Gluten Free Orecchiette Pasta - cooking recipe

Ingredients

For the Gluten Free Orecchiette Pasta
250 g buckwheat groats
100 g tapioca
1 piece egg yolk
1 tablespoon olive oil
130 ml water
For the Sauce
1 tablespoon olive oil
1 garlic clove
4 leaves sage
1 sprig fresh rosemary
1 pinch salt
1 piece black pepper
2 cups fresh spinach
100 g mozzarella cheese

Preparation

Place the flours on a wooden board (or on a large cutting board) and form a hole in the center (like you were shaping a volcano crater). Add the yolk, olive oil and water in the hole little by little and start to knead. You'll finish adding all the water as the dough gets smooth. If the pasta dough is too sticky adjust by adding a bit more cassava flour; if it's too dry, adjust with water.
Knead until the dough becomes an elastic ball, wrap it in Seran wrap so it doesn't dry out.
Take small pieces of dough at a time and shape them into small \"ears\" with your thumb like you see in the video tutorial.
When all of your gluten free orecchiette are ready, bring a large pot of water to a boil. Add plenty a pinch of Himalayan salt, and cook your orecchiette pasta for about 10 minutes.
In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic.
In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic.
Strain the gluten free orecchiette pasta, toss it in the skillet over the spinach sauce, add in the mozzarella and mix well.
Serve and pour one tsp of raw Olive Oil over each plate. Enjoy!