Busiate is a delightful type of pasta known for its delicate taste and a unique helical shape that holds sauce within its spiral curls.
Originating from the Trapani region of Sicily, this pasta is named after “busa,” a spiral-shaped grass found in the area. Another theory suggests that it’s named after “buso,” a steel knitting needle used to shape the pasta. One of the most popular dishes made with Busiate is “Pesto alla Trapanese,” which includes Busiate, basil, olive oil, garlic, and almonds.
Busiate pairs well with a variety of sauces. Subsequently it is best enjoyed with thick, creamy sauces without meat or vegetable chunks. It complements sauces like vodka or roasted tomato, and adding protein, such as shellfish. Aditionally basil cream sauce, can elevate the dish. However, the egg pasta alone has a flavorful taste and may not require any sauce. For a simple yet delicious option, try enjoying Busiate with butter and a hint of herbs like sage or thyme.
When making Busiate, it’s important to coil the pasta diagonally around a needle or straw with gentle pressure. Then rotating it in a counterclockwise motion to release it gently. This process requires finesse, and watching a video demonstration can be helpful.
Busiate Ingredients:
- 1 Cup Sifted All-purpose Flour
- 2 Eggs
- 1 tbsp Olive Oil
- 1 pinch Kosher Salt
- Semolina Flour ( for dusting)
Busiate Instructions:
- Start by forming a pile of sifted flour on a large flat surface. Use the bottom of a bowl to create a crater in the middle of the pile.
- Next, add the eggs to the crater and vigorously whip them with a fork, allowing the flour to mix in during the process. Watch the video for a visual demonstration.
- Once the dough is formed, knead it thoroughly to eliminate any air bubbles. Keep the surface dusted with Semolina flour to prevent the dough from becoming sticky. This process should take approximately 10 minutes. Continue kneading until a depression made by your finger bounces back on the dough.
- Now, divide the dough into quarters and roll each quarter into 1/4″ ropes. Cut the ropes into 3-4′ lengths.
- Take the rope segments and roll them diagonally over a 1/4″ diameter knitting needle or straw. A stainless steel drinking straw works well for this. You can refer to the video for a clear demonstration of this step.
- If possible, let your pasta dry on a cloth for a few hours. Then, cook the pasta in salted boiling water, stirring frequently, for about 5-10 minutes until it is tender.Finally, mix the cooked pasta with your favorite sauce and Mangiamo!
Variations:
There are different ways to make Busiate. Some chefs use durum or semolina flour and water, while others prefer adding egg for an egg pasta version. All-purpose flour makes it easier to form the dough. Semolina flour is best for dusting, this creates a rough granular surface on the pasta to retain the sauce for better consumption.
When rolling pasta, experiment with different diagonal angles to create various shapes. You can also vary the dimensions of the pasta rope to make wider or narrower ribbons. Indirectly this will will provide more surface area to hold the sauce in your dish.
Ingredients
- 1 Cup Sifted All-purpose Flour
- 2 Eggs
- 1 tbsp Olive Oil
- 1 pinch Kosher Salt
- Semolina Flour ( for dusting)
Instructions
- Start by forming a pile of sifted flour on a large flat surface. Use the bottom of a bowl to create a crater in the middle of the pile.
- Next, add the eggs to the crater and vigorously whip them with a fork, allowing the flour to mix in during the process. Watch the video for a visual demonstration.
- Once the dough is formed, knead it thoroughly to eliminate any air bubbles. Keep the surface dusted with Semolina flour to prevent the dough from becoming sticky. This process should take approximately 10 minutes. Continue kneading until a depression made by your finger bounces back on the dough.
- Now, divide the dough into quarters and roll each quarter into 1/4" ropes. Cut the ropes into 3-4' lengths.
- Take the rope segments and roll them diagonally over a 1/4" diameter knitting needle or straw. A stainless steel drinking straw works well for this. You can refer to the video for a clear demonstration of this step.
- If possible, let your pasta dry on a cloth for a few hours. Then, cook the pasta in salted boiling water, stirring frequently, for about 5-10 minutes until it is tender.Finally, mix the cooked pasta with your favorite sauce and Mangiamo!
