An EASY keto pasta that is the perfect low-carb substitute for traditional pasta. The recipe only needs 3 ingredients, is gluten-free, and contains only 2.5g net carbs!
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It’s time to try something new! Pasta on a keto diet? Yes, we can! And we will, with this homemade keto pasta recipe that will expand your culinary horizons!
Made with egg yolks and mozzarella cheese, the dough is incredibly kneadable and easy to make. After 30 minutes in the fridge, you can cut your pasta in any shape or size you prefer.
It doesn’t need cooking. Just add your favorite sauce, and it will warm up immediately. It also tastes great in salads! Let’s dig in!
Why You'll Love It
- Incredibly easy to make - 3 ingredients and 10 mins prep
- Only 2.5 grams of net carbs!!
- No cooking is required! Just add your favorite warm sauce
Types Of Pasta
Nowadays, there are so many different types of pasta available. Variations of pasta include traditional brown rice, chickpea, and quinoa, just to name a few.
Pasta is a go-to choice of comfort food, but the problem for those on a low carb diet is that pasta is high in carbohydrates. Let's look at how traditional pasta is made and how it compares with our low carb version.
- Traditional Pasta: Making pasta is quite a task, even though it only requires a few ingredients. Traditionally it's made with flour, eggs, olive oil, and salt. The problem here is the flour which contains a high number of carbohydrates, making it unsuitable for a keto diet.
- Keto Pasta: Keto noodles are simple to make and require just as few ingredients. They only require 3 key ingredients plus a little water for this recipe:
- Mozzarella cheese - Mozzarella cheese or low-moisture mozzarella cheese both work fine.
- Egg yolks - Large free-range egg yolks at room temperature.
- Gelatin - Unflavored gelatin powder or gelatin sheets.
How Is Pasta Made?
- Traditional Pasta: Making traditional pasta requires skill and time. The dough must be mixed correctly, kneaded, and left to rest. It has to be rolled and then cut into the desired shape.
- Keto Pasta: Our keto pasta is quick and easy to make. You can use a knife or pizza cutter to cut it into noodle strips. Check out how we make it below.
Equipment You'll Need
This recipe is really simple to make. To make our keto pasta, you'll need a microwave-safe bowl, baking paper, and a rolling pin.
You can also use a tall glass if you don't have a rolling pin. You can use a knife or pizza cutter to make the noodle strips.
Making Keto Pasta Noodles
Our keto-friendly pasta only needs 10 minutes of prep and 30 minutes of chilling, and it's ready to eat. It's also completely gluten-free.
- Dilute the gelatin. First, take a microwave-safe bowl and dilute the gelatin sheets (or gelatin powder) in cold water. Whisk it together until it reaches a thick, glue-like consistency.
- Melt the cheese. In another microwave-safe bowl, add the mozzarella cheese. Microwave it for 30 seconds and give it a good mix. Ensure the cheese has completely melted, and there are no hard pieces inside.
- Add egg. Add the egg yolk to the cheese and quickly stir it to prevent the egg from cooking. You can also use a double boiler instead of the microwave.
- Combine the gelatin and cheese. Now, take the gelatin mixture and microwave it for 10 seconds until it has completely dissolved. If the cheese mixture has cooled during this time, you can also microwave it for 10 seconds.
- Mix into a dough. Add the gelatin mixture to the cheese mixture and whisk them together quickly until well combined. The mixture should start to have a soft doughy consistency at this point.
- Roll the dough. Take two pieces of greased baking paper and place the dough between them. Start spreading the dough with a rolling pin and gently roll until it's ¼ inch thick. You can also roll it as thin or thick as you like depending on the pasta you want.
- Refrigerate the dough. Place the dough in the fridge for 30 minutes to let it set.
- Cut the pasta. Cut the dough into your favorite-sized pasta strips with a knife or pizza cutter.
- Add pasta sauce. There's no additional cooking required. Add your favorite heated pasta sauce and serve. I love to make it with my keto marinara sauce!
Mistakes To Avoid
A few things can mess up your keto noodles, so avoid these common mistakes before you start.
- Never boil this keto pasta. While this may sound a little strange, our keto pasta will completely melt if it is boiled. The best way to enjoy these low carb noodles is to combine them with your favorite hot sauce.
- Not combining ingredients properly. If you don't combine the ingredients properly, you'll run into trouble with this recipe. The issues you'll run into are with the cheese and gelatin. If the gelatin is clumpy or the cheese begins to harden, microwave them for 10 seconds to soften them up.
- Not adding gelatin. If you try to substitute gelatin for another thickening agent like xanthan gum, it will turn into a gooey mess.
- In the fridge: leftover pasta can be covered with plastic wrap to prevent it from drying out. It will keep for up to 1 week.
- In the freezer: once the noodles have chilled in the fridge, place them in an airtight freezer-proof bag (like a ziplock bag). Store them in the freezer, and they'll keep for up to 1 month. Let the noodles completely thaw before you eat them. You might need to slice them again if they stick together.
Now you have the perfect keto pasta. You'll need to find a keto sauce to pair with it! Most sauces are high in carbs, so you have to be careful. It goes great with any low carb marinara sauce, pesto, or alfredo sauce.
More Keto Recipes
- Chicken Meatballs with Zucchini Noodles
- Keto Zucchini Alfredo
- Keto Philly Cheesesteak Casserole
- Keto Cauliflower Pizza Crust
Keto Pasta Recipe
- 1.5 cups Mozzarella Cheese shredded
- 2 large Egg Yolks
- 1 tablespoon Gelatin Powder unflavored
- 2 tablespoon Cold Water
Keto Marinara Sauce (Optional)
- 5 oz Crushed Tomatoes canned
- 1 clove Garlic minced
- 2 teaspoon Olive Oil extra virgin
- ¼ teaspoon Basil dried
- Sea Salt to taste
- Black Pepper freshly ground, to taste
- Dilute the gelatin (sheets or powder) into the cold water and whisk to get a thick, glue-like consistency.
- Place the cheese in a heatproof bowl and either microwave for a few seconds or place it in a double boiler to melt. Give it a good whisk and ensure there are no clumps of cheese.
- Add the egg yolk and quickly stir to incorporate it into the cheese. Make sure you do this quickly so the egg doesn't start to cook.
- Microwave the gelatin mixture for around 10 seconds at a time (or again using the double boiler) to help the gelatin dissolve. Stir well.
- Add the gelatin mixture to the cheese mixture and stir to incorporate well. If the cheese mixture has cooled, microwave it for 10-second intervals until it is warm again. You should now have a soft dough.
- Grease two sheets of baking paper and add the dough in between.
- Roll out with a rolling pin (a bottle or tall glass would also do) into a ¼-inch thick sheet.
- Refrigerate for 30 minutes and cut into long strips.
- Make your favorite keto pasta sauce, like my low carb marinara sauce while the pasta sets.
- Serve with a hot pasta sauce of your choice.