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
La probaré y te cuento!
We don’t have a microwave; can you recommend another way to melt the cheese?
You could try stovetop
Such a good idea and so easy to make just delicious 😋
It worked out better in my kitchen to dry the dough rolled out in parchment in the refrigerator for a few days before cutting with kitchen shears into fettuccine like the author’s photo. (Day of, dough was soft, stuck to parchment and broke too easily). The drier it is, the less it tastes like mozzarella and the better it boils without dissolving.
Thanks for the tip!
Would this work with egg whites or an egg substitute like flax seed? Trying to watch the cholesterol.
I haven’t tried but you can experiment with one of these https://thebigmansworld.com/egg-substitute-for-baking/
can you use pepper jack cheese? like a little spice.
I haven’t tried- Feel free to experiment and see.
This was amazing!!!! Came out perfectly 🙂
Low moisture part skim or whole milk mozzarella?
Low moisture 🙂
Idk what we did wrong. We followed all the steps perfectly, except letting it sit overnight because we needed pasta right away, and all of it melted. We let it sit in the fridge for like an hour, but as soon as it hit the water it melted.
You need it to sit overnight. Here is a video with the process. https://youtu.be/n_EqalWFQ64
lol ashli, “I skipped a vital step, why did my recipe come out bad?”, why do you think lmfao
Awesome recipe!!! Thanks for sharing.
Delicious ….but you can make these noodle 5 stars if you add a 1/2 tsp of Xanthum gum powder to the mix right after you put the cheese into the bowl
I wish I had read this before I made mine, which is currently in the fridge for the night. 🤞🏻
I’ve made several of your recipes and they’ve been terrific. However I keep running into trouble with this one. I have two persistent problems:
1) I have a hard time whisking/mixing the egg and melted cheese together to make a “dough”. what should the finished consistency be, before refrigerating? lumpy or smooth? Should this mixture be heated to help mixing?
2) I can not get the noodles off the parchment paper to cook them without them breaking up. I have tried oiling the parchment paper before so they don’t stick but this only helps a bit.
Any tips would be greatly appreciated. Thanks!
Do I absolutely need to leave it overnight? Wanted to try it tonight, would 5 or so hours be ok?
5 hours should be fine 🙂
Mine disintegrated into a doughy mozzarella ball as soon as I added them to the boiling water…. obviously this is a very precise recipe and technique yo get it right.
Here is a video, Ali- https://youtu.be/n_EqalWFQ64
You should find a way to mass produce these and market them! Jackpot!