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Homemade Busiate Trapani

With step by step video recipe

by Ada Parisi
5 min read
Busiate trapanesi fatte in casa

The busiate of Trapani are, together with the MACARONI WITH FRRETTO, one of the most characteristic fresh pasta shapes of Sicily. And they are one of the symbols of Sicilian cuisine in the world, especially if seasoned with the famous PESTO ALLA TRAPANESE. The spiral curled shape makes them unique and today they are produced both at the artisanal level, and industrial, as a dry pasta format. Preparing them at home is not at all difficult, but it is necessary to understand the movement well to make the dough curl: I'll show you in this VIDEO RECIPE on my YouTube channel. Sign up if you want, it's free.

Busiate Trapani: Doses, Ingredients and tricks

The busiate, like all homemade Sicilian pasta, are based on durum wheat semolina. And you can also prepare them with Varieties of ancient grains such as Tumminia, white white, bidì, Russell or Perciasacchi. In this way you get a paste more rustic as texture and much more fragrant. The doses are always a bit’ Indeterminate, but if you use a normal durum wheat semolina usually the amount of water (I advise you to use it hot) is half the weight of flour. For example,, per 500 grams of semolina, 250 milliliters of water. You still have to learn how to “feel the dough” to understand if it is too dry (Add a few drops of water) or too wet (Add a tablespoon or two of flour). The rest of the dough is very important, which must take place at room temperature, covered with a clean cloth or wrapped in plastic wrap. In this way the gluten mesh will be formed, then he will relax and, When you work the busiate, the dough will be soft and flexible.

The name 'busiate’ could result from “Busio (Italy)”, or a knitting iron. Why in ancient times this pasta, as well as macaroni with underwire, it was made using knitting needles or thin rush rods. At home you can use common wooden skewers for rolls (not toothpicks!). You can also season the busiate with red sauces, based on SAUSAGE, SAUSAGE AND VERDURIs, or fish. Like the RAGU’ SWORDFISH AND EGGPLANT or the TUNA SAUCE ALLA EOLIANA. And now I wish you a good appetite!

Busiate trapanesi fatte in casa


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


500 grams of durum wheat semolina

250 ml mineral water (lukewarm or hot)

half a teaspoon of fine salt


The recipe of busiate trapanesi is very simple. The most complicated part is the rolling, But you can see this in detail in the VIDEO RECIPE on my YouTube channel.

First put the durum wheat semolina and salt on the work surface. Add the water little by little starting to knead with your fingertips so that the flour absorbs the liquid. I advise you to use hot water or at least lukewarm, because this favors the formation of the gluten mesh. I also suggest you use not tap water but a natural mineral (the one you drink).

Knead until you get a smooth and homogeneous dough. If it seems too dry you can add a little more water: proceed in small teaspoons, so as not to risk making it too wet. In this case, Obviously you can add a little semolina.

Knead the dough by hand vigorously for 5-10 minutes. Then wrap it in plastic wrap and let it rest for an hour at room temperature.

After this time, Proceed to create busiate. In VIDEO RECIPE See the full process: you have to get a long wooden skewer, of those with which the rolls stop. Remove a piece of dough, Make a thin cord and cut it into more or less long pieces depending on how long you want the busiate. I don't like them too long because then they are difficult to manage when you eat. I prefer a medium length.

Follow the process I show you on YouTube: Place the skewer on one end of the dough, Stop with a slight pressure and roll the dough on the skewer pulling it lightly. For a better result, Lightly pass the piece of dough in the semolina before rolling it on the skewer.

Once you have formed all the busiate you have three choices: cook them immediately, Cooking time is about 5 minutes. Freeze them by placing them in a tray and, once frozen, in a frost bag. In this way when you eat them they will be like fresh and you can cook them directly, without defrosting the dough. Or let them dry: put the busiate on a wire rack, so that they do not touch each other, and leave them for 12-24 hours in a dry and ventilated place. However, you must consume them within 4-5 days at most. And now I wish you a good appetite!

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