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Have you ever missed the comforting twirl of pasta while sticking to a keto lifestyle? I know I have! I remember my first attempt at making keto pasta—I was skeptical that anything could mimic the texture and satisfaction of traditional noodles. But when I took that first bite, I was hooked. This recipe is now a staple in my kitchen, whether it’s for a quick weeknight dinner or a cozy weekend meal.
Imagine a plate of silky, tender noodles coated in your favorite keto-friendly sauce. The texture is spot-on, the taste is divine, and best of all, it’s low-carb and guilt-free. Whether you’re a seasoned keto veteran or a pasta-loving newbie looking to cut carbs, this recipe is for you.
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What Makes This Keto Pasta Special?
This keto pasta is a revelation! Unlike other substitutes that rely on zucchini or shirataki, this recipe uses melted mozzarella and egg yolks to create a dough that’s rolled, cut, and cooked just like regular pasta. The result? Noodles that hold up to sauces and twirl perfectly on your fork.
- Texture & Taste: Chewy, tender, and neutral in flavor, perfect for pairing with any sauce.
- Quick & Easy: Prep time is minimal, with most of the magic happening in the fridge overnight.
- Versatile: Whether it’s Alfredo, marinara, or pesto, these noodles are the perfect base.
- Perfect for Any Occasion: Great for a cozy dinner or impressing guests with a unique, keto-friendly dish.
Why You’ll Love This Recipe
- Low-Carb Goodness: Only 2g of carbs per serving!
- Simple Ingredients: Made with just mozzarella and eggs—no fancy flours or specialty products.
- Make-Ahead Friendly: Prep the noodles ahead and cook them when you’re ready to eat.
- Budget-Friendly: No need to splurge on expensive keto substitutes.
- Crowd Pleaser: Even non-keto family members will love this dish.
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Essential Information
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Additional Time: 8 hours (refrigeration)
- Total Time: 8 hours 11 minutes
- Servings: 4
- Calories: 236 kcal per serving
Equipment Needed
- Essentials:
- Microwave-safe bowl
- Spatula
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
- Colander
- Alternatives:
- If no microwave, use a double boiler to melt the cheese.
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Ingredients
Main Components
- 2 cups (200g) shredded mozzarella cheese
- 2 large egg yolks (room temperature)
- Optional: 1/4 teaspoon xanthan gum (for texture)
Optional Toppings
- Grated Parmesan
- Fresh basil leaves
- Cracked black pepper
Expert Tips Before You Start
- Chill is key! Refrigerating the noodles overnight ensures they firm up for cooking.
- Melt the cheese completely for a smooth dough—lumps will make rolling difficult.
- Use parchment paper to prevent sticking and make cleanup a breeze.
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Instructions
- Melt the Cheese: In a microwave-safe bowl, melt the mozzarella for about 1 minute. Stir until smooth.
- Mix the Dough: Let the cheese cool for 1-2 minutes to avoid cooking the egg yolks. Mix in the egg yolks (and xanthan gum if using) until a uniform dough forms.
- Shape the Dough: Form the dough into a ball and place it between two sheets of parchment paper.
- Roll It Out: Roll the dough to about 1/8-inch thickness.
- Cut the Noodles: Remove the top parchment paper and use a pizza cutter to slice the dough into thin strips.
- Refrigerate: Transfer the noodles, still on the parchment, to a baking sheet. Chill uncovered for at least 8 hours.
- Cook the Noodles: Boil water in a pot. Drop the noodles in and cook for 1 minute—they’ll float when done.
- Serve: Drain, rinse under cold water, and toss with your favorite keto sauce.
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Variations and Substitutions
Dietary Adaptations
- Dairy-Free: Swap mozzarella with a vegan cheese that melts well.
- Vegan: Use vegan cheese and egg substitutes like aquafaba.
Flavor Variations
- Add Italian herbs like oregano or basil to the dough for extra flavor.
- Try turmeric or paprika for a colorful twist.
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Pro Tips & Success Secrets
- Storage: Uncooked noodles can be stored in the fridge for up to 3 days or frozen for 1 month.
- Reheating: Quickly reheat cooked noodles by dipping them in boiling water for 30 seconds.
- Serving Tip: Toss noodles in olive oil after cooking to prevent sticking.
Serving Suggestions
- Pair with keto Alfredo sauce and a sprinkle of Parmesan.
- Serve alongside a fresh green salad with a tangy vinaigrette.
- Add grilled chicken or shrimp for a hearty meal.
This keto pasta is proof that you don’t have to give up your favorite dishes to live a low-carb lifestyle. Give it a try—you might just find it’s your new go-to comfort food!
The Ultimate Guide to Keto Pasta: A Low-Carb Game Changer
Description
A simple and satisfying keto pasta recipe made with just two main ingredients: mozzarella cheese and egg yolks. Perfect for low-carb diets, this dish offers tender, chewy noodles that pair wonderfully with your favorite keto-friendly sauces. With minimal prep time and maximum flavor, this recipe is a must-try for pasta lovers looking to cut carbs without sacrificing taste.
Main Components
- Amount Per Serving
- Calories 236kcal
- % Daily Value *
- Total Fat 25g39%
- Cholesterol 170mg57%
- Sodium 350mg15%
- Total Carbohydrate 2g1%
- Dietary Fiber 1g4%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
