Chef’s Guide to Cheat’s Gluten Free Pasta
Those familiar with Michael and I would know that Tuesday night is ALWAYS, without any exception, pasta night. Well, that is until we need a break from heavy, carb-loaded meals – but even then we have to have a dish that still completely resembles our traditional Tuesday meal.
Michael’s trick in this instance is to make an impressive meal using the humble gow gee wrapper. It almost looks like homemade ravioli (but doesn’t include the strenuous task of making pasta). And more importantly – it tastes amazing!
Neither of us are gluten intolerant – but for those that are – this is a perfect idea.
And what’s even better is you can make a big batch and freeze some! If freezing, our tip would be to initially freeze them on a tray, ensuring they are separated so they do not stick together, and then transfer them to a bag or container once frozen.
- Gow gee wrappers (available in the refrigerator section of any good supermarket)
- 2 x white fish fillets
- 150g green tiger prawns – de-shelled and deveined
- ¼ bunch dill
- ¼ bunch chives – chopped
- 4 sprigs parsley – finely chopped
- 2 tbs mascarpone
- 1 tbs olive oil
- 1 clove garlic – grated
- Pinch of salt and pepper
- Egg wash (1 part egg to 2 part milk)
- 150g Mascarpone
- 2 tbs baby capers – drained
- 2 roma tomatoes – diced with skin
- 1 heaped tbs butter
- ¼ bunch dill – finely chopped
- ¼ bunch chives – finely chopped
- 1 clove garlic – grated
- Cracked black pepper
Method – Filling
- Roughly dice with a knife half quantity of prawns (75g)
- Combine remainder of filling ingredients (aside from gow gee wrappers and egg wash) in a food processor and pulse until mixture starts to come together but isn’t a paste.
- Fold through chopped prawns (for texture)
Method – Gow Gees
- Place a dolloped tbs of the filling in the centre of each gow gee wrapper
- Brush with egg wash around the edge of one-half of the wrapper and fold over to form a semi-circle. This method of folding is known as Agnolotti. It is most effective to pick up the “pasta” and firmly press seams together
- Repeat process until all filling has been used
- Set aside in fridge
- The most time-consuming part of the cooking process is boiling the water – so ensure a full pot of water is rolling before commencing the sauce
- In a separate pan, add butter, capers and garlic. Gently simmer/poach
- Add chopped tomatoes and mascarpone. Stir until warmed and combined
- Reduce sauce heat to low or set aside
- Commence boiling of “pasta” – it will take approximately 3-5 minutes (pillows will feel firm to touch when ready)
- Once cooked, add “pasta” to sauce and coat.
- Add dill, chives and pepper – check seasoning (keep in mind capers are quite salty)
- If sauce has become too thick throughout the cooking process, it can be loosened by adding small amounts of the cooking water from the “pasta”
Makes approximately 30 pieces.
Recipe and photos by Michael Salmon
Written by Michaela Ward