Preparation for the “Busiate” pasta

Place the flour on a pastry board, create a well and pour the egg whites and the water and knead them. If the dough is too stiff, add some tablespoons of water or, on the contrary, add some buckwheat flour. Form a loaf, wrap it in the film and let it rest for an hour.
To work the dough better, it is ideal to use the pasta machine. Divide the dough into small portions and pass them several times in the roller set to number 1 ( this serves to make the dough more elastic and esasily workable). Once the sheets are obtained with the roller in position 1, they must be kneaded by hand and are ready to make any pasta shape. Now, prepare the “busiate” pasta: cut the pasta sheets into stripes and starting from one end, roll each of them around a “buso” (a knitting needle) (you can also use a wooden skewer), giving the characteristic spiral shape.

Place the “busiate” on a floured worktop and let them dry some hours before cooking them.

For the pesto sauce

Make a cross incision at the bottom of the tomatoes. Blanch them in boiling water for a few minutes and then cool in iced water. Eliminate the skin and the seeds.
In a mortar, put the oil, the tomato, the cheese, the almonds and the garlic. Pound the ingredients to obtain a homogeneous mixture. Season with salt and pepper.

Cook the “busiate” pasta in plenty of salted boiling water until it rises gto the surface, drain and sauté with the pesto sauce in a pan.
Serve them decorated with toasted almond flakes and a sprig of basil.