Gluten-Free Homemade Orecchiette with Rice Semolina Recipe

Enjoy a delightful bowl of gluten-free homemade orecchiette pasta made with rice semolina. This recipe ensures a perfect al dente texture while being gluten-free. Serve it with your favorite sauce and enjoy a hearty meal!

Ingredients

• 1 cup rice semolina
• 1/2 cup tapioca starch
• 1/2 cup white rice flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/2 cup warm water

Directions

1. In a mixing bowl, combine the rice semolina, tapioca starch, white rice flour, xanthan gum, and salt.
2. Gradually add warm water while mixing until a dough-like consistency forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into small portions and roll each portion into a thin rope, about 1/4 inch thick.
5. Cut the ropes into 1/2-inch pieces and shape them into orecchiette by pressing each piece with your thumb.
6. Place the shaped orecchiette on a lightly floured surface and let them dry for 20-30 minutes.
7. Bring a large pot of salted water to a boil and add the orecchiette. Cook for 8-10 minutes or until they float to the top and are al dente.
8. Drain the cooked orecchiette and toss them with your favorite sauce before serving.

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