FROM THE BOOK: Busiati (also known as busiate) are a traditional hand-shaped pasta from the Sicilian town of Trapani. Like other shapes commonly found in Southern Italy, such as Fusilli Avellinisi (page 68), this one is made using a knitting needle. Busiati are usually longer than fusilli. I learned how to make busiati in the Sicilian town of San Vito Lo Capo, where a local old lady taught me the art of rolling busiati by hand. The name of this pasta comes from the word buso, which is the name of a wooden stick from a plant that grows in abundance locally. The buso is what was traditionally used to shape busiati instead of the knitting needle. To make the pasta 1. Dust the baking sheets with durum wheat flour. 2. Break the dough into about 2-inch balls and roll them into ½-inch-thick ropes using your fingertips. 3. Cut these ropes into 5-inch-long pieces. 4. Keep the cut ropes horizontal and place the middle part of the knitting needle at a 45-degree angle on the right end of the piece of dough and press it slightly with the palm of your hand, so that the knitting needle sticks to the dough. 5. Roll the knitting needle away from you at an angle with your hands, until the dough gets fully wrapped around the needle. 6. Gently roll it back and forth with your hand to make the pasta longer and thinner. 7. Carefully slide the pasta off of the knitting needle with your hand, while preserving the shape. 8. Put the shaped pasta on the prepared baking sheets. 9. Repeat the above steps until you have no dough left. Equipment Knitting needle, size 0 or 1 Knife, nonserrated 3 (10-by-15-inch) baking sheets Large pot, to cook the pasta Wooden spoon, to stir the pasta Colander, to drain the pasta To cook the pasta 1. Set a large pot of salted water on the stove to boil (see page 40). Cook the pasta in the boiling water for 6 to 8 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite. It should be cooked but still slightly firm in the center. 2. When the pasta is ready, drain it through a colander and shake out the excess water. 3. Serve immediately with the sauce of your choice. Serving Suggestion Busiati are traditionally served with Pesto alla Trapanese (page 185) or with a simple Tomato and Basil Sauce (page 182). Both sauces are a staple in the area of Trapani, where busiati were created. Treat your taste buds to a complete Sicilian experience by serving busiati with slices of fried eggplant and grated Pecorino Romano on the top. Tip When shaping busiati, make sure to lightly dust the ropes of dough with durum wheat flour before rolling them. If the dough sticks to the knitting needle, you will not be able to slide out the busiato without ruining its shape. Ingredients 1 batch Know-by-Heart Durum Wheat Pasta Dough (page 16) Durum wheat flour, for dusting Sea salt, for cooking the pasta
✔ Author(s): Manuela Zangara
✔ Title: Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
✔ Rating : 4.7 out of 5 base on (1581 reviews)
✔ ISBN-10: 1623159180
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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