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RECIPE
5 INGREDIENTS 5 STEPS 20min

Keto Pasta

5.0
3 Ratings
The low-carb pasta you've been waiting for! No need to spend half a paycheck on that fancy store-bought Keto Pasta when you can make it at home with just a few simple ingredients and easy steps (we think it even tastes better).
Keto Pasta Recipe | SideChef
The low-carb pasta you've been waiting for! No need to spend half a paycheck on that fancy store-bought Keto Pasta when you can make it at home with just a few simple ingredients and easy steps (we think it even tastes better).

How To Make Keto Pasta

How To Make Keto Pasta Dough From Scratch

Using a food processor or blender, combine all the dry ingredients and pulse until well combined. Add eggs to the dry ingredients and pulse together until a ball of dough starts to form. You can then knead the pasta dough on a flat surface until soft and form it into a ball until ready to use.

How To Prepare The Keto Pasta

When your keto pasta dough is ready, you can roll it out to the fettuccine-like thickness. If you’re using a pasta maker, use the largest setting to pass through the dough and choose the fettuccine function to cut it. If you don’t have a pasta maker, you can use a rolling pin to flatten the dough and cut it using a knife. Don’t forget to sprinkle some almond flour on the dough and the rolling pin to prevent it from sticking. You can hang the keto fettuccine pasta or put it on a rack to dry for about 24 hours before using it or storing it.

Ingredients & Substitutions

  • Almond Flour - a popular keto-friendly flour and alternative to regular flour. It’s naturally low-carb and packed with nutrients.
  • Ground Flaxseed - known as a great egg replacement, this is added in this recipe as a binding agent that will help the pasta keep its shape. Flaxseed also helps in digestion and lowers blood cholesterol.
  • Xantham Gum - an absolute keto staple that helps in stabilizing the pasta dough. If you’re new to keto, it’s great to keep xanthan gum in your pantry. Aside from its many uses in cooking, it has a lot of health benefits too. It helps regulate blood sugar and lowers cholesterol.
  • Eggs - the sole wet ingredient for this keto pasta dough; it helps bind everything together and gives the pasta its bright yellow color.

Tips & Suggestions

  • You can try using this keto pasta recipe with your favorite sauces or try this Keto Alfredo Sauce too.
  • Use more water than you’d usually need to boil regular pasta. It will help not to let your pasta noodles stick together or break.

Frequently Asked Questions

How long should I cook my dry homemade keto pasta?

Cook your keto pasta for less than 5 minutes. Just like cooking regular pasta, the best way to know if your pasta is cooked to your preferred texture is to take a bite.

How do I store my homemade keto pasta?

To keep it fresh and have it stored longer, you should dry it for 24 hours, put it in an airtight container, and keep it in your pantry. No need to store it in the fridge, especially not in your freezer. It can last for more than a month.

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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
20min
Total Time
$3.04
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3/4 cup
Almond Flour
plus 2-3 Tbsp for the Pasta Machine
2 Tbsp
Ground Flaxseed
1 1/4 tsp
Xanthan Gum
1/4 tsp
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Nutrition Per Serving

VIEW ALL
CALORIES
430
FAT
34.1 g
PROTEIN
18.3 g
CARBS
18.3 g

Author's Notes

-Pasta will need to dry for 24 hours.
-If you don't have a pasta machine, you can just follow the instructions and roll it out super thin instead of feeding through the pasta machine at each step. Your pasta might be a bit chewier since it will be slightly thicker, but it will still taste great!
-To cook bring a pot of water to boil and salt generously. Cook the dried pasta for 4 minutes, strain and serve with desired sauce.

Cooking Instructions

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Step 1
Combine Almond Flour (3/4 cup) , Ground Flaxseed (2 Tbsp) , Xanthan Gum (1 1/4 tsp) , and Salt (1/4 tsp) in a food processor and pulse.
Step 2
Add Eggs (2) to the mixture and continue to pulse until a ball starts to form.
Step 3
On a sheet of parchment paper or on clean surface, knead the ball of dough until it becomes soft and pliable.
Step 4
Roll the dough into a 0.5cm thickness with a floured rolling pin. Set the pasta machine to the largest setting and coat the dough with almond flour before guiding the dough through the machine.
Step 5
Fold the dough into thirds, onto itself and coat in almond flour, then pass the dough through the machine on a size 2 setting. Cut using the fettuccine function, then hang to dry for 24 hours before storing it in an air-tight container.
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Nutrition Per Serving
Calories
430
% Daily Value*
Fat
34.1 g
44%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
18.3 g
7%
Fiber
11.2 g
40%
Sugars
2.0 g
--
Protein
18.3 g
37%
Sodium
505.8 mg
22%
Vitamin D
1.0 µg
5%
Calcium
200.1 mg
15%
Iron
3.3 mg
18%
Potassium
67.7 mg
1%
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