Busiate Siciliane

April 7, 2016

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.

 

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© 2016 Iose’ Cocuzza All Rights Reserved

 

IMG_4694

© 2016 Iose’ Cocuzza All Rights Reserved

Ingredients

  • 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.

 

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© 2016 Iose’ Cocuzza All Rights Reserved

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