The Ultimate Guide to Making Keto-Friendly Pasta at Home
Ingredients
Essential Ingredients for Keto-Friendly Pasta Dough:
- 1 cup Almond flour
- 2 Eggs
- 1 tbsp Psyllium husk powder
- Olive oil or water a splash, as needed
Keto-Friendly Pasta Alternatives & Recipe Ingredients
- Zucchini for "zoodles"
- 1 package Shirataki noodles 1 package, konjac-based
- 1 can Palmini pasta 1 can, hearts of palm-base
- 1 medium Spaghetti squash
- Bacon 4 slices, for carbonara
- ½ cup grated Parmesan cheese
- ¼ cup, Heavy cream for Alfredo sauce
- 2 tbsp Butter
- 2 cloves Garlic
- ½ cup Cherry tomatoes
- 2 tbsp Pine nuts
- 1 lb Ground beef for meatballs
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese shredded
- 3 tbsp Basil pesto
- Salt to taste
Instructions
Mix dry ingredients:
- In a bowl, combine 1 cup almond flour and 1 tbsp psyllium husk powder. Mix thoroughly before adding 2 beaten eggs.
Form the dough
- Incorporate the eggs into the dry mixture. If the dough feels too dry, add a splash of water or olive oil until it reaches a pliable, workable consistency.
Roll out the dough
- Dust a clean surface with almond flour to prevent sticking. Use a rolling pin to flatten the dough to about 1/8 inch (3 mm) thickness.
Shape the pasta
- Run the dough through a pasta machine to create fettuccine strips or lasagna sheets. For lasagna, layer the sheets with your favorite fillings (e.g., low-carb marinara, ricotta, and mozzarella).
Cook the pasta
- Boil the pasta in salted water for 2–3 minutes (avoid overcooking to prevent mushiness). Drain and toss with a light sauce.
Final tip
- For keto lasagna, alternate layers of pasta, low-carb marinara sauce, ricotta, and mozzarella, then bake until the cheese is bubbly and golden.