Busiate

Busiate is a traditional Sicilian pasta, known for its curly, spiral shape, perfect for soaking up sauces. Originating from Trapani, it is typically paired with rich pesto alla trapanese—a Sicilian pesto made from almonds, tomatoes, garlic, and basil. Busiate is usually handmade, creating a rustic and satisfying texture that sets it apart from store-bought pasta. The process of making busiate is an authentic experience that brings you closer to Sicilian roots, allowing you to appreciate the simplicity and beauty of Italian cooking.

While traditionally served with Trapanese pesto, busiate pairs equally well with other sauces such as ragù, seafood, or a light tomato sauce with fresh basil and olive oil. Whether you’re cooking for a special occasion or a weeknight meal, this pasta will impress with its rich texture and versatility.

Ingredient Notes and Substitutions

• Semolina Flour: Traditional busiate uses semolina flour, which gives the pasta its signature firmness. You can substitute with all-purpose flour, but semolina is best for that authentic bite.
• Water: The only other ingredient in the pasta dough! Make sure to use lukewarm water to achieve a smooth dough.
• Pesto alla Trapanese: This classic Sicilian pesto uses almonds instead of pine nuts. Feel free to swap in walnuts or hazelnuts if almonds aren’t available.
• Extra Virgin Olive Oil: A high-quality olive oil enhances the flavor of the sauce. Substitute with avocado oil if needed.
• Tomatoes: Fresh tomatoes are ideal for the pesto, but you can use canned tomatoes if fresh ones aren’t available.
• Basil: Adds fragrance and a burst of flavor to the dish. Substitute with parsley or cilantro if you don’t have basil.

Step-by-Step Directions

• Make the Dough: In a large bowl, mix the semolina flour with water to form a dough. Knead the dough for 10 minutes until it becomes smooth and elastic. Rest for 30 minutes.
• Shape the Pasta: After resting, cut the dough into small pieces. Roll each piece into a long thin strip and twist it around a skewer or thin rod to form the spirals. Remove from the rod and set aside.
• Cook the Pasta: Bring a large pot of salted water to a boil. Add the busiate and cook for 8-10 minutes or until al dente. Drain and set aside.
• Prepare the Pesto: In a food processor, blend together tomatoes, almonds, garlic, basil, and olive oil until smooth. Season with salt and pepper to taste.
• Combine Pasta and Sauce: In a large pan, toss the cooked busiate with the fresh pesto. Stir over low heat until everything is well coated and warmed through.
• Serve: Plate the busiate, drizzle with more olive oil, and sprinkle with freshly grated cheese, such as pecorino or parmesan. Enjoy with a glass of Sicilian wine!

Pro Tips

• If you can’t find busiate pasta, you can use fusilli or trofie as substitutes.
• To add a bit of crunch, toast the almonds before blending them into the pesto.
• Make sure to reserve a little pasta water to adjust the consistency of the sauce.