Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources

Marginal areas, often characterized by low agricultural productivity and poor soil fertility, host a variety of underutilized botanical pecies with promising potential for innovative food applications. Among these, acorns — the edible fruits of oak trees (Quercus L. spp.) — were historically a staple during times of scarcity and war, but have gradually fallen into disuse. In recent years, however, they have regained attention due to their noteworthy nutritional profile and abundance of bioactive compounds. This renewed interest coincides with the growing numbers of diagnosed celiacs, which has significantly increased the demand for gluten-free products. As acorns are naturally gluten-free, they represent a valuable resource for the development of functional food alternatives. This study aimed to develop a gluten-free fresh pasta using rice and acorn flour, evaluating the impact of substituting the former partially (50%) or completely (100%) with acorn flour. The nutritional composition, sensory properties, antioxidant activity and cooking properties of these formulations were compared to a control sample made entirely from rice flour. Incorporating acorn flour improved the nutritional profile by increasing fiber and lipid content and significantly enhanced phenolic compounds levels and the antioxidant activity, particularly in pasta made with 100% acorn flour. Sensory analysis of the fresh pasta revealed significant differences among formulations. Pasta made with 100% acorn flour was characterized by an intense brown color, a sweeter taste, and a distinctive cooked must-like odor. These results support the potential of acorn flour as a functional, gluten-free ingredient in pasta production, especially suitable for valorizing marginal lands.