How to Make Busiate (Sicilian Spiral Pasta)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and offers a cheesy flavor.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds provide a nut-free option while walnuts are often less expensive.

Roll a piece of dough out into an even sheet about a quarter of an inch thick.

Cut it into half-inch wide strips.

Roll each strip into a thin rope about an eighth of an inch thick.

Cut the rope into four to six inch long pieces depending on your preference.

Dust them generously with semolina.

Position one dough rope at a 45° angle on your work surface.

Place a ferretto or a thin skewer at the end closest to you, keeping it parallel to your body.

Slowly roll the ferretto away from you, pulling the tail of the dough upward to maintain the 45° angle until the strip is coiled around the ferretto.

Gently roll back and forth on the counter to even out the shape.

Carefully slide the coil off the ferretto.

Repeat with the remaining dough.

If the dough gets stuck, roll it gently to help loosen and slide the coil off more easily.

If the coil is sticking to the ferretto, coat the dough ropes with more semolina and try again.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens