Description: Part of the fusilli family, busiata (plural version is busiate) is one of the oldest Sicilian pasta and dates back to 10th century. It gets is name from the type of reed used to roll the pasta. Today, a ferretto is used instead of the historical reed.
Dough: Semolina Dough
Region: Sicily
Traditional Sauce: You can find busiata served with meat sauces, fish or the sicilian version of pesto, Pesto alla Trapanese.
Homemade Busiata
Description
An easy to make Busiata Fusilli pasta with semolina and water.
Ingredients
Instructions
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Prepare the pasta dough
Weigh out your flour and water, making sure the water is very warm. I aim for around 90-100 degrees F. Mix together in a bowl into a shaggy dough starts to form.
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Knead the dough
Dump on a counter or wooden board and knead for 10 minutes. The dough should be very elastic and spring back when touched and almost feel like playdough (see notes below). Cover and let rest for 30 minutes.
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Roll out the dough
Divide the dough into 4 equal parts. While working with one piece at a time keep the rest covered with a damp kitchen towel to avoid the dough from drying out.
Roll the dough into a snake around 1/2" diameter. With a bench scraper or knife, cut the dough into 1/2" pieces.
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Shape the busiata
Roll out each piece to around 4 inches or 10 cm snakes. Place the rolled out dough on the ferretto at a 45 degree angle and roll. Then place your palm over the ferretto and roll to form a thick pasta. Continue for the remaining dough.
It is best to shape the dough on a wood surface such as a cutting board. The wood allows just the right amount of friction. The dough would just slide across a marble counter.
If you do not have a ferretto you can use a wooden or metal skewer. See gallery for more detailed pictures on shaping. -
Drying and Cooking
ou can either cook the trofie fresh or dry it.
Fresh: Cook the busiata for just a couple minutes in heavily salted boiling water.
You can also lets these dry and store or freeze for longer shelf life.
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