Ingredients for - Gluten-Free Homemade Orecchiette with Rice Semolina
How to cook deliciously - Gluten-Free Homemade Orecchiette with Rice Semolina
1. Stage
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.
2. Stage
Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Stage
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.
4. Stage
Let pasta sit for 7 to 8 minutes.
5. Stage
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.
