• Follow the instructions for my semolina pasta dough and allow the dough to rest for at least 30 minutes.

Shaping the busiate

• Divide the dough into several pieces. Working with one at a time (keeping the other pieces covered while you do), use a rolling pin to flatten the piece of dough to a pancake roughly ½ inch thick.
• Cut the pancake into thin strips and using your hands, roll each one out to a noodle about ½ cm in thickness. Cut each noodle into 3 inch pieces.
• Place one piece vertically in front of you, then using a ferretto place it diagonally at the top of the small noodle, and roll it back towards yourself, allowing the dough to form a spiral. Gently slide the busiate off the rod.
• Continue until you’ve used all the dough, placing the busiate pieces on a tray dusted with fine semolina.

Cherry tomato sauce

• Add the butter, oil and eschallot to a cold pan and cook gently for a few minutes, until the butter has melted and the eschallots begin to soften.
• Add the garlic – cooking for a couple of minutes until fragrant – then add the cherry tomatoes to the pan.
• Keeping the heat low, continue to cook for 20 minutes until the tomatoes have started to break down – use the back of a spoon to help break them up.
• Check for seasoning – add salt and cracked pepper to taste and a teaspoon of sugar if the tomatoes are too tart. Reduce to a very low simmer while you bring a pot of well salted water to boil, stirring occasionally.
• Cook the busiate for approx 3-4 minutes or according to packet instructions, drain and add directly to the sugo along with a ¼ cup of the pasta’s cooking water.
• Serve topped with a dollop of burrata, fresh basil and a dusting of Parmigiano Reggiano.