This keto pasta is a low-carb substitute for regular pasta noodles! They're chewy, cheesy, and perfect for topping with your favorite sauces, and they're made with only two ingredients! Each serving contains 1 gram of net carbs.
This is NOT your typical Italian pasta made with flour and wheat. If you're familiar with the keto diet, you'll know that no grains are permitted. This zero-carb pasta, on the other hand, is a fantastic substitute for a massive bowl of spaghetti or noodles...minus the carbs. There are no grains or flour required, but you'd never know.
The texture is light, soft, and slightly chewy. The flavor is mellow and rich, making it ideal for your favorite low-carb pasta sauces.
The Components
The yolk gives the pasta stability and makes it easier to cut into noodles.
Low moisture mozzarella cheese, finely shredded If you use different types of cheese, your noodles will taste like wet cheese.
Preparation
Begin by melting the mozzarella cheese.
Allow the cheese to cool for 1-2 minutes after it has been melted.
Then, whisk the egg yolks into the cheese mixture until smooth.
Form a rough 'dough' ball and place it on a baking sheet lined with parchment paper.
Place the ball of 'dough' on top, followed by another piece of parchment paper.
Roll out the dough with a rolling pin until it is thin.
Refrigerate the dough for 30 minutes to allow it to firm up.
Once the dough has chilled, cut it into thin strips with a pizza cutter.
Return the pasta to the refrigerator overnight to firm up.
Bring a large pot of water to a boil the next day.
When the water is boiling, add the noodles and string slowly and carefully for 30 seconds.
Drain the pasta and rinse it under cold water before placing it on a plate with your favorite pasta sauce.
Serve and Enjoy.
Kindly Share with your friends & family!
