Busiate, from Sicily, is a corkscrew shaped pasta. The other night I put together a batch using Tumminia flour, adapted by making my own Grano Arso (Burned wheat), a speciality of Puglia. Following southern Italian tradition, I used only water, no eggs. The corkscrew hand rolling is not difficult, though a nice arcobaleno pasta extruder would be more efficient.

Served with Trapanese pesto, or more typically a ragu, for my topping I started with Farmers Market tomatoes and corn. And to accent the dough’s cinnamon-like flavor, I added a touch of ancho harissa. Mangia!