Keto Pasta
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This keto pasta is a low carb alternative to traditional pasta noodles. Made with just 2 ingredients, they are chewy, cheesy, and perfect to top with your favorite sauces! 1 gram net carbs per serving.
Keto Pasta
When I first shared this keto pasta recipe, I had tried nearly every low carb pasta alternative at the grocery stores, and none of them were like real pasta. They either used ‘konjac’ (which has a rubbery texture) or spiralized vegetables.
Now, there are even more keto pastas available online and at everyday grocery stores, but even so, they still aren’t what I’d call a solid pasta substitute. This is why my keto pasta recipe comes into play.
I drew inspiration from my keto lasagna recipe, which uses a combination of eggs and cheese to make ‘lasagna noodles’. Because I needed strips versus sheets, the mixture needed to be thicker and more pliable. Instead of using whole eggs, I opted to use just the yolks, and the results were exactly what I was looking for- soft, slightly chewy, and light. The flavor is mellow and rich, and is the perfect vehicle for your favorite low carb pasta sauces.
Key Ingredients
- Egg yolk. The yolk gives the pasta stability, making it easier to cut into noodles. When I used whole eggs, they fell apart and weren’t stable when boiled.
- Mozzarella cheese. Finely shredded, low-moisture mozzarella cheese (available as a block or pre-shredded). Avoid using other types of cheese, or your noodles will turn out like wet cheese.
How to make keto pasta
Start by melting your mozzarella cheese. Once melted, let the cheese cool for 1-2 minutes. Next, whisk your egg yolks into the cheese mixture until combined.
Form a rough ball of ‘dough’ and place it on a baking tray lined with parchment paper.
Place the ball of ‘dough’ on top of it, and place another piece of parchment paper on top of that. Using a rolling pin, roll out the dough until thin.
Now, refrigerate the dough for 30 minutes to firm up. Once chilled, use a pizza cutter to cut the dough into thin strips.
Place the pasta back in the refrigerator overnight to firm up.
The next day, bring a large pot of water to a boil. Once boiling, add the noodles to it, and stir slowly and carefully, mixing together for 30 seconds.
Drain the pasta and run under cool water before transferring it to a plate and adding your favorite pasta sauce.
Tips to make the best keto noodles
- Use more boiling water than you’d use for traditional pasta or spaghetti. This ensures these ones don’t stick together or clump.
- Drop the noodles into the water and mix slowly and carefully for 30 seconds. After that, cook your noodles to your desired texture. I prefer mine al dente, so 30 seconds is the sweet spot.
- Always rinse the pasta after cooking with cold water. This does not cool the pasta, but rather helps prevent it from sticking together.
- Make sure your pasta sauce is already warm before the pasta is cooked. The longer it sits, the wetter it becomes.
- Don’t try using a pasta machine. I tested this after several reader requests, and the dough is too fragile and unstable to go through the rollers.
Storage instructions
To store: Pasta can keep in its uncooked state for up to 1 week. Lightly wrap it in plastic wrap to prevent it from drying out.
To freeze: Place chilled noodles in a ziplock bag and store them in the freezer for up to 1 month. Be sure to thaw it completely before reslicing if needed.
Keto Pasta (2 Ingredients!)
Ingredients
- 2 cups mozzarella cheese shredded
- 2 large egg yolks room temperature
Instructions
- In a microwave safe bowl, melt your mozzarella cheese until melted. Let it cool for 2 minutes. Whisk in your egg yolks and form the mixture into a ball of dough.
- Line a large baking tray with parchment paper and transfer the ball of dough onto it. Place another sheet of parchment paper on top and using a rolling pin, roll out the dough until thin. Refrigerate for 30 minutes.
- Remove the dough from the refrigerator. Using a pizza slicer, cut thin strips of dough. Refrigerate overnight.
- Bring a large pot of water to a boil. Once boiling, add the noodles and gently stir for 30 seconds. Remove from the heat and drain the water. Run under water before transferring to bowls and top with your favorite low carb pasta toppings.
Notes
Nutrition
More keto pasta recipes
- Keto gnocchi– Pillow soft, 5 ingredients, and ready in 25 minutes.
- Almond flour pasta– The version I learned to make in my pasta module in culinary school.
- Keto mac and cheese– The most requested keto comfort food recipe on the site.
- Keto pasta salad– I tested this recipe more times than I’d like to admit to find the right low carb pasta for it.
Originally published January 2021
This is awesome ! I can’t wait to try it. Since I haven’t and won’t get an opportunity for a few weeks while on the road, I’m just curious if this dough would go through a traditional pasta machine to create sheets for tortellini or ravioli. Or through a pasta extrusion machine ?
Thanks for posting !
Hi Dave- I did test it using a pasta machine after getting a few requests, and it isn’t worth the effort and also was too fragile. If you want sheets, I recommend using my keto lasagna recipe, which works really well for sheets.
Can this go through a past dough roller?
Hi Russ- that won’t work, sorry. It’s too unstable to remain intact. I tested it for a few readers.
Your recipe sounds great!
Can’t wait to try, but…
I have some questions:
When you say roll it out thin; how thin?
Can I use a pasta machine to roll out the “dough”?
Thanks for your time/advice!
Regards,
Suzanne
Hi Suzanne- roll the dough to about 1 to 2mm thick, and while a pasta machine is tempting for traditional pasta, this cheese based dough is best rolled between parchment paper and a rolling pin. More control 🙂
Where can I buy low moisture mozzarella from or can I dry out ordinary mozzarella? I am in the uk
Hi Rosemary- I just did a quick search and saw that Sainsbury’s sell it in a block (part skim low moisture mozzarella) or pre-shredded. Tesco’s also has the pre-shredded kind 🙂
Will this dough work in a pasta machine?
Hi Andrea- I tested it, as a few readers wanted to know, and I don’t recommend it. The dough is way too fragile for it.
I love how this recipe is both nutritious and indulgent at the same time. Perfect for my diet without compromising on taste!
Love to hear that, Priya. Thanks for making this recipe 🙂
Could this recipe be used in a pasta making machine?
Hi Sandy- I’ve tested it in one and I don’t recommend it, as it was too fragile.
Would these work for lasagna noodles? Just wondering since they would be cooked in the lasagna.
I haven’t made this pasta yet but it seems more labor intensive than the keto lasagna recipe also on this site which I’ve used several times and is fantastic. Similar idea but includes cream cheese and is baked. No chilling needed.
Hi Tricia- you can definitely use that as noodles. How it differs with this is just that it didn’t hold the noodle shape well itself.
Overrated
Sorry to hear you didn’t enjoy it, Tim.
Hey Arman your pasta looks good but I don’t see why the recipe can’t have a small amount of some sort of keto flour so that we are not just eating mozzarella and egg yolk as a pasta dish? Look this is just my opinion so no offence to you. Try to create an Italian sort of keto pasta dish. Maybe we can brake the rules just a little and try adding some keto based flours with your mozzarella and eggs? (Just a suggestion). Yes i’ am Italian and I like to follow some keto recipes. Thankyou for reading my long message. I always look at your recipes.
No offence to you, but instead of thinking the author should change their recipe styles to suit a single person, perhaps you should put in 12 hours daily to develop your own recipes, content and website? Just a suggestion.
Hi Rose! I’m so sorry for not seeing this comment earlier. I did test this with coconut flour and almond flour to see how it woiuld hold up, and it ended up needing a few other ingredients to make stable pasta dishes. When developing this recipe, I wanted it to be as close to traditional pasta noodles. I do have an almond flour pasta recipe which could work for what you are after 🙂
I haven’t tried this yet, I was wondering if you use fresh mozzarella or pre packaged shredded? Thanks!
Hi Gina- I’ve tested both, and didn’t notice much of a difference. Whichever you can find is great.
I attempted to make this pasta. But it got stuck to the parchment paper and was really stringy so I don’t know what I did wrong if you can give me any pointers that would be greatly appreciated thank you
Hi Heidi- did you use a good quality parchment paper? I find that is usually the key factor for things sticking to it and easy removal. The egg yolk/cheese combo is quite firm enough for it to peel off easily.