Pasta, that gift from the Chinese and Italians that makes life worth living. Ok, maybe that’s stretching it jussssst a little but damn, who doesn’t love them some pasta? “Pasta” does happen in keto – there’s spaghetti squash, “zoodles” (which I still love), konjak noodles like Miracle Noodles (damn, they smell bad!), cheese-based ones (holy calories, Batman!), and even the Keto Iron Chef created a protein noodle recipe that is pretty good, but for me, none of them really hit the spot.
That has changed.
First, I can’t take the credit for this. The Precious (aka The Lady) is to thank for this one. She researched and researched this, tried 1000000000000 different combinations until she found something on the Low Carb Friends forum. She tried it. Then she looked at it closely. The ratios weren’t ideal. The ingredients needed to be changed a bit. The glucomannan was insanely high which, because it is one of the purest forms of dietary fiber, means… YEH, NO POOPING FOR A WEEK! Thank you, I’ll pass. Hell, if I want gastro distress, I’ll just eat carbs :). The flavor needed some help. Sooooo, a little swap of this and that, add a little extra, take a few things away, and BANG!!!
$#@%&! KETO NOODLES!!
2 net carbs per serving!!
We don’t have a pasta expeller or roller, if you do, this will work EXCELLENT in one. How do I know this if I don’t have one? Trust me on this. It will work. You don’t even need either of those to pull this off. We use our Kitchenaid Meat Grinder attachment with the cutting blade removed and the smallest disk in place (hint – spray the parts with some cooking spray or wipe down with a keto-safe oil to make cleanup easier). Yeh, the noodles are thick and not like spaghetti, but if you have a real pasta machine\attachment, you CAN MAKE SPAGHETTI!!!
What if you don’t have any of that?
Roll it out and cut with a sharp knife or even more ideal, a pizza cutter.
This is not a gooey, sticky, FRAGILE dough.
I used to make my own fresh pasta as a carboholic. I cannot tell the difference. We made lasagna noodles with this using the roll and cut method.
Screw zucchini as fake noodles.
IF you use the meat grinder method, these will come out perfect with some cheese sauce to blow away that carby crap in the blue boxes you see in the store. Just cut up the long strands to length of your liking before cooking the noodles.
Switch it up with some low carb marinara, ground beef, and OHMYGOD BEEFARONI!! Keefaroni? Pffft. Call it whatever you want, I call it @!#$&! heaven in a bowl �?�
Swap out the garlic powder for 1/4 tsp ground ginger, pinch of coriander, and a little coconut aminos to make awesome ones for Asian dishes :).
You’re welcome �?�
Recipe below the jump.
The Precious’ Keto Pasta that doesn’t suck or smell
1 lg egg
2 tbsp glucomannan powder
4 tbsp oat fiber
1 tbsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp coconut flour (we are HUGE fans of Anthony’s products)
3/4 cup water, warm (whatever is “hot” out of your tap)
Beat egg well in a bowl or zip it up in a blender. Add dry ingredients and mix until gravel-like texture. Add water, mix until well combined. Form into a log and let rest for 8-10 minutes. Break into balls about the size of an egg, run through your choice of pasta machine (extruder or roller), meat grinder, or roll out (do it between parchment\silipat and slice to form noodles). Refrigerate for at least an hour, it will keep for up to 5 days.
To prepare noodles, boil a couple cups of salted water (I used 4 cups water + 2tbsp salt). Add pasta to boiling water and reduce heat immediately to just slow boil. Leave pasta in for 3-4 minutes for thick noodles, 1-3 for spaghetti. Drain and use with your favorite sauce or dish.
Yes. You can also use these in soups �?�
Nutritional information per serving: Calories each 48 , Fat: 2g Protein: 2g, Carbs: 19g Fiber: 17g Net: 2g