Busiate (cork screw-shaped pasta)-Sicilia
Busiate are a traditional pasta from Trapani but is now common all over Sicily. It is a fresh pasta made from durum wheat flour. The name comes from the word "busa", a dry reed which was used to shape the pasta. Today a darning needle or skewer is used.
Author: Chef Angelo
Recipe type: First Course (Primo)
Serves: 360 grams
- 240 grams durum wheat flour (semolina rimacinata) or Kamut
- 120 grams water
- Make a mound of flour on a worktop.
- Create a hole in the centre.
- Pour the water in the middle.
- Begin incorporating the flour using your hand, adding bit by bit from the inside working out.
- Knead for 15 minutes until you have a stiff dough.
- Cover with a damp cloth and let sit for 30 minutes.
- Break off a piece of dough and roll into a long, thin roll about half the width of a pencil.
- Cut into equal lengths of 4 cm and and roll the dough again.
- Pick up a skewer and wind the dough around the skewer.
- Place the skewer on the worktop and roll it to flatten the dough.
- Pull the skewer out.
- Repeat with the rest of the dough.
- It is best to let the busiate sit in the refrigerator for 24 to 36 hours to dry out a bit so that they maintain their shape when cooked. They can be cooked fresh but they may lose their shape.