Estimated reading time: 1 minutes
Busiate – Sicilian Noodles
hard wheat floursee resources
wooden skewer or knitting needle
Beat eggs and salt in a bowl.
On a large working surface, put flour in a mound and make a volcano hole in it.
Put 1/4 cup of the beaten egg mixture in the hole in the center of the mound.
Little by little, gather flour from the sides and mix into the egg mixture. Eventually, it will become a dough ball. Continue to add the beaten egg to the center as you continue to knead the dough ball.
Knead the dough ball until you have used all of the flour. Add water if too dry, add flour if too wet.
Cover with a towel and let rest for one hour.
Like I did, you can use a fettucini setting on a pasta machine to cut the noodles. Or you can cut the dough into chunks about the size of a fist and roll out each chunk into thin noodles. (Or use the technique in the video above to roll out the dough into thin strips- just be sure to flour the dough really well before rolling or the pieces stick together.)
Cut the noodles into 12-inch pieces, or longer if you want longer noodles, or shorter if you want shorter noodles.
At an angle, press the end of the skewer/needle into one noodle and then vigorously roll the skewer/needle to form the noodle around the skewer/needle. (I found it easier to twist the skewer while holding the noodle. My niece liked doing the opposite.)
Remove the pasta and repeat with the other noodle pieces.
Let the noodles dry for 30 minutes before boiling (boiling should only take 2-3 minutes).