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.

GLUTEN-FREE FLOUR

Steps:

• Mix all the gluten-free flours and starches in a large zipper storage bag or a bowl.
• Store flour blend in an airtight container.
• Shake the container before using in case any gluten-free flours have settled.

HOMEMADE GLUTEN FREE PASTA (GLUTEN & DAIRY FREE)

Steps:

• In a bowl, mix together the gluten free flour and xanthan gum until evenly distributed.
• Make a well in the middle of the flour + xanthan mixture and crack in the eggs. Scramble the eggs slightly and start mixing in the flour + xanthan mixture. Eventually, you will end up with a slightly sticky pasta dough.If the dough doesn't come together in a ball and feels crumbly or dry (this can happen if you use a different gluten free flour blend from the one recommended in the recipe), you can add another egg at this point. If, on the other hand, the dough feels too wet or soft, you can add a small amount of additional flour.
• Turn the pasta dough onto a generously floured surface and knead it for 2 - 3 minutes, until you get a smooth ball of pasta dough.Because this is a gluten free pasta dough, there's no gluten to stretch and "activate", but kneading ensures a smooth dough with no flour clumps.
• Cut the dough into four evenly sized pieces. Wrap the three pieces of dough you won't use immediately in cling film so that they don't dry out.
• Flatten one piece of gluten free pasta dough and flour it generously on both sides. Pass the flattened piece through the pasta machine, starting on the widest setting. You will stay on this setting for a few minutes, so get comfy. (See also Note 2)Different pasta machines can have different widest settings, so that the "widest" setting can produce pasta sheets of different thicknesses. In my case, the widest setting gives pasta sheets about 2 mm thick, which is actually quite thin compared to some other machines.
• Fold the rolled-out pasta dough like a book or letter (into thirds, see step-by-step pictures in text) and dust the outsides with flour. Turn the piece by 90 degrees (so that the smooth edges are left-right, not top-bottom) and feed it again through the machine. Repeat this process until you get a smooth, velvety gluten free pasta sheet. (See also Note 2)I repeated the folding + rolling steps 5 times before I got a perfectly smooth pasta sheet.
• Generously dust the pasta sheet with gluten free flour and feed it through the next narrower setting on the pasta machine. (Note that there's no more folding!) Keep reducing the settings until you get to a sheet about 1 mm thick.For me, that was just one setting down from the widest one, but it might be different on your pasta machine.
• Using a knife or the cutting setting on your pasta machine, cut the gluten free pasta sheet into tagliatelle (about 1/3 inch / 1 cm wide).
• Toss the cut pasta in some more flour and shape it into a nest.
• To dry the gluten free pasta, place it on a cooling/drying rack near a source of heat (radiator or fireplace in winter, kitchen counter in summer) and leave it to dry at least overnight.
• The next day, check the pasta for dryness - if it still feels damp, leave it for an extra few hours or a day.
• For the first few days after making it, keep the dried gluten free pasta in an opened container. The pasta may still be a bit damp on the inside and closing the container may lead to mould formation.
• After that, keep the dried pasta in a closed container in a dry place. It should keep for at least 2 - 3 weeks.
• To cook the fresh (not dried) gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 4 - 8 minutes, depending on how well-cooked you like it.
• To cook the dried gluten free pasta, place it in boiling water, seasoned with a pinch of salt, for 6 - 10 minutes, depending on how well-cooked you like it.

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!

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.

FRESH GLUTEN-FREE PASTA

Steps:

• In large bowl, whisk together brown rice flour, tapioca starch, and xanthan gum. Add eggs. Switch to a wooden spoon and stir until a dough forms. Generously dust your counter with brown rice flour. Turn dough out onto counter and knead a few times until fairly smooth.
• Divide dough into four equal pieces and work with 1 piece at a time, keeping the rest covered. Press the dough to flatten it slightly. Using a pasta machine set at the widest setting, run the dough through 2 times. Continue rolling dough through successively narrower settings until you reach the second-to-last setting.
• Cut dough sheet in half horizontally and pass each through the fettuccine cutter. (The spaghetti setting is too thin for this gluten-free pasta.) Dust pasta with brown rice flour and place on a rimmed baking sheet. Repeat with remaining dough pieces.
• Bring a pot of salted water to a boil. Cook half the batch of pasta until tender, about 5 minutes. Toss with sauce. Repeat with remaining pasta. Serve immediately.

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.