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Gluten-Free Homemade Orecchiette with Rice Semolina
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Gluten-free orecchiette pasta made with rice semolina, versatile for any sauce or topping.
Ingredients:
  • 0.5 cup warm water, or more as needed
  • 7 ounces rice semolina, or more as needed
Instructions:
  • In a bowl, combine salt and warm water until dissolved. In a separate bowl, place semolina flour and pour in the salted water mixture. Knead until the dough forms a manageable ball, adjusting with more flour or warm water if necessary. The dough should be slightly moist and only lightly sticking to your hands.
  • Knead dough until slightly firmer. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
  • Take the dough out of the refrigerator and divide it into 4 pieces. Dust your work surface with semolina flour and shape each piece into a cylinder. Lightly coat your hands with flour, pinch off a 1-inch piece of dough, make an indentation with your thumb, and roll it away from you. Repeat with the rest of the dough.
  • Allow the pasta to rest for 7 to 8 minutes.
  • 1. Bring a pot of gently salted water to a boil. Add pasta and cook until it floats to the top, approximately 8 minutes. Carefully retrieve the pasta with a slotted spoon and transfer to a plate.

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