Busiate testo za makarone (Busiate pasta dough)

Sastojci: 2 ½ šolje brasna za makarone - semolina (psenicno zutog brasno za makarone), 240 - 300 ml vode, 1 kašičica soli.

Priprema:

1. Stavite griz i so u činiju.

2. Stavite 300 ml vode do prokljuca.

3. Napravite udubljenje u sredini griz brasna i sipajte 240 ml ključale vode.

4. Drvenom kašikom pomešajte griz brasno sa vodom.

5. Rukama sakupite mrvičaste komadiće i oblikujte ih u testo. 

Testo će biti veoma mrvičasto i zrnasto.

6. Prebacite na sto i mesite dok se ne formira glatko testo, oko 5 minuta.

Testo ne sme biti ni lepljivo ni previše suvo. Ako je previše suvo, dodajte kašiku po kasiku preostale vode, po potrebi.

7. Umotajte u plastičnu foliju i ostavite 1 sat.

8. Podelite testo na 8 delova. Dok radite sa jednim delom, ostale umotajte u foliju.

9. Svaki deo testa razvaljajte u dugačak konopac debljine oko ½ cm.

10. Isecite na delove dužine 10 do 15 cm (4 - 6 inča).

11. Postavite traku testa uspravno okrenutu prema vama. Postavite stapic za ražnjić na kraj testa pod uglom od 45 stepeni okrenut nadole. Omotajte vrh testa oko ražnjića. Povlacite ražnjić prema sebi, uvijajući testo oko njega.

12. Stavite testeninu busiate na pleh prekriven papirom za pečenje i posut brašnom.

Ponovite postupak sa preostalim testom.

13. U veliku šerpu stavite vodu I so I pustite da proključa. Kuvajte busiate makarone dok ne bude al dente, oko 5-7 minuta.

Ovo može da varira u zavisnosti od debljine vašeg testa.

Napomene:

Ako su vam konopci testa širi, to će rezultirati debljom testeninom koja će se duže kuvati i imaćete žvakastu teksturu.

Stavite tacne sa testeninom u jednom sloju u zamrzivač. Kada se potpuno zamrznu, prebacite ih u kesu za zamrzavanje i čuvajte do 3 meseca.

Ingredients: 2 ½ cups semolina flour, 240 - 300 ml water, 1 teaspoon salt.

Preparation:

1. Place semolina flour and salt in a bowl.

2. Bring 300 ml of water to a boil. 

3. Make a well in the center of the semolina and pour in 240 ml of boiled water.

4. With a wooden spoon combine the semolina flour with the water.

5. With your hands gather the crumbly bits to shape into a dough. The dough will be very crumbly and grainy.

6. Transfer to a table and knead until a smooth dough is formed, about 5 minutes. 

The dough must be neither sticky nor too dry. If it is too dry, add a spoonful of the remaining water at a time, as needed. 

7. Wrap in plastic wrap and leave for 1 hour.

8. Divide the dough into 8 pieces. While working with one piece, cover others in foil.

9. Roll each piece of dough into a long rope of about ½ cm thick. 

10. Cut into 10 to 15 cm (4 - 6 inch) pieces.

11. Place the strip of dough in a vertical position facing you. Place a skewer at the end of the dough at a 45 degree angle facing downward. Wrap the tip of the dough around the skewer. Roll the skewer toward you, coiling the dough around it as you roll.

12. Place the busiate pasta on a baking paper covered tray dusted with flour. 

Repeat with the remaining dough.

13. Bring a large pot of salted water to a boil. Cook the busiate until al dente, about 5-7 minutes. 

This may vary according to the thickness of your dough.

Notes:

If your ropes of dough are wider, this will result in a thicker pasta which will take longer to boil and you will have a chewy texture 

Place the filled trays with busiate pasta in a single layer in the freezer. Once they are completely frozen, transfer to a freezer bag and store for up to 3 months.