Busiate (cork screw-shaped pasta)-Sicilia
Prep time
Total time
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.
Recipe type: First Course (Primo)
Cuisine: Sicilia
Serves: 360 grams
  • 240 grams durum wheat flour (semolina rimacinata) or Kamut
  • 120 grams water
  1. Make a mound of flour on a worktop.
  2. Create a hole in the centre.
  3. Pour the water in the middle.
  4. Flour and water to be mixed into pasta dough
  5. Begin incorporating the flour using your hand, adding bit by bit from the inside working out.
  6. Knead for 15 minutes until you have a stiff dough.
  7. Cover with a damp cloth and let sit for 30 minutes.
  8. Break off a piece of dough and roll into a long, thin roll about half the width of a pencil.
  9. Rolling out the dough into strands

    Rolling out the dough into strands

  10. Cut into equal lengths of 4 cm and and roll the dough again.
  11. Pick up a skewer and wind the dough around the skewer.
  12. Roll the dough around the stick
  13. Place the skewer on the worktop and roll it to flatten the dough.
  14. Flatten out on the table
  15. Pull the skewer out.
  16. Repeat with the rest of the dough.
  17. The finished busiate

    The finished busiate

  18. 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.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/busiate-cork-screw-shaped-pasta-sicilia/