Keto Pasta Noodles Recipes

KETO PASTA NOODLES RECIPE

Steps:

• Place your 1 cup of mozzarella cheese and melt it in the microwave in a microwave-safe dish. In my microwave, I placed in for 20 seconds, stirred, then another 30 seconds for the cheese to melt. Microwave times vary so find the best option for your oven. You can also do this on the stove top.
• Next, separate out your egg whites from your egg yolk from the 1 egg. You will want to keep the egg yolk portion of the egg.
• After you have melted your cup of mozzarella cheese, drop in your egg yolk into your bowl of melted mozzarella cheese and mix together. If you are a lover of garlic, this is where you can mix in your garlic powder. I just sprinkle a little to get that garlicky taste into the keto noodles.
• Next, we are forming the keto noodles! Your keto pasta dough should be formed in a ball in the bowl. Smack it down on your counter, I put parchment down because this can become a sticky situation. Then I place a piece of parchment paper on top of the keto noodle dough.
• You will want to roll your keto pasta dough using a rolling pin. This will flatten it out. You will want to roll it until its around 1/8 of an inch thick.
• Next, grab a pizza cutter and start cutting long strips to form the keto noodles. You can cut the noodles as thick as you would like, I aim for around 1/2 inch wide.
• Here is the bummer - these noodles will need to go in the fridge for around 5 hours to set. This is worth it, so don't fret this. This process allows the moisture to be removed and will give your keto pasta the consistency of traditional noodles.
• After your keto pasta has sat in the fridge for 5 hours, remove. Drop your keto pasta into boiling water for just 30 seconds, that's all it takes.
• Next, after your pasta is cooked - run it under some cold water - this will help your noodles retain their shape.
• Last, top with your favorite pasta topping. This is perfect for adding a ground beef and tomato sauce topping, for a keto spaghetti dish.

KETO PASTA RECIPE - 3 INGREDIENTS

Steps:

• 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.*

KETO NOODLES - LOW CARB EGG NOODLES

Steps:

• In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
• In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
• Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
• Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter. Serve with sauce, if desired.

KETO LOW CARB PASTA NOODLES

Steps:

• Put the mozzarella in a bowl and heat it in the microwave for about 1 minute. Take it out and stir and put it back in for another 30 seconds until the cheese is melted.
• Let the mozzarella cool for about 1 minute. If you add the egg too soon it will start to cook from the heat from the cheese, but if you wait too long the cheese will be too hard to blend in the egg yolk.
• Add the egg yolk and stir until the egg and cheese are completely blended together.
• Place your dough on a piece of parchment paper and then place another piece on top.
• Using a rolling pin, roll out the dough until it is about ⅛ inch thick.
• Remove the upper piece of parchment paper and now with a pizza cutter, cut the dough in long strips, about ½ inch wide.
• Refrigerate the pasta strips on the paper for at least 6 hours, or even as long as overnight.
• Take the pasta noodles out of the refrigerator and remove them from the parchment paper and place them on a plate and put them back in the refrigerator for about an hour to chill back up.
• Bring a pot of unsalted water to a boil. Once the water is boiling them proceed to take them out of the refrigerator.
• Drop them into the pot of water and cook for about 30 seconds or so. You will see them starting to float to the top of the water.
• Immediately dump them into a colander and run cold water over them to help them to set after being in the hot water. After all, we are dealing with cheese that melts quickly.
• Pour your favorite sauce over them and serve.