How to make busiate

Roberta D’Elia, head pasta chef at Pasta Evangelists, shows how to make busiate: a delightful, spiralled spaghetti-like pasta shape, originally from the seaside city of Trapani in Western Sicily. This video will take you through making pasta bianca, or egg-free dough which is tradition for this recipe, followed by detailed instructions and tips on how to attain the perfect corkscrew shape for your busiate. Ingredients • 200g semolina flour or durum wheat flour • 100ml warm water • Pinch of salt Check out our blog for more gnocchi tips: https://pastaevangelists.com/blogs/bl... Join the Pasta Evangelists community on... Instagram:   / pastaevangelists   Facebook:   / pastaevangelists   TikTok:   / pastaevangelists   Pinterest: https://pinterest.co.uk/pastaevangelists Twitter:   / pastaevangelist