Homemade Busiate Pasta
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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.
Ingredients
500 g semolina rimacinata
230 g water
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.
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.
3. Cut into 1/2-in. wide and 4-in. long strips.
4. Place strip on a 45-degree angle from a thick wooden skewer.
5. Roll each strip around skewer, at a slight angle to create the corkscrew shape. Slide out skewer.
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.
Put your freshly-made busiate to use in our Busiate with Onion and ’Nduja Ragu recipe.
This recipe was created for us by Jess Maiorano of Toronto's Pasta Forever. Get the full menu for our Italian winter feast.