Based on popular demand from my original Keto Pasta recipe, I spent quite a bit of time designing a dried pasta that everyone will love. This recipe is incredibly simple, shelf stable, and free from psyllium husk powder. I recommend making a few batches, and keeping them on hand for a keto pasta night!
Servings: 4
Prep time: 20 min
Cook time: 5-7 min
Macros Per Serving:
Calories: 226
Fat: 18g
Protein: 10g
Total Carbs: 9g
Net Carbs: 4g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
1 Cup almond flour
1 1/4 TSP xanthan gum
2 TBSP ground flax seed
¼ TSP salt
2 pasteurized eggs
2-3 TBSP almond flour for pasta machine
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information
Let's Do This:
Add all dry ingredients to food processor. If you do not have one, this can be done in a bowl.
Pulse food processor to mix thoroughly
Add eggs to dry ingredients. Pulse until a ball starts to form.
On a sheet of parchment paper, knead/massage the dough until it becomes less sticky and softer.
Section into four equal portions of dough.
One at a time, sandwich the dough between sheets of parchment paper. Using a rolling pin, roll the dough to about 1/4 inch thickness if you are using a pasta machine. If not, roll pasta to desired thickness and skip to step #12
Set pasta machine to largest setting.
Lightly coat both sides of dough with almond flour. Run through pasta machine.
Fold dough over on itself in thirds, then run through again (see video for details).
Set pasta machine to size 2. Lightly coat dough in almond flour.
Pass dough through machine to achieve final thickness.
Put your desired cutting die on the machine, and run pasta through it. Alternately, you can cut it by hand with a pizza cutter.
Hang dry for 24-48 hours before storing in a cool, dry, airtight container. For spaghetti, I find that piling the pasta in a "bird's nest" works best.
Cooking:
Bring water to boil.
Add past for 5-7 minutes depending on thickness.
Strain and serve.