Delicious Gluten-Free Orecchiette Pasta Recipe

Welcome, fellow foodies! Are you hungry for something deliciously different? Do you want to impress your guests with a mouth-watering gluten-free pasta dish that will tantalize their taste buds? Well, look no further than this incredible gluten-free orecchiette pasta recipe!

As a nutritionist and food blogger, I’ve crafted this recipe specifically for those of you who need or choose to eat gluten-free. But don’t worry – this dish is so scrumptious that anyone and everyone will love it! I believe that eating healthy should never mean sacrificing flavor or variety, and this recipe is the perfect example of that philosophy.

So, let’s dive into the details of what makes this recipe so special. We’ll start by exploring the ingredients list, which includes some classic Italian flavors and nutrient-rich ingredients like fresh spinach, mozzarella cheese, garlic, and olive oil. But we’ll also be using some gluten-free alternatives, such as tapioca flour and buckwheat groats, to create a deliciously textured pasta that’s free from gluten.

Trust me – even if you’ve never tried homemade pasta before, you won’t want to miss out on this tantalizingly tasty recipe. So let’s get cooking!

Why You’ll Love This Recipe

Gluten Free Orecchiette Pasta
Gluten Free Orecchiette Pasta

Folks, let me be clear – this gluten-free orecchiette pasta recipe is the real deal. And I’ll tell you why you’ll love it.

First off, the combination of fresh spinach and black pepper adds a delicate yet spicy kick to the dish that will send your taste buds into a frenzy. The addition of fresh rosemary and sage takes it to the next level — giving it a bold herbaceous flavor that is simply irresistible.

But here’s the kicker – this recipe is gluten-free and dairy-free, making it the perfect option for those with dietary restrictions. Made with a blend of tapioca, buckwheat groats, and rice flour, you won’t even miss the gluten or dairy in this hearty pasta dish.

Not only is this recipe delicious, but it’s also versatile. You can add your favorite veggies or protein to make it your own. Try adding sautéed mushrooms or asparagus for an extra punch of flavor. Or make it a full meal by adding some sausage and broccoli rabe.

And don’t worry about the pasta-making process – it’s easier than you think! With just three simple ingredients – semolina flour, durum wheat flour, and egg yolk – you can create your own homemade orecchiette pasta.

So folks, what are you waiting for? This gluten-free orecchiette pasta recipe is healthy, easy to make, and packed with flavor. Whether you’re craving a cozy meal for your next weeknight dinner or looking to impress your dinner guests – this dish has got you covered.

Ingredient List

“Dive into a bowl of wholesome goodness!”

Gluten-Free Orecchiette Pasta Recipe Ingredients:

  • Tapioca Flour, 1 piece (60g)
  • Buckwheat Groats, ¼ cup
  • Rice Flour, ¼ cup
  • Semolina Flour, ¼ cup
  • Egg Yolk, 1
  • Olive Oil, 1 tablespoon
  • Water, ½ cup

Additional Ingredients for Recipe Preparation:

  • Salt, as needed
  • Black Pepper powder, as needed
  • Garlic Clove, minced
  • Fresh Rosemary and Sage leaves, chopped
  • Olive oil, for drizzling
  • Fresh Spinach leaves
  • Mozzarella cheese

The Recipe How-To

“Gluten-free never tasted so good!”

Now, let’s get cooking! I’ve broken down this recipe into easy-to-follow steps so that you can enjoy this delicious gluten-free orecchiette pasta recipe in no time.


  • 2 cups gluten-free orecchiette pasta
  • 2 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • A pinch of fresh rosemary and sage, finely chopped
  • 1/4 cup of fresh spinach
  • Salt and freshly cracked black pepper
  • 1/4 cup grated mozzarella cheese


  1. Bring a large pot of salted water to a boil over high heat.

  2. Add the orecchiette pasta and cook for 10-12 minutes, stirring occasionally, until it is cooked al dente.

  3. Reserve about 1/2 cup of pasta water for later use, then drain the pasta and set it aside.

  4. In a large skillet or wok, heat olive oil over medium-high heat.

  5. Add the finely chopped garlic to the skillet, cooking for about one minute or until fragrant.

  6. Stir in the chopped sage and rosemary until well combined.

  7. Add the spinach to the skillet and cook for 3-4 minutes or until wilted.

  8. Next, add the cooked gluten-free pasta to the skillet and stir until everything is well combined.

  9. Toss in some of the reserved pasta water if needed to loosen up the sauce to your desired consistency.

  10. Finish off by sprinkling grated mozzarella cheese on top of your finished dish and serving immediately while it is still warm!

This gluten-free orecchiette pasta recipe is so deliciously satisfying that I could eat it all day! The best part? It’s also incredibly easy to make. Go ahead and give it a try! You won’t be disappointed.

Substitutions and Variations

“Savor the fresh flavors of homemade Orecchiette pasta.”

Well folks, as much as I love this gluten-free orecchiette pasta recipe, I know that not everyone has access to the ingredients or may have different dietary needs. Fear not my friends, as I have some substitutions and variations for you!

Firstly, if you don’t have or can’t find tapioca or buckwheat groats, you can easily substitute them with another gluten-free flour such as rice flour or corn flour. Similarly, if you’re not dairy-free, then feel free to add some mozzarella cheese to this dish for a more indulgent flavor.

For those of you who want to switch up the flavors, try adding some fresh rosemary, sage, and garlic clove when sautéing the spinach. This will give the dish a savory and aromatic touch.

Additionally, you can pair this pasta with various other ingredients such as mushrooms, broccoli, sausage broccoli rabe, Italian sausage, tomato sauce or even asparagus – the possibilities are endless! You can also make it a keto-friendly dish by using homemade orecchiette rice or wheat flour pasta dough and serving it with keto mushroom sauce.

Lastly, if you’re feeling adventurous and want to try something new, why not experiment with making your own homemade orecchiette? It may sound daunting at first but trust me folks, there’s nothing quite like fresh pasta made from scratch.

So go ahead and let your creativity run wild with this recipe. With these substitutions and variations up your sleeve, you now have an arsenal of options to suit your dietary preferences and taste buds. Happy cooking!

Serving and Pairing

“This dish will make your taste buds dance with joy!”

Now comes the fun part – serving and pairing this gluten-free orecchiette pasta! You can serve this delicious pasta as a main course or a side. It pairs wonderfully with a salad, grilled vegetables, or a piece of chicken or fish.

One of my favorite serving options is to toss in some fresh spinach leaves and mozzarella cheese just before serving, creating a light yet flavorful dish that everyone will love. You can also sprinkle some fresh rosemary and sage on top for an extra flavor punch.

If you’re feeling adventurous, try experimenting with vegetable toppings like asparagus or broccoli for added crunch and texture. Or add some spicy Italian sausage for a heartier meal option.

To complete the meal, I recommend pairing it with a nice glass of white wine like Pinot Grigio or Sauvignon Blanc. The lightness of these wines complements the flavors of the pasta perfectly, making it a delicious and well-rounded meal.

In conclusion, this gluten-free orecchiette pasta recipe has endless possibilities when it comes to serving and pairing. Don’t be afraid to get creative and add your own twist to it. Happy cooking!

Make-Ahead, Storing and Reheating

“Indulge in a hearty and healthy meal tonight!”

It’s always a good idea to plan ahead, especially when it comes to cooking. Fortunately, this gluten-free orecchiette pasta recipe can be made in advance and stored for later use.

To make ahead: Once the pasta is cooked and cooled, you can store it in an airtight container in the refrigerator for up to 3 days. When ready to use, reheat the pasta in a pan with a drizzle of olive oil or a splash of water to prevent sticking.

To store: If you have leftover uncooked pasta dough, it can be stored in the refrigerator for up to 2 days. Wrap it well in plastic wrap and place it in an airtight container before storing.

To reheat: Reheating gluten-free pasta can be tricky as it can easily become mushy or overcooked. To avoid this, heat a small amount of olive oil or water in a pan over medium-high heat. Add the pasta and toss gently until heated through. Alternatively, you can reheat the pasta in the microwave on low power, checking frequently.

Keep in mind that homemade pasta tends to dry out quicker than store-bought pasta, so it’s best to eat it within a day or two of making it. However, this delicious gluten-free orecchiette pasta recipe is so easy and quick to make that there’s really no need for storing or reheating!

Tips for Perfect Results

“Looking for a gluten-free pasta alternative? Try this recipe!”

Now that you’ve got the recipe down, let’s go over some tips to ensure your gluten-free orecchiette pasta turns out perfectly every time.

First and foremost, be sure to use the best quality gluten-free flour available. This will make a huge difference in the taste and texture of your homemade pasta. I recommend using a blend of tapioca, buckwheat groats, and rice flour for the best results.

When making the pasta dough, start with a little less water than you think you need. You can always add more water, but once you add too much, there’s no going back. The dough should be firm and elastic, not sticky or crumbly.

It’s important to let the dough rest before rolling and shaping it into orecchiette pasta. This allows the gluten-free flour to fully hydrate and helps prevent the pasta from being too tough or chewy. I recommend letting the dough rest for at least 30 minutes but no longer than an hour.

When shaping the pasta into orecchiette shapes, use a light touch and shape them small. It’s better to have smaller, bite-sized pasta instead of larger pieces that are difficult to cook evenly.

When boiling the orecchiette pasta, be sure to use a large pot of salted water. Bring the water to a rolling boil before adding in the pasta. Stir occasionally to prevent sticking and cook until al dente – this should take around 8-10 minutes.

Finally, when it comes to serving your gluten-free orecchiette pasta, don’t be afraid to get creative! Try adding in different ingredients like fresh spinach, mozzarella cheese, or even mushrooms for new and exciting flavor combinations.


Now that you’ve got the recipe down pat, it’s time to answer some commonly asked questions about this gluten-free orecchiette pasta recipe. These FAQs will help you understand the dish better and tackle any issues that might come up during the process. So, let’s clear up any doubts you may have with these answers.

Is orecchiette pasta gluten-free?

This type of pasta is a well-known specialty in certain areas and is crafted using a combination of rice and corn flour imported from Italy. After being semi-dried, it is comparable to freshly made pasta in terms of texture and taste. Despite being gluten-free, it still possesses the distinct wheat pasta flavor and a firm, toothsome bite.

What is the best gluten-free flour alternative for pasta?

Utilized for producing noodles and commonly blended with various gluten-free flours in the preparation of bread, cookies, and cakes, brown rice flour is a versatile ingredient.

How do you make gluten-free pasta taste better?

When preparing gluten-free pasta, it’s important to keep in mind that it lacks its own innate flavor. Therefore, it’s crucial to add flavor to the pasta while cooking it. To do so, make sure to salt the water well before adding the pasta. To add enough salt, use around 1/4 cup for a large pot of water, making it taste like the ocean. This will enhance the taste and bring out the best in your gluten-free pasta dish.

How do you keep gluten-free pasta from falling apart?

It’s crucial to use salted water for cooking delicious pasta, whether it’s gluten-free or not. Once the water reaches boiling point, it’s best to drizzle some olive oil into the pot before adding the pasta. This will prevent the noodles from clumping up and sticking together.

Bottom Line

I hope that this gluten-free orecchiette pasta recipe has inspired you to try making homemade pasta. With the right ingredients and techniques, anyone can enjoy delicious gluten-free and dairy-free meals. Not only is this recipe healthy and nutritious, but it’s also simple and easy to make.

By using fresh spinach, garlic, rosemary, sage, and mozzarella cheese, you’ll create a savory dish that’s sure to satisfy your hunger. You can even make substitutions or variations, such as switching out the spinach for asparagus or adding tomato sauce for an Italian-style twist.

Remember to follow my tips for perfect results to ensure that your pasta turns out al dente and full of flavor. And don’t be afraid to experiment with other gluten-free flours like tapioca or rice flour.

In conclusion, making gluten-free orecchiette pasta at home is a great way to enjoy a healthy and delicious meal without sacrificing flavor or nutrition. With this recipe in your arsenal, you’ll be able to whip up a homemade pasta dish that will impress your family and friends. So get cooking and enjoy!

Gluten Free Orecchiette Pasta

Gluten Free Orecchiette Pasta Recipe

In 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!
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Prep Time 30 mins
Cook Time 12 mins
Course Main Course
Cuisine Italian
Servings 1 3 pieces
Calories 381.6 kcal


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


  • 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!

Add Your Own Notes


Serving: 223gCalories: 381.6kcalCarbohydrates: 48gProtein: 10.9gFat: 17.1gSaturated Fat: 5.8gCholesterol: 26.3mgSodium: 281.8mgFiber: 3gSugar: 2.3g
Keyword < 60 Mins, Easy, European
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