Homemade Busiate Pasta

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Homemade Busiate Pasta

Produced by Aimee Nishitoba; Photos by Christie Vuong; Food Styling by Ashley Denton; Prop Styling by Madeleine Johari.

Busiate is a fun intro to fresh pasta that doesn’t require special tools. Don’t fret if your first tries are floppy—the shape is a quickly acquired skill.—Jessica Maiorano


  • 500 g semolina rimacinata
  • 230 g water
Busiate pasta dough being kneaded on a wooden surface

1. Mix 500 g semolina rimacinata and 230 g water in a bowl until a rough mass has formed. Turn out onto a table or wooden surface and knead for 5 to 7 min, until dough has a smooth elastic feel.

Dough being shaped to form busiate pasta spirals

2. Cover in plastic wrap and set aside to rest at room temperature for 1 hr. Cut off a palm-sized piece of dough and roll to 1/8-in. thick.

Busiate pasta dough being shaped into spirals

3. Cut into 1/2-in. wide and 4-in. long strips.

Busiate pasta dough being rolled around a wooden skewer

4. Place strip on a 45-degree angle from a thick wooden skewer.

Busiate pasta dough being sliced into strips

5. Roll each strip around skewer, at a slight angle to create the corkscrew shape. Slide out skewer.

Busiate pasta dough being rolled out with a rolling pin

6. Repeat with remaining dough. Dust with flour to prevent sticking and set aside until partially dried, 30 min. Cook for 2 to 3 min in salted, boiling water.

Next up: Busiate with Onion and ’Nduja Ragu

Ready to put your freshly-made busiate to use? Get our Busiate with Onion and ’Nduja Ragu recipe here.