1. On a work surface, or in a large mixing bowl, place the flour and a pinch of salt.
2. Gradually add water to the flour, a little at a time, and begin to mix with your fingers or a fork. The goal is to form a dough that holds together without being too sticky or too dry.
3. Turn the dough out onto a clean work surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too dry, add a bit more water; if it’s too sticky, add a touch of flour.
4. Once the dough is properly kneaded, shape it into a ball and cover it with a clean kitchen towel. Let it rest for about 20-30 minutes to relax the gluten.

Shaping the Busiate:

1. After resting, take a portion of the dough and roll it into a long bamboo skewer about 1/4 to 1/2 inch in diameter.
2. Hold one end of the bamboo skewer between your hands and start twisting it gently while simultaneously rolling it on the work surface. This motion creates the spiral shape of busiate pasta. The dough will naturally wrap around itself as you twist and roll.
3. Repeat the process with the remaining dough, creating as many busiate as desired.

We hope that the combination of the handcrafted pasta and a flavorful sauce will transport you to the heart of Sicily with each bite.