Gluten Free Orecchiette Pasta Recipes

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut broccoli rabe in quarters.
• Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
• Blanch for about 1 1/2 - 2 minutes, drain and set aside in a colander.
• Re-fill pot with water and salt for the pasta and bring back to a boil.
• Add pasta and cook according to package directions for al dente.
• In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks.
• When completely cooked through set aside in a dish or a bowl.
• Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden (don't burn).
• Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
• Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
• Add chicken broth, parmesan cheese and red pepper flakes if using.
• Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
• Remove from heat and add to a large pasta dish or divide equally between 6 pasta bowls. Serve with additional grated cheese if you desire.

HOMEMADE ORECCHIETTE PASTA

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
• Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

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.

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!