2-Ingredient Keto / Low Carb Pasta Noodles

Keto / Low Carb Pasta Noodles – Chewy and delicious, these keto low carb pasta are the perfect basis for all of your favorite pasta sauces and flavors! They use only two ingredients like regular pasta except we replace flour with mozzarella cheese.

Photo credit: © Eatwell101.com

Ingredients list for the Keto / Low Carb Pasta

• 3oz (100g) mozzarella, shredded 
• 1 egg yolk

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Add shredded mozzarella to a bowl and melt in the microwave for 1-2 minutes. Allow to cool down for 30 seconds to avoid “cooking” the egg yolk when mixing.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Gently fold the egg yolk into the melted mozzarella, using a spatula or wooden spoon. You should obtain a smooth, slightly elastic texture. Form a ball with the mixture.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Arrange the ball onto a parchment paper-lined baking sheet. Place another piece of parchment paper on top of the dough and press down with your hand until thin. You can also use a rolling pin. Note that the dough is a bit elastic so take your time.

Photo credit: © Eatwell101.com

Remove the top parchment paper and cut the dough into thin strips with a sharp knife. Let dry the pasta in the refrigerator for four hours or overnight, until completely dried up.

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Place the Keto “pasta” in boiling water for just 30 seconds – not more because it can start to fall apart.

Photo credit: © Eatwell101.com

Drain the Keto pasta into a colander and run cold water over the pasta to prevent sticking. 

Photo credit: © Eatwell101.com

Directions

1. To make the keto pasta: Add shredded mozzarella to a bowl and melt in the microwave for 1-2 minutes. Allow to cool down for 30 seconds to avoid “cooking” the egg yolk when mixing.

2. Gently fold the egg yolk into the melted mozzarella, using a spatula or wooden spoon. You should obtain a smooth, slightly elastic texture. Form a ball with the mixture.

3. Arrange the ball onto a parchment paper-lined baking sheet. Place another piece of parchment paper on top of the dough and press down with your hand until thin. You can also use a rolling pin. Note that the dough is a bit elastic so take your time.

4. Remove the top parchment paper and cut the dough into thin strips with a sharp knife. Let dry the pasta in the refrigerator for four hours or overnight.

5. Place the “pasta” in boiling water for just 30 sec, or even less depending on the consistency. Drain into a colander and run cold water over the pasta to prevent sticking. Serve the Keto pasta with your favorite sauce and toppings – We used parmesan, basil and fresh cracked black pepper for the photos, but a good tomato sauce will do the trick – Enjoy!

This recipe is inspired by Tasty’s 2 Ingredients Pasta.

Tips for the Keto pasta recipe

• Don’t use salted water to cook the pasta as mozzarella is already salty.
• Make sure to use pre-shredded mozzarella instead of shredding it yourself. Storebought shredded mozzarella is less moist than mozzarella bought by the block and it will hold better.
• Make sure to let the pasta completely dry up before cooking. Have the water fully boiling before dipping the cheese pasta very quickly.

More Keto-friendly recipes you might like

• Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes
• Baked Shrimp and Broccoli Foil Packs with Garlic Lemon Butter Sauce
• Lemon Garlic Butter Chicken and Green Beans Skillet
• Instant Pot Crack Chicken Spinach Soup with Cream Cheese and Bacon

Photo credit: © Eatwell101.com