Pasta – real pasta that sauces stick to, doesn’t chew like rubber, or fall apart in water is a real struggle. Thanks to a new product from King Arthur’s Flour, if you are keto (but not GF), this can end. It is as simple to make as “real” pasta, check it out! Remember, “KETO” is a metabolic process, NOT A FOOD. While it is generally recommended that you go grain\gluten-free when on a ketogenic lifestyle, it is not a requirement. Not everyone has an adverse reaction to gluten. If you do, then skip this recipe and check out my “Pasta that doesn’t smell or suck” recipe.
Recipe: Makes 4 servings (4 net carbs per serving)
1 cup King Arthur Keto Flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup half & half (or 1/8 cup cream, 1/8 cup water)
Combine dry ingredients. Add well-beaten egg. Mix until have crumbly mixture. Add liquid. Mix until can create a firm, sticky ball. Kneed for about 30 seconds. Cover in plastic wrap, chill for at least 60 minutes, can store for up to 24 hours. Remove from fridge. Break off about 1/3 of dough. Flatten with hand on lightly floured surface. Roll or use pasta machine to flatten to desired thickness. Be aware it will double in size when cooked so plan accordingly. Cut to desired shape, set on rack to dry for at least 60 minutes.
Bring pot of water to slow roll. Add cut pasta. Cook for 5-6 minutes or desired texture, stirring occasionally. Drain. EAT!