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Ambra Torelli
Course Gluten Free Orecchiette Pasta
Cuisine Italian
Servings 3


  • For the Gluten Free Orecchiette Pasta:
  • 250 gr Buckwheat
  • 100 gr Tapioca
  • 1 free range egg Yolk
  • 1 tbsp Olive Oil
  • 130 ml Water
  • For the Sauce:
  • 1 tbsp Olive Oil 3 tsp to finish each plate
  • 1 clove of Garlic
  • 4 leaves of Sage
  • 1 sprig of fresh Rosemary
  • 1 pinch Himalayan Salt
  • Black Pepper
  • 2 cups fresh Spinach
  • 100 gt shredded Rice Mozzarella


  • 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.
  • Add the fresh spinach in the skillet and let it cook with the cover on for about 10 minutes. Add black pepper and salt and Serve with some of the sauce, meatballs, and top with Parmesan or Pecorino, and a drizzle of fresh Extra Virgin Olive Oil.
  • 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!!