Busiate: A Simple Introduction to the Sicilian Corkscrew Shape

Busiate comes from Trapani, on Sicily's western coast, where it's traditionally rolled around a long, thin tool called a ferretto (originally a reed, now more commonly a metal skewer or knitting needle). The corkscrew shape isn't decorative. It exists to catch the region's famous pesto trapanese, a sauce built on tomatoes, almonds, and basil.

What you need

A semolina and water dough, and a ferretto: a thin metal or wooden skewer roughly the width of a chopstick works well if you don't have the traditional tool.

The rolling technique

Roll a small piece of dough into a thin rope, thinner than a pencil. Lay the skewer along the rope at a slight angle, then roll the dough around it the way you'd roll a piece of paper around a pencil, applying gentle, even pressure. Once it's wrapped, roll the whole thing back and forth on the work surface a few times to seal the coil, then slide the skewer out.

The coil should hold its shape on its own once you remove the skewer. If it uncurls, your dough was likely too thin or too wet. A slightly firmer dough holds the spiral better.

Sauce pairings

Pesto trapanese is the traditional pairing, and for good reason: the sauce's texture settles into every twist of the coil. It's equally good with a simple olive oil, garlic, and cherry tomato sauce if you want something lighter.

This is one of the shapes worth practicing before your next hand-shaped pasta session. The coiling motion takes a few tries to feel natural, but it becomes second nature quickly.

You'll need a ferretto for this one, or our Cut & Twist Bundle if you want the cutter wheel alongside it. Our semolina pasta dough guide covers the base dough in more depth.