Homemade pasta buziate with pesto alla trapanese
8 servings
90 minutes
Homemade buziate pasta with pesto alla trapanese is a true masterpiece of Mediterranean cuisine filled with the aromas of Sicily. Buziate is a traditional spiral-shaped pasta that holds rich sauce perfectly. Pesto alla trapanese is a unique take on classic pesto, combining the freshness of cherry tomatoes, the sharpness of roasted almonds, the brightness of basil, and the richness of parmesan. The light spiciness of capers, anchovies, and garlic makes the flavor rich and harmonious. The pasta dough requires careful kneading for perfect texture. This dish brings warmth and comfort of Italian gastronomy; it is enjoyed with a glass of white wine. Perfect for a special dinner where simplicity of ingredients meets sophistication of taste.
1
Blend tomatoes in a food processor into a puree, strain the juice through a sieve. Return to the processor, add basil, parmesan, five tablespoons of oil, raisins, capers, chili, anchovies, minced garlic, and almonds. Blend into a paste, add salt and pepper, and refrigerate.
- Cherry tomatoes: 600 g
- Basil: 50 g
- Grated Parmesan cheese: 90 g
- Extra virgin olive oil: 120 ml
- Golden raisins: 2 tablespoons
- Capers: 2 tablespoons
- Chili flakes: pinch
- Canned anchovy fillets: 3 pieces
- Garlic: 2 cloves
- Roasted almonds: 150 g
- Salt: to taste
- Ground black pepper: to taste
2
Mix flour with a teaspoon of salt, remaining butter, eggs, yolk (separated from the white), and two tablespoons of water. Knead the dough for eight minutes, wrap in film and leave for an hour.
- Wheat flour: 3 glasss
- Salt: to taste
- Extra virgin olive oil: 120 ml
- Chicken egg: 3 pieces
- Egg yolk: 1 piece
3
Divide into six equal parts, roll each into a sausage 3 mm thick. Cut into pieces 5 cm long. Wrap each piece around a wooden skewer in a spiral and remove from the skewer.
4
Cook the pasta for eight minutes. Drain it, then mix with pesto in a large bowl and serve on plates.
- Wheat flour: 3 glasss
- Extra virgin olive oil: 120 ml
