Gluten Free Orecchiette Pasta
Ingredients
- For the Gluten Free Orecchiette Past
- 250 grams Buckwheat
- 100 grams Tapioca
- 1 piece free range egg Yolk
- 1 tablespoon Olive Oil
- 130 milliliters Water
- For the Sauce
- 1 tablespoon Olive Oil 3 tsp to finish each plate
- Piece Garlic
- 4 pieces Sage
- 1 sprig fresh Rosemary
- 1 pinch Himalayan Salt
- 1 piece Black Pepper
- 2 cups Spinach
- 100 grams shredded Rice Mozzarella
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