Busiate is a special Sicilian pasta formed by twisting small pieces of dough, made from durum semolina and water, around a wooden skewer to create a spiral shape that looks like a telephone cord! A special tool called a ferro, a thin rod is used to form the shape. There are stories about the origin of the name busiate. Some say it comes from buso, a thin iron knitting needle used to work wool and cotton in Trapani, in the western part of the island. The sauce for busiate is made with almonds, a major product of the island, and basil, garlic, tomatoes and olive oil. Traditionally made in a mortar and pestle, the sauce has the consistency of a thick pesto.
- Makes about 3/4 pound dough
- 2 cups durum semolina flour
- 1/4 teaspoon salt
- Warm water as needed (about 1/2 cup )
- 1/2 cup raw almonds
- 10 tolarge cherry tomatoes, skinned and coarsely chopped
- 3 cloves garlic, peeled
- 8 basilleaves, torn into small pieces
- Few grains coarse salt
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup grated Pecorino Romano
- Dump the flour on a work surface and sprinkle with the salt. Mix and form a well. Add the water a little at a time and combine until a soft dough forms, that is not sticky. Knead until smooth. Let dough rest covered for 30 minutes.
- Pinch off large grape size pieces of dough and roll each piece under the palms of your hands into a thin rope shape, about 8 inches long. Place a well floured wooden skewer, about 12 inches long diagonally at one end of the dough and loosely roll the dough around it, forming a spiral shape; slide the dough off the form and place the busiate on kitchen towels as they are made. Repeat with remaining dough.
- Grind the almonds in a food processor or spice grinder until they are coarse crumbs. Transfer them to a small non-stick sauté pan and toast them until they are fragrant and have taken on a little color. Transfer to a bowl. Set aside.
- Place the tomatoes in boiling water for a few minutes until the skin blisters; cool, peel, remove the seeds and break them up. Set aside. Or make a slit in each one and microwave them on high heat for 1 to 2 minutes until skins are cracked. Cool, peel, chop and set aside.
- Add the garlic and almonds to the mortar and crush. Add the basil and grind the mixture. Add salt.
- Add the tomatoes and drizzle in olive oil until a thick sauce is obtained. Season with salt and pepper.
- Cook the busiate, drain and mix with sauce; sprinkle with grated pecorino Romano cheese.
This recipe was featured on Season 28 - Episode 2808.