- 500g Sympli yam cubes
- 200g gluten-free rice flour
- 2 teaspoon Psyllium powder
- 1 tablespoon corn starch
- 4 eggs
- Pinch of salt
- Plenty of rice flour for dusting
- 1 tablespoon butter
- 2 cloves garlic
- 300g bacon
- 200g frozen peas
Farfalle with Bacon and Peas;
Boil a cup (240 ml) of water in a pot, add Sympli yam cubes in and season with salt. Allow to boil for 8 minutes until tender.
Mash the boiled yam cubes using a conventional grater or pass the yam pieces through a potato ricer or mouli.
In a clean bowl, add the mashed yam, rice flower, psyllium powder, salt and corn starch. Whisk the dry ingredients together to ensure they are mixed evenly.
Add the eggs to the dry ingredients, and mix with a wooden spoon until the dough has been formed.
On a generously floured surface (using gluten free rice flour), knead the dough for 5 minutes until smooth.
Roll the dough using a simple rolling pin until the dough is as thin as possible, about 1.5mm thick.
Cut up the dough into 2.5cm wide trips. Cut the strips into 3cm pieces.
Carefully squeeze the pieces at the center one at a time, so they form into a bow.
Boil in plenty of salted water for 3 minutes or until the farfalle rises to the top.
Sautee the garlic and bacon in a frying pan. Add the peas, then toss the farfalle into the pan until well coated.