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Fernanda Baggio's Spanish Paprika Busiate with Nduja & Burrata

Fernanda Baggio's Spanish Paprika Busiate with Nduja & Burrata

If you are a fan of pasta (who isn’t?!), you are going to love the  old-school telephone cord pasta you can make at home called “busiate.” While the shape itself is a fun way to enjoy this handmade pasta, the Spicewalla Spanish Paprika that gives it a bright orange glow is what makes it extra special. 

Recipe by Fernanda Baggio 

To read more about Fernanda and her inspiration behind this recipe, click here

Ingredients

Busiate dough recipe: 

225g durum semolina flour
10g Spicewalla Spanish paprika
100ml warm water
20g tomato paste 

Njuda tomato sauce: 

4 tbsp Nduja
2 cups tomato puree
4 tbsp fresh cream
1 shallot fine chopped
1 garlic clove fine chopped
1 tsp Spicewalla Smoked paprika
1 tsp Spicewalla crushed red pepper
Olive oil
Parmesan cheese
Salt
Black pepper 

To finish: 

Fresh burrata, Basil leaves, ground black pepper, sea salt flake and olive oil. 

Preparation

Making the pasta dough:

1. Put the semolina flour in a large bowl and set aside. In another container combine the tomato paste, Spanish Paprika and warm water. Mix everything until its incorporated.

2. Make a well in the center of the flour and pour in the mixture. You can use a bowl to mix the dough and then transfer it to the counter to make less of a mess. Begin stirring the water, gradually incorporating the semolina flour until a ball of dough is formed. At this point, the dough will be warm but easily handled.

3. Transfer the dough to your counter and knead, about 5-6 minutes. Cover with plastic wrap and let it rest for 1 hour.

4. Cut the dough into 8-10 pieces and roll each into a long, thin rope, about half centimeter. Cut the rope into 10 centimeter pieces. You can sprinkle a little semolina on the pieces before rolling so they don't stick.

5. Place a wooden skewer at a 45-degree angle at one end of the skewer and roll up, so that the dough wraps around the skewer to form a long spiral. Roll back and forth once on the bench surface. To remove the Busiate just gently turn the skewer. Place finished busiate on a parchment-lined baking sheet that is sprinkled with a bit of semolina flour. 

6. Next, it’s time to make the sauce. Over medium high heat in a sauté pan, add a drizzle of olive oil, and your finely chopped garlic and shallots. Stir and when it starts to brown lightly, add the njuda. Use the back of the spoon to break it up into small pieces and cook it for 2 minutes. 

7. Once cooked, add the tomato puree, smoked paprika, crushed red pepper, black pepper and salt to taste. Cook for about 10min over low heat.

8. After cooked, turn of the heat and add the cream. 

Finishing your pasta: 

9. Bring a large pot of water to a boil, add a generous amount of salt. Add the busiate and cook for 5-7 minutes, or until al dente. 

10. Strain the pasta and mix it with the sauce in the sauté pan. If the sauce is too thick, just add a bit of your pasta cooking water and simmer.

11. Turn off the heat, add the parmesan cheese, however much you like. I'm a big fan so I always add a lot (Parmesan is never too much). 

12. Place the pasta on a plate, add a piece of burrata, basil and finish with ground black pepper, flake sea salt and a drizzle of olive. 

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