your fingers to guide the tip of the dough around the skewer while with the other hand begin to roll the skewer towards you.
Continue to roll the skewer slowly with one hand and guide the dough around with your other flattened hand.
Adjust 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.
Once 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.
Slide the busiato off the skewer with your hands and place it onto the prepared baking sheets.
Continue until all the dough is used.
Bring a large saucepan of water to the boil. Salt it well.
When 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.
Drain the pasta and combine with a sauce of your choice. Serve hot.
Notes
Tips for Success
If the dough is too dry, add a little water. If it's too wet, add a little more flour. Go by the feel of the dough.
When rolling the ropes or strands of dough, don’t use flour.
Take your time when shaping the busiate. It can be a little tricky but you'll soon get the hang of it.
Gently roll the skewer in the opposite directions that it was rolled if the busiato sticks to it.
Salt the cooking water well.
And taste to check doneness of the pasta. It won't take long!