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YummlyIn the gluten free pasta world “orecchiette” – one of my absolute favorites – is impossible to find. So one day I took some buckwheat flour and started making homemade gluten free orecchiette with my dad :) That’s really how this recipe was born: combine my extreme fondness for “orecchiette” (a kind of ear shaped pasta from Puglia) and my dad’s talent in creating homemade pasta in a second… and you get this amazing homemade gluten free pasta recipe! Look at him go with his pasta machine in this video! Isn’t he a legend? Ever since I was little I have never once had fresh pasta that wasn’t handmade by my dad!Now that I challenged him to make it gluten free he though of combining buckwheat with tapioca in order to create a texture that’s perfectly comparable with the normal orecchiette noodles. This kind of pasta, that in Italian means “little ears” (“orecchie” = “ears” + “etta/e” = “little”) is usually kept a little thicker than normal pasta like penne for example, and thanks to its shape it holds the sauce beautifully! Since I was a little girl (see how cut this photo of me and my Dad?), I have always been a big fan… I remember asking my parents to cook orecchiette for me every single night, but since it’s considered a ‘gourmet’ kind of pasta, it wasn’t very often that I was able to enjoy it.We use to eat it about a couple of times a month, and those days for me were a real feast! I remember enjoying every single piece of orecchiette noodles, holding it into my mouth and savoring slowly, enjoying the thicker part on the back of each “ear” and fitting one “orecchietta” into into one other to make every bite taste even richer. During my gluten free years, this memory didn’t fade, but of course it was very hard to relive it… And man did I miss this dish!! After I finally cooked my self the epic plate of handmade gluten free orecchiette you see in these photos… I asked myself “Why did it take you so long to make your own instead of complaining it was impossible to find?!” Anyway, I digressed enough for today. Now back to the recipe and the video tutorial I shot at my parent’s house back in Italy.The sauce I used for this dish is a very simple recipe, quick to make and with a very delicate taste. Alternatively, you can always season your handmade gluten free orecchiette pasta with a rich ragout sauce or you can go with the tradition and opt for the typical Puglia seasoning: Broccoli Rabe… I can’t wait for you to try this recipe and I am excited to have your feedback on it!Have a great time in the kitchen, and it after this entree you want to enjoy some Italian desserts made Gluten, Sugar & Dairy Free, grab a copy of my “Healthy Italian Desserts Made Simple” that features over 75 amazing recipe and a handy guide on “How To Detoxify From Sugar”. I am sure you’ll love it!Food.comJanuary 28, 2000, is the day my mother crossed over. I miss her terribly but over the years I've learned to pull up my big girl panties and deal. Good for me! Still I think it's appropriate to remember my Mom, her sister (also passed on) and all the women who took on motherhood and kids like me in the 1950s. This recipe should bring on a memory for those of you who are my age, a chuckle to those who are at least 20 years my senior and a look at a wonderfully innocent time for the younger generation. I don't know if folks did this in other parts of the country (or the world for that matter), but if you didn't live on the east coast of the United States when it snowed, you may have missed out on snow ice cream. If a good Nor'easter blizzard hit, your Mom would wake you up early, stuff you into your galoshes (mine were yellow with metal buckles) and send you outside with a bowl to collect snow. You weren't allowed to cheat. No snow from the ground. You had to sit that bowl in a place where it would fill up with fresh snow. Of course by the time you finished playing in the back yard snow, getting thoroughly soaked through, mittens frozen to your fingers from making snow angels, the bowl was brimming over with the white stuff and your Mom was telling you to come in. If you were fortunate enough to have a mud room, you got to strip there but for those of us whose back door entered directly into the kitchen, you had to drop everything practically down to your bloomers on the newspaper your Mom laid at the doorway. So there you are almost buck naked, the blizzard wind is cold on your butt as you lean back against the cold door trying to get off those galoshes while simultaneously trying not to lose you grip on that bowl of snow. But you didn't care. It was coming! Snow ice cream. Man oh man. Your Mom would make it up right in the bowl you brought it and then pour it into those old metal ice cube trays with the handle and freeze it. But meanwhile you got to lick the bowl. This was before the days we worried about samonella poisoning. Raw eggs in any kind of batter didn't mean cooties. It just meant sweet sticky fingers wiping the bowl clean. So here's a memory folks -- snow ice cream -- the way Moms in the 1950s made it. I also included the recipe at the end for the way nutrionists say is safer -- without eggs. I haven't had it in years, yet the feelings, the smells, the sights, everything came flooding back in when I thought of it. Miss ya, Mom! Love you so much.
