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Gluten Free Fresh Orecchiette

Name: Gluten Free Fresh Orecchiette
Prep time: 30 min
Cook time: 10 min
Cuisine: Italian,Mediterranean
Ingredients: 350 g Farina; 6 egg whites; 1 tsp salt

2 people

40 min

This quirky homemade pasta is perfectly shaped for catching any sauce it’s covered in.

Orecchiette is a variety of hand-shaped pasta that comes from Puglia, in southern Italy. The name translates as “little ears”, which is a reference to their small, curved shape hat's formed with a thumb and/or butter knife. They are traditionally eaten with a turnip top and anchovy sauce, but their catch-all shape makes them well suited to all sauces. And, like all pastas, they are best fresh and homemade. Why not try combining this gluten free homemade orecchiette recipe with our vegetarian bolognese sauce.

Cook

Preparation

in 30 minutes

Cooking

in 10 minutes

Place the flour, egg white and salt in a bowl and carefully work for ten minutes with your hands to form a dough. Allow the dough to stand for 15 minutes.
If the dough appears too dry, add a spoonful of water.
Knead the dough again until it forms a smooth, firm consistency.
Cut the dough into four so you can work with it a quarter at a time.
Roll out the first piece into a long sausage shape and cut into small nugget size pieces. Flatten each nugget with your thumb rolling it out slightly on the work surface so that they form the typical ear-shape.
Rest the orecchiette on some flour until they are thoroughly dry.
Simmer in plenty of salted water for 10 minutes, drain and serve as desired.

Ingredients

350

Farina

egg whites

(M)

tsp

salt