Keto Pasta Recipe - 3 Ingredients

Keto Pasta Recipe - 3 Ingredients

This 4 ingredient keto pasta is sure to be a hit with your family. Even the Italians in the house will be shocked at how good these keto noodles are.

Course Main Course

Cuisine Italian

Keyword keto pasta

Prep Time 10

Cook Time 2

Resting Time 40

Total Time 52

Servings Serving

Calories 391kcal

Equipment

Rolling Pin
Baking Paper/ Parchment Paper

Ingredients

1 Cup Shredded mozzarella cheese (112g)
1 Large Egg Yolk (18g)
2 tsp Gelatin Powder (6g)
1 tbsp Water (15ml)

Instructions

In a small bowl add the gelatin powder and water. Whisk then let it sit to absorb. It will be very thick.
Using a microwave safe bowl, add the cheese, and microwave for 20-30 seconds until all the cheese is melted. Whisk the melted cheese to make sure that there are no solid cheese pieces, then quickly add in the egg yolk and whisk until the mixture is homogenous. Careful not to cook the egg yolk.
Next microwave the bowl with the gelatin in 10 seconds interval until all the gelatin granules are dissolved, usually 20 seconds total.
Once the gelatin mixture is ready, pour it over the cheese mixture and whisk quickly until it's properly combined. The mixture will start looking like a soft dough. (If the cheese mixture has cooled, microwave it for 10 seconds before you add the gelatin.)
Transfer the cheese mixture onto one side of a greased sheet of baking paper. Fold it over, and gently start pressing over the baking paper to spread the dough evenly.
Using a rolling pin, gently roll out the dough between the baking paper sheets into a 1/4 inch thick dough. Place in the fridge to set for 30 minutes.
Take the rolled out dough out of the fridge. Using a pizza cutter, cut the dough into noodles of your desired width. You could do fettuccini , linguini, spaghetti, etc..
To serve, toss it in your hot/warm sauce of choice, the pasta will immediately heat up and come up to the temperature of the sauce.*

Video

Notes

* Gelatin is an important component in this recipe. It gives structure to the pasta, and makes it more al dente. If you skip the gelatin, you will end up with a soft and easily meltable pasta.

* If you don’t want to use the pasta within 1-2 days, you can freeze it. Once you’re ready to use it, you can let it thaw ahead of time in the fridge.

* Do not boil the pasta, it will get mushy and start melting. To reheat it, you can place it in hot water for 5-10 seconds and drain it right away.

Net Carbs: 3g per serving
Yields: 1 servings

Nutrition