Step 1

On a clean marble or wooden work surface, pile your flour and pinch of salt into a mound.

Step 2

Make a well in the centre of the mound large enough to contain the water.

Step 3

Gently pour the warm water into the well.

Step 4

Begin stirring the water with your fork, gradually incorporating the flour from the sides of the well.

Step 5

As the mixture thickens, start using your hands with a scraper to continue incorporating the flour.

Step 6

If the dough is a little dry you can add extra warm water, 1 tablespoon at a time.

Step 7

Clean the work surface of any excess flour or dough bits. Then lightly flour your clean work surface.

Step 8

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.

Step 9

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.

Step 10

Turn the dough over, then press into the dough with your knuckles, one hand at a time.

Step 11

Continue kneading for about 10 minutes, or until the dough is smooth and springy to the touch.

Step 12

Roll the dough into a smooth ball.

Step 13

Place the dough in a small bowl and cover with a cloth or plastic wrap.

Step 14

Let the dough rest for 15-20 minutes at room temperature.

Step 15

Once you’ve rested the dough, cut it into two equal pieces.

Step 16

Work with one piece of dough at a time, keeping the rest covered to stop it drying out.

Step 17

Use a rolling pin to flatten the ball of dough into a rough pancake-like shape, then cut your flat piece of dough into thin strips using a knife.

Step 18

Using both hands, roll each piece into a long rope-like shape, then cut the rope in half.

Step 19

Put a rope of dough on the work surface with one of the ends facing you.

Step 20

Place your bamboo skewer at the top end of the dough at a 45 degree angle with both hands on either side of the dough.

Step 21

Wrap the tip of the dough around the skewer. Slowly coil it around the skewer, using the palm of your left hand (if you’re right handed) to roll the skewer back towards you.

Step 22

Once your dough looks like a complete spiral, gently slip the busiate off the skewer.

Step 23

If you’re having trouble, try twisting the skewer in the opposite direction to which you rolled it. This should help to loosen the dough.

Step 24

Put your finished busiate on a tray that you’ve covered with parchment paper and dusted with flour, then repeat the process for each piece of remaining dough.

Step 25

Bring a large pot of water to a boil. Once boiling, add a generous amount of salt.

Step 26

Add your busiate and cook for 5-7 minutes, or until al dente (taste a piece before you remove it from the water).

Step 27

Strain the pasta and mix with your chosen sauce, then tuck in. Buon appetito!