Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta
Shape
Busiate
How it's done
Pasta
Pour the pasta flour and water into a bowl, mix, knead for approx. 5 mins. to form a smooth dough. Leave the dough to rest for approx. 30 mins. underneath a bowl rinsed in hot water.
Shape
Divide the dough into eighths. Cover and set aside 7 portions. Shape 1 portion into rolls approx. 5 mm thick. Cut the rolls into pieces approx. 10 cm long. Wrap 1 piece of dough around the wooden skewer, gently roll over the work surface. Place the busiate on a floured tea towel. Repeat these steps with the remainder of the dough.
Heat the oil in a small frying pan. Pat the capers dry, add to the pan, fry until crispy. Remove and set aside. Place the tomatoes in the same pan, fry briefly.
Busiate
Cook the busiate in boiling salted water until al dente, drain, mix with the pesto, cherry tomatoes and basil, season. Top with the almonds and reserved capers.
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