Sort ingredients
eduardo
QR Code
Listen
Pdf
Prepare Dough
Mix 450 ml water with 450 g semolina.
Knead 10 minutes until smooth.
Rest dough in a bag for 30 minutes.
Shape Busiate
Roll out dough, cut into strips, shape into 3-4 mm thick strands.
Dust strands with semolina, cut into shorter lengths.
Roll each strand around a skewer to form busiate.
Dry busiate on a dusted tray for at least 2 hours or overnight.
Make Pesto Trapanese
Roast almonds at 180°C for 10 minutes until golden. Cool.
Blend almonds, then add garlic, cherry tomatoes, sundried tomatoes, and basil.
Blend to a chunky consistency. Mix in pepper and pecorino. Season with salt.
Stir in olive oil.
Cook and Serve
Boil salted water. Cook busiate 3-8 minutes.
Add pesto to a warmed pan. Add cooked pasta and cooking water.
Toss to combine, adding more water or pesto for a creamy consistency.
Serve with additional pesto.