Gluten Free Homemade Orecchiette With Rice Semolina Recipes

GLUTEN-FREE HOMEMADE ORECCHIETTE WITH RICE SEMOLINA

Steps:

• Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
• Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
• Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
• Let pasta sit for 7 to 8 minutes.
• Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

FRESH SEMOLINA ORECCHIETTE

Steps:

• Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center. Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated). Transfer dough to a work surface.
• Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.
• Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.
• Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.
• Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture. Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long). Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch. Lightly toss cut pieces with some remaining flour mixture.
• Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel). Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear). Transfer to a lined tray. Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray. Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.

GLUTEN FREE ORECCHIETTE PASTA

Steps:

• Place the flours on a wooden board (or on a large cutting board) and form a hole in the center (like you were shaping a volcano crater). Add the yolk, olive oil and water in the hole little by little and start to knead. You'll finish adding all the water as the dough gets smooth. If the pasta dough is too sticky adjust by adding a bit more cassava flour; if it's too dry, adjust with water.
• Knead until the dough becomes an elastic ball, wrap it in Seran wrap so it doesn't dry out.
• Take small pieces of dough at a time and shape them into small "ears" with your thumb like you see in the video tutorial.
• When all of your gluten free orecchiette are ready, bring a large pot of water to a boil. Add plenty a pinch of Himalayan salt, and cook your orecchiette pasta for about 10 minutes.
• In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic.
• In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic.
• Strain the gluten free orecchiette pasta, toss it in the skillet over the spinach sauce, add in the mozzarella and mix well.
• Serve and pour one tsp of raw Olive Oil over each plate. Enjoy!

GLUTEN-FREE HOMEMADE ORECCHIETTE WITH RICE SEMOLINA

Steps:

• Dissolve salt in warm water in a bowl. Place semolina flour into a separate bowl and add salted water. Mix together until dough becomes a ball you can work with, adding more flour or warm water as needed; mixture should be slightly wet, barely sticking to your hands.
• Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
• Remove dough from the refrigerator and separate into 4 pieces. Use a small amount of semolina flour to dust your work table and work each piece of dough into a cylinder or snake shape. Dust your hands lightly with flour and pinch off a 1-inch piece of dough; make a dent using your thumb while rolling it away from you. Repeat with remaining dough.
• Let pasta sit for 7 to 8 minutes.
• Bring a pot of lightly salted water to a boil; place pasta into the boiling water and cook until pasta floats to the top, making sure not to stir, about 8 minutes. Scoop out cooked pasta using a slotted spoon from the water and transfer to a plate.

FRESH SEMOLINA ORECCHIETTE

Steps:

• Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
• Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
• Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.