Time: 40 minuti + tempo di riposo
Difficulty: media

Ingredients (for 6 people):
For pasta:
400 g Special for fresh pasta Molino della Giovanna gluten-free
260 g of water
fine salt
coarse salt
gluten-free rice flour for dusting
extra virgin olive oil for cooking water

For the seasoning:
500 g of mussels
200 g of cabbage
1 onion
1 dl of dry white wine
extra virgin olive oil
fine salt

Method

Prepare the pasta:
Place the gluten-free mix in a bowl in a bowl, add the warm water to the wire, gradually incorporating the flour, then add a pinch of salt and knead vigorously to obtain a smooth and compact mixture. Create a ball with the dough, then take some parts and shape them into 5 mm diameter rolls; cut them into pieces 3-5 mm long and with the pressure of the thumb, slide them on the floured surface, dragging them briefly to obtain the orecchiette. Leave them to rest on a floured tray for 12 hours.

Prepare the dressing:
Pass the mussels under running water and deprive them of the impurities present on the shells rubbing them energetically between them or using a knife and a steel sponge. Also remove the present grain, which appears between the two valves, pulling it strongly. Leaf the cabbage, remove the leaves of the hardest part of the ribs and wash them carefully, then cut them first in half and then julienne; cook them in boiling water for 1 minute with 1 tablespoon of oil, then drain and keep aside.
Peel the onion, finely chop it and brown it on a sweet flame in a non-stick pan with 2 tablespoons of oil. After 1-2 minutes, add the mussels and open them over high heat; sprinkle with the wine, let it evaporate, then add the savoy cabbage, add salt and flavor.
Cook the orecchiette without gluten in plenty of boiling salted water with 1 tablespoon of oil for about 9 minutes, then drain and add them to the sauce in the pan. Leave to flavor, stirring gently, then complete with 2 tablespoons of oil and divide the preparation into individual dishes. To serve.