Fresh gluten free pasta has been the unicorn of UK supermarket shelves. Plenty of dried options exist, yet truly good fresh pasta that is gluten free has been rare. White Rabbit are changing that with a brand new range of fresh gluten free Girasoli. I was able to taste all three flavours and I have some early impressions to share.
Aubergine Parmigiana Girasoli from White Rabbit – boiled, tossed in basil-infused butter, and finished with freshly grated Parmigiano Reggiano.
If you are as obsessed with gluten free pasta as I am, you might also like my full guide to the Best Gluten Free Pasta Brands in the UK.
Meet the Range
White Rabbit are well known for quality in the gluten free world, and this pasta keeps that standard. The three flavours are:
- Aubergine Parmigiana Girasoli
- Butternut Squash and Provola Girasoli
- Prosciutto and Mozzarella Girasoli
Pan fried gluten free Prosciutto and Mozzarella Girasoli from White Rabbit, tossed in browned butter with toasted pine nuts and a hint of tarragon.
First Impressions
Out of the pack the pasta looks golden with generous fillings. The aroma from each flavour matches the label. Aubergine gives a rich savoury note, Butternut Squash reads creamy with a hint of sweetness, and Prosciutto and Mozzarella smells indulgent and very inviting.
How I Tested the Pasta
Gluten free pasta can behave differently from wheat based pasta, so I tried three simple cooking methods to see what suits each filling best. These are not full recipes, just quick method checks.
- Boiled for a classic result.
- Boiled then air fried for a light crisp edge.
- Boiled then pan fried for a richer finish and gentle caramelisation.
A close-up of White Rabbit’s gluten free Prosciutto and Mozzarella Girasoli, pan fried until golden and tossed in browned butter with toasted pine nuts.
Early Tasting Notes
Aubergine Parmigiana Girasoli
Comforting and cheesy with proper aubergine depth. Boiled gives a soft silky bite. Pan frying after boiling adds a lovely nutty edge that works a treat with a little basil butter and Parmigiano Reggiano.
Butternut Squash and Provola Girasoli
Sweet and creamy with gentle smokiness from the Provola. Air frying after boiling gave my favourite texture here. Crisp edges with a tender centre that holds the filling nicely.
Prosciutto and Mozzarella Girasoli
Salty, creamy, and very moreish. Pan frying after boiling brought the best balance. The outside takes on a delicate crust while the filling stays soft and savoury.
When and Where to Buy
The White Rabbit fresh gluten free pasta range will be available at Sainsbury’s and Ocado. Look for the packs in the chilled pasta section. More stockists may follow.
For the latest updates and flavour news, visit the official website: White Rabbit.
Gluten free Prosciutto and Mozzarella Girasoli from White Rabbit, pan fried and finished in browned butter with toasted pine nuts and shaved Parmigiano Reggiano.
Final Thoughts
It feels like a proper step forward for gluten free foods in the UK. Three distinct fillings, a fresh pasta texture that holds well, and simple cooking methods that let each flavour speak for itself. I will keep testing and update this post as I learn more. For now, I am impressed and a little bit excited for the next pasta night.
Disclosure: White Rabbit sent me their new fresh pasta range to try, but as always, all thoughts, opinions, and bad jokes are entirely my own.
Keep Reading
Gluten free life isn’t just about avoiding wheat, it’s about finding the best substitutes that actually taste amazing. Here are some posts you’ll love…
- Best Gluten Free Pasta Brands 🍝
- How to Cook Gluten Free Pasta 🍽️
- Top Gluten Free Flours to Bake With 🍞
- Gluten Free Made Easy 👍
- Gluten Free Help Guide 🧭
If you’ve been enjoying these posts, check out The Gluten Free Chronicles. It’s my personal series on life with coeliac disease, the highs, the lows and the snacks in between.
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