Homemade Busiate Pasta with Trapani-Style Pesto

Ingredients

• Marinated cherries 20 oz
• Chopped almonds 5 oz
• Basil 0 oz
• Grated Pecorino Pepato Cheese 5 oz
• Olive Oil 5 fl oz
• Light Raisins, Seedless 2 spoons
• Capers 2 spoons
• Chili Flakes a pinch
• Anchovy fillet 3 pieces
• Garlic 2 cloves
• Wheat Flour 3 glasses
• Chicken Egg 3 pieces
• Whole egg 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Blend the tomatoes in a food processor until smooth, then strain through a sieve to remove the juice. Return the mixture to the food processor, add basil, Parmesan, five tablespoons of oil, raisins, capers, chili, anchovies, minced garlic, and almonds. Process into a paste, then season with salt and pepper, and refrigerate.

Step 2

Combine the flour with a teaspoon of salt, the remaining butter, the eggs, the yolk (separated from the whites), and two tablespoons of water. Knead the dough for eight minutes, wrap it in plastic wrap, and let it rest for an hour.

Step 3

Divide into six equal parts, roll each into a sausage shape about 3 mm thick. Cut into pieces 5 cm long. Take each piece in turn and wrap it around a wooden skewer to form a spiral, then remove it from the skewer.

Step 4

Cook the pasta for eight minutes. Drain in a colander, then mix with pesto in a large bowl and serve on plates.