1 Process flour and 200ml
water in a food processor until a
dough forms. If necessary add
a couple of teaspoons extra
water to bring it together. Knead
on a lightly floured surface to
a smooth ball (2-3 minutes),
then wrap in plastic wrap and
leave to rest for 30-40 minutes.
Roll pieces of dough about the
size of a large pea to a thin
rope, dusting with flour to
prevent sticking, then twirl
around a small craft rod or
chopstick (a knitting needle is
traditional) to form a corkscrew
shape. Slide off and set aside
on a lightly floured tray to dry
(at least 3 hours or overnight).
2 To make pangrattato,
preheat oven to 200°C. Toss
breadcrumbs, oil, garlic and
parsley in a bowl and season.Spread on an oven tray and
bake until golden brown and
crisp (10-15 minutes).
3 For crab and ginger sauce,
heat oil in a large saucepan
over low-medium heat. Add
ginger, garlic and chilli and
sauté until fragrant and
softened (5-6 minutes). Stir in
crab and warm through, then
season to taste.
4 Cook pasta in a large
saucepan of boiling salted water
until al dente (2-4 minutes).
Drain well, reserving 60ml pasta
water, then add busiate to crab
sauce with extra parsley and
toss gently to combine, adding
a little pasta water if needed
to coat well. Serve scattered
with pangrattato.
Wine suggestion Crisp, fragrant
traminer. ➤These little twists are best
made the day before you serve
them – they hold their shape
better when they’ve dried out.
As for the sauce, we’ve kept
it simple with a flavoured
oil, crab and a sprinkling of
toasted breadcrumbs for
the perfect textural contrast.
400 gm (2⅔ cups) “00” flour
100 gm day-old crustless
sourdough bread,
processed to fine
breadcrumbs
60 ml (¼ cup) olive oil
1 garlic clove, crushed
1 tbsp finely chopped flat-leaf
parsley, plus extra to serve
CRAB AND GINGER SAUCE
125 ml (½ cup) mild-flavoured
extra-virgin olive oil
20 gm peeled ginger, cut into
julienne
4 small garlic cloves, very
finely chopped
2-4 red birdseye chillies, or to
taste, seeds removed
(optional), finely chopped
400 gm cooked spanner crab
meat, drainedBusiate with crab, ginger,
and pangrattato
SERVES 4 // PREP TIME 30 MINS // COOK 25 MINS (PLUS RESTING)