Martha Mondays: Orecchiette (and December Pick)Posted by in Food
Our project this month was chosen by Sara at Sassy Suppers and was in Oct Living – Orecchiette. I remember when the magazine came I paged past this and thought “yeah, right.” Then it was chosen as our project. And, as I posted last week, I learned I am gluten intolerant. I almost didn’t make it, but I decided that I really have to be brave when it comes to gluten-free substitutions, so I went for it. The recipe is really basic. It uses semolina flour, all purpose flour, salt and water. I thought long and hard about this and poked around on the internet to see how to make GF pasta at home. So I ended up substituting Bob’s Red Mill GF flour for the semolina. It’s a really yellow flour and has things like chickpea flour in it. I used Cup4Cup GF flour for the AP flour and I added an egg to the recipe to hold it all together (and reduced the water to compensate). It worked!
I made half a batch and had no problems working with the dough at all. I made this on a Sunday morning. I was so sure it would be a disaster, I didn’t save the pasta for dinner and had about half of it myself for lunch. I made a simple preparation to dress it: I cooked one piece of chopped bacon. I removed the cooked bacon and added one chopped scallion, salt and pepper, 1 tbsp olive oil, and 1/4 cup peas to it. I had some leftover cooked winter squash, so I scooped out a couple of tablespoons of that and mixed it in. I tossed it with the pasta and added Parmesan cheese. It was really, really, really good!
I have made fresh pasta myself only once (see Pici of You Know Whatti) and it was a total disaster. This was easy and I can actually see making it again in the future!
December’s project was chosen by Pru and is Golden Pear Cream Puffs.
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