Busiate with pesto alla trapanese

Method

1. To make the busiate, place the semola flour on your work surface. Gradually add the lukewarm water a little at a time, starting to mix with your fingertips so that the flour absorbs the liquid.

2. Knead until you obtain a smooth dough. If it seems too dry, you can add a bit more water one teaspoon at a time to avoid making it too wet. If that does happen, you can always add a bit more semola flour.

3. Knead the dough vigorously by hand for 5–10 minutes. Then wrap it and let it rest for 30 minutes to an hour, at room temperature.

4. Once rested, take a small piece of dough, roll it into a thin rope, and cut it into smaller pieces.

5. Place a long wooden skewer on one end of the dough piece. Press it down lightly to hold it in place, then roll the dough around the skewer, stretching it gently as you go. For the best result, lightly dust the dough piece with semolina before wrapping it around the skewer. Repeat with the remaining dough.

6. For the pesto, bring a pan of water to the boil. Cook the tomatoes for 1–2 minutes, then remove with a slotted spoon and submerge in cold water for 1 minute. Remove the skins and set aside.

7. In the meantime, add the garlic, salt and blanched almonds to a blender and blend.

8. Add the tomatoes, fresh basil and sun-dried tomatoes (if using) and blend again.

9. Add the pecorino and extra virgin olive oil, taste and adjust for seasoning.

10. Bring a large pan of salted water to the boil. Cook the fresh busiate for roughly 2-3 minutes, or until they float.

11. Towards the end of the pasta cooking time, add a tablespoon of the starchy pasta water to the pesto.

12. Drain the pasta and combine with the pesto. Serve with extra pecorino romano.