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Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night Paperback – August 8, 2017
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From the Publisher
Busiati (also known as busiate) are a traditional hand-shaped pasta from the Sicilian town of Trapani. Like other shapes commonly found in Southern Italy, such as Fusilli Avellinisi (page 68), this one is made using a knitting needle. Busiati are usually longer than fusilli. I learned how to make busiati in the Sicilian town of San Vito Lo Capo, where a local old lady taught me the art of rolling busiati by hand. The name of this pasta comes from the word buso, which is the name of a wooden stick from a plant that grows in abundance locally. The buso is what was traditionally used to shape busiati instead of the knitting needle.
To make the pasta
1. Dust the baking sheets with durum wheat flour.
2. Break the dough into about 2-inch balls and roll them into ½-inch-thick ropes using your fingertips.
3. Cut these ropes into 5-inch-long pieces.
4. Keep the cut ropes horizontal and place the middle part of the knitting needle at a 45-degree angle on the right end of the piece of dough and press it slightly with the palm of your hand, so that the knitting needle sticks to the dough.
5. Roll the knitting needle away from you at an angle with your hands, until the dough gets fully wrapped around the needle.
6. Gently roll it back and forth with your hand to make the pasta longer and thinner.
7. Carefully slide the pasta off of the knitting needle with your hand, while preserving the shape.
8. Put the shaped pasta on the prepared baking sheets.
9. Repeat the above steps until you have no dough left.
- Knitting needle, size 0 or 1
- Knife, nonserrated
- 3 (10-by-15-inch) baking sheets
- Large pot, to cook the pasta
- Wooden spoon, to stir the pasta
- Colander, to drain the pasta
To cook the pasta
1. Set a large pot of salted water on the stove to boil (see page 40). Cook the pasta in the boiling water for 6 to 8 minutes, or until al dente. To test this, remove a piece of pasta from the pot and take a bite. It should be cooked but still slightly firm in the center.
2. When the pasta is ready, drain it through a colander and shake out the excess water.
3. Serve immediately with the sauce of your choice.
Busiati are traditionally served with Pesto alla Trapanese (page 185) or with a simple Tomato and Basil Sauce (page 182). Both sauces are a staple in the area of Trapani, where busiati were created. Treat your taste buds to a complete Sicilian experience by serving busiati with slices of fried eggplant and grated Pecorino Romano on the top.
When shaping busiati, make sure to lightly dust the ropes of dough with durum wheat flour before rolling them. If the dough sticks to the knitting needle, you will not be able to slide out the busiato without ruining its shape.
- 1 batch Know-by-Heart Durum Wheat Pasta Dough (page 16)
- Durum wheat flour, for dusting
- Sea salt, for cooking the pasta
"If you’ve ever had the desire to learn to make pasta from scratch, now is your chance. This cookbook is destined to become the only book on homemade pasta that you need, and it is sure to have you rolling pasta with the confidence and skill of an Italian grandmother in no time!"-Sarah Ozimek, founder of CuriousCuisiniere.com
“Manuela’s cookbook is a great beginner guide with clear step-by-step instructions for hand-made pastas, along with simple sauce recipes to mix and match. This is a beautiful addition to any kitchen bookshelf!”-Elena Tomasi, founder of As Easy As Apple Pie
"Manuela's book makes it so easy to make pasta at home."-Jennifer Rodda, founder of Milk and Honey
About the Author
MANUELA ZANGARA was born and brought up in Milan, Italy by Sicilian parents. Her passion for cooking runs in her family, and many of her recipes were passed down from generation to generation. Manuela is the creator of the food blog Manu’s Menu. She currently lives in Sydney, Australia with her husband and their two daughters. Learn more at ManusMenu.com.
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Top customer reviews
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Caveat: with homemade noodles (dehydrated or not) you have to use a lot more liquid than normal recipes. I made spaghetti Friday night. My cutter made basically angel hair pasta (which I like thicker spaghetti). It was ok, but my husband got heartburn from my sauce (my fault). Next night I made lasagna from the pasta we made. I couldn't find my recipe (and had to wing it). It was a flop, but not because of the pasta. I adjusted the sauce recipe (to keep hubby from having heartburn) but didn't adjust for additional liquid needed for fresh pasta (non boiled). Lasagna was too dry. Handyman and I critiqued my lasagna the next day and figured out how to change how I did it.
Based on what I've learned, my next attempts should be much better, bordering on awesome. First attempts are can be frustrating, but you learn and improve.
Regardless, this book is awesome and we will continue to use the simple steps to make perfect homemade pasta.
Most recent customer reviews
First of all, she breaks pasta dough down into two basic types: egg pasta and durum...Read more