Gluten-Free Homemade Orecchiette with Rice Semolina

Ingredients

• 0.25 teaspoons salt
• 0.5 cups warm water , or more as needed
• 7 ounces rice semolina , or more as needed

Instructions

1. 1

   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. 2

   Knead dough until slightly more stiff. Wrap in plastic wrap and refrigerate for 30 minutes.

3. 3

   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. 4

   Let pasta sit for 7 to 8 minutes.

5. 5

   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.