Busiate are long corkscrew shaped pasta noodles. The province of Trapani, Sicily gave birth to this unique pasta. The classic way to serve these noodles is with pesto Trapanese. The name comes from the long, thin wood or metal rod (busa or buso) that is used to shape the pasta. Making busiate gives new meaning to the term “slow food.” To get the classic spiral shape, you must first roll the pasta dough out into a thin rope and then use a wooden skewer to roll and coil the pasta around it. Once you get the hang of it – the going gets easier. You’ll have the makings of a master pasta maker in no time.
There are two types of pasta: one made with eggs and one made without eggs. Busiate are typically made with durum flour, salt, and water. Pasta can be made with different types of wheat flour. Einkorn wheat flour is one of my favorite to use for breads and pasta. Einkorn is a variety of farro. It has a subtle nutty flavor. I also add eggs to my pasta dough to enhance the taste because wheat flours available here in the U.S. are different than those used for making pasta in Italy, and they tend to be bland.
You do not have to make busiate to enjoy this pasta. You can make it into any shape that you like. Enjoy this pasta with your favorite marinara or pesto sauce. Einkorn flour is available in health food stores, specialty grocery stores, and online.
EINKORN WHEAT BUSIATE
Difficulty Rating: Moderate
Makes 1 pound of pasta or 4 servings.
3 cups Einkorn wheat flour
1/2 teaspoon salt
3 large eggs, slightly beaten
1 teaspoon olive oil
3-4 tablespoons water
Special Equipment Needed: 1 (12-inch) wooden bamboo skewer
MAKE THE PASTA DOUGH: Combine the flour and salt in a bowl.
Place the flour into a mound on a board or countertop. Make a well in the center of the mound.
Place the eggs, olive oil, and 3 tablespoons of water into the well. Beat lightly with a fork.
Slowly incorporate the surrounding flour using a circular motion. Mix in as much flour as possible.
Use your hands to gather and mix in the remaining flour. Add remaining water if necessary to get a firm yet pliable dough.
Form into a ball and knead for 6 minutes, until smooth and elastic. Wrap in plastic wrap and refrigerate 1 hour.
Alternatively, you can mix the dough in an electric mixer fitted with a dough hook. Place the ingredients in mixer bowl and beat 6 to 7 minutes, on medium speed, until smooth and elastic. Wrap in plastic wrap and refrigerate 1 hour.
SHAPE THE BUSIATE: To make the busiate, roll small pieces of dough into a 4 to 5-inch long rope, 3/8-inch in diameter.
Place the skewer at one end and gently roll the skewer wrapping the dough around it. Roll lightly once more to get a uniform thickness. Slide the busiate off and place on a clean lint-free dish towel or tablecloth. Busiate are best eaten the same day they are made.
COOK THE BUSIATE: When ready to cook, place the busiate in a pot of boiling salted water and cook for 10 to 12 minutes, until tender.