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!)
Video
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
I made the pasta once and loved it!!
Could you dry it!
It’s fragile but yummy. Absorbs garlic butter easily and tastes great even cold.
I will definitely be trying this recipe. Sounds delicious. The fact it is gluten free makes it a great choice. Thanks.
Let me know how you go, Fran!
Any tips on how long to microwave the cheese? I did 40 sec and then let it sit 2 min and could not incorporate the yolk at all- it just smeared on the top
Hi Beth- hmmm what wattage is your microwave? Mine takes about 20-ish seconds, and perhaps another 5-10 second burst.
Good
This is my favorite keto pasta recipe. It’s SO good and you’d never think it was made with cheese!
Best keto pasta recipe I’ve ever made- made it exactly as wrtitten!
These are fantastic. I have had mixed success with boiling them and rinsing with cold water. A method of heating/cooking them that works well for me is to lay a serving on a plate and microwave for 30 seconds on high and then let them cool for a couple of minutes on the plate. Then scrape the noodles off of the plate. They have a very similar texture to noodles this way. Thanks for the recipe!
Used these to go with chicken alfredo. Plain, they do taste cheesy to me. In a meal, they are an amazing sub for noodles. I boiled a bowl of water in the microwave and just threw a serving size of noodles in for 30 seconds, drained and rinse with cold water. They were so good. And super easy to make.
Thanks, Bobbie!
Can this recipe be used with a KitchenAid pasta attachment?
Hi Bev- no it can’t sorry. It’s just too fragile to work with any pasta machine.
This was fantastic. I followed your step by step process completely and it worked. Thanks for the photos and videos, they helped.
You are welcome, Darin! 🙂 Thanks for the lovely review!
Love the idea of this recipe – and it’s sensational.
I made the noodles, put them in the fridge and forgot about them. This allowed the noodles time to dry out so they looked similar to the noodles in the video
They turned out better than I expected.
The person I made the noodles for enjoyed them very much
I have never left a review before but this recipe has knocked it OUT OF THE PARK!!!!!
So perfect and satisfying!!!! Game changer!!
could you please tell me what brand of cheese you use in Aus,
thank you
I had a problem with dough sticking to parchment paper any suggestions?
Hi Ronald, you can try using parchment paper with a silicone coating (usually called “non stick”) or try dusting the parchment with some almond flour. Let us know how you go!
Hi, Thanks for the recipe, I would like to try this……I am in Aus, which brand do you use when in Aus? Thanks, Peter.