Ingredients and Weight:
- 1 cup (110g) fine rice semolina
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup (160g) semolina flour for dusting
Preparation Time:
15 minutes
Cooking Time:
6-8 minutes per batch
Difficulty Level:
2 (moderate)
Preparation Method Steps:
- In a large bowl, whisk together the rice semolina, eggs, and salt.
- Gradually add the semolina flour and knead until a smooth and elastic dough forms.
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into 8 equal pieces and roll out each piece into a thin strip.
- Use a knife or pasta cutter to create small, ear-shaped pieces of orecchiette.
- Dust the orecchiette with semolina flour to prevent sticking.
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 6-8 minutes.
- Drain the orecchiette and serve with your favorite sauce.
Nutritional Information:
- Calories: 175 per serving (1/2 cup cooked orecchiette)
- Carbohydrates: 35g
- Protein: 5g
- Fat: 2g
- Fiber: 2g
Dish Characteristics:
- Ear-shaped pasta with a slightly chewy texture
- Versatile and can be paired with a variety of sauces
- Suitable for gluten-free diets
- Made with natural and wholesome ingredients
User Comments:
- "These orecchiette are a delicious and healthy alternative to traditional pasta."
- "The nutty flavor of the rice semolina adds a unique touch."
- "Easy to make and perfetto for any occasion."
- "I love that I can enjoy this authentic Italian dish without worrying about gluten."
- "A crowd-pleaser that's both flavorful and satisfying."
Special Precautions and Tips:
- Make sure the dough is thoroughly kneaded to develop the gluten-like structure.
- Do not overcook the orecchiette, or they will become mushy.
- If you don't have a pasta cutter, you can create the orecchiette shape by pinching the edges of the dough and pushing it into the center.
- Store the cooked orecchiette in the refrigerator for up to 3 days or in the freezer for up to 3 months.
