Place the semolina flour in a large bowl and make a well in the center.
Gradually add the warm water and salt, mixing with a fork until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Wrap the dough airtight in cling film and let it rest for 30min before shaping.
Take a small piece of dough and roll it into a thin rope, about 1/4 inchthick.
Wrap the dough around a thin rod or skewer, slightly twisting it as yougo to create a spiral shape.
Slide the formed Busiate off the rod and place it on a floured surface. Repeat with the remaining dough.
Bring a large pot of salted water to a boil.
Carefully add the Busiate and cook for about 8-10 minutes or until al dente.
Drain the pasta, reserving a cup of pasta cooking water/
Toss the cooked Busiate with your favorite sauce, ensuring each piece is well coated.
If the sauce is too thick, add a splash of pasta cooking water to loosen it.
Garnish with grated cheese, fresh herbs, or a drizzle of olive oil before serving.
