Busiate pasta, with its elegant spiral shape, is a delight to both make and savor. This recipe combines al dente perfection with a rich, velvety sauce that clings beautifully to every twist.
In just 55 minutes, you’ll create a dish that feels indulgent yet approachable, perfect for a cozy dinner or impressing guests. The textures are a symphony—firm pasta, tender ingredients, and a sauce that’s both smooth and robust.
Each bite bursts with layered flavors, from the bright acidity of tomatoes to the earthy depth of herbs. The quick 10-minute cook time ensures the pasta retains its springy bite, while the sauce simmers to a luscious consistency. It’s a meal that’s as satisfying to prepare as it is to enjoy, promising a taste of Sicily in every forkful.
Ingredients for Busiate Pasta
- 1 recipe 2-Ingredient Semolina Pasta Dough (see linked recipe for details)
- Semolina flour (for dusting the baking tray)
- Wooden skewer (for shaping the pasta)
- Salt (for boiling the pasta)
Step-by-Step Instructions
- Prepare the dough: Divide your Semolina Pasta Dough into eighths. Work with one portion at a time, keeping the rest covered to prevent drying.
- Shape the dough: On a clean, un-floured surface, roll the dough into a thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
- Twist the pasta: Take one piece of dough and twist it around a wooden skewer. Roll the skewer gently to flatten the coil.
- Remove and dry: Carefully slip the dough off the skewer and place it on a baking tray dusted with semolina. Repeat with the remaining dough.
- Dry the pasta: Let the shaped pasta dry in a single layer on the tray for several hours. Once fully dry, store in an airtight container at room temperature for up to 8 weeks.
- Cook the pasta: Bring a pot of salted water to a rolling boil. Add the pasta and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
Busiate pasta’s twisted shape is perfect for holding onto rich sauces. Try it with a classic pesto alla Trapanese (Sicilian tomato and almond pesto) or a creamy pistachio sauce for a nutty twist. For a simpler option, toss it with olive oil, garlic, chili flakes, and fresh herbs. Don’t forget to top with grated Parmesan or Pecorino Romano for extra flavor!
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the dough in advance and store it in the fridge for up to 2 days. You can also shape the pasta ahead and let it dry overnight, so it’s ready to cook the next day. For even faster prep, use a pasta machine to roll the dough into ropes before twisting it around the skewer.
Storage and Reheating Made Easy
Once dried, store your busiate pasta in an airtight container at room temperature for up to 8 weeks. To reheat, simply drop it into boiling water for a minute or two if it’s already cooked, or cook it fresh from the container. Avoid overcooking to keep the texture perfect!
Equipment Guidance for Perfect Busiate
You’ll need a wooden skewer or a thin dowel to shape the pasta. If you don’t have one, a clean knitting needle or even a chopstick can work in a pinch. A baking tray dusted with semolina is essential for drying the pasta without sticking. For rolling, a smooth, un-floured surface is key to achieving the right texture.
Common Questions Answered
Can I freeze busiate pasta? Yes! Freeze the shaped pasta in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding an extra minute or two to the cooking time. What if my dough dries out? Lightly dampen your hands and knead the dough to restore moisture before shaping.
Busiate Pasta Recipe
Equipment
- wooden skewer
Ingredients
2-Ingredient Semolina Pasta Recipe
- Semolina Pasta Dough
Instructions
- Divide your Semolina Pasta Dough into eighths and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a very thin rope about ¼ inch (6 mm) thick. Cut the rope into 3-inch (9 cm) pieces.
- Working with one piece of dough at a time, twist the dough around a wooden skewer, and then roll the skewer to flatten the coil.
- Gently slip the dough off the skewer and transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.