Homemade Sicilian Busiate
Recipe n. 35
While I stopped eating refined flour a long time ago (simply because the grain has been stripped of any nutrients turning it into empty calories) I will always make an exception when it comes to fresh homemade pasta. It’s more than that. It’s a way of gathering with family and friends to share an experience of making homemade food.
Busiate fresh pasta (or busiati ) is a Sicilian specialty from the area of Trapani. Traditionaly it is homemade and dressed with local fresh tomato sauce.
Ironic as it is, I learned how to make Sicilian busiate fresh pasta here in New York, from my dear friend Simona who is originally from a town in the very North of Italy: Torino. She loves spending her Summer vacations in Sicily and like me she is passionate about food and cooking.
1 cup of durum wheat semolina flour
1/2 cup of room temperature water
In a bowl mix by hand the flour with water until you obtain a ball of dough. Transfer the dough to a floured board and knead it for 8 to 10 minutes. Let it rest on a tray previously sprinkled with flour and cover it with a damp cloth.
Begin making busiate by rolling a small piece of dough with the palm of your hands until you obtain a 1/4 inch long roll, cut the roll in several long pieces and start twisting the little strands of dough around a wooden skewer. Pull the pasta shape out gently and lay all the fresh homemade busiate on a floured baking sheet, while sprinkling some more flour on top. Be careful that the busiate do not touch each other.
Allow them to dry for a while, even hours, then cook them in salted water , for at least 3 minutes. Pull them out with a slotted spoon and place them directly in the sauce of your choice. If you are making your own fresh tomato sauce I suggest to finish up with some fresh grated pecorino cheese or ricotta salata.