Keto Pasta Recipe
Prep: 10 minutes
Chilling: 30 minutes
Total: 40 minutes
Ingredients
- 1.5 cups Mozzarella Cheese shredded
- 2 large Egg Yolks
- 1 tablespoon Gelatin Powder unflavored
- 2 tablespoon Cold Water
Keto Marinara Sauce (Optional)
- 5 oz Crushed Tomatoes canned
- 1 clove Garlic minced
- 2 teaspoon Olive Oil extra virgin
- ¼ teaspoon Basil dried
- Sea Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Dilute the gelatin (sheets or powder) into the cold water and whisk to get a thick, glue-like consistency.
- Place the cheese in a heatproof bowl and either microwave for a few seconds or place it in a double boiler to melt. Give it a good whisk and ensure there are no clumps of cheese.
- Add the egg yolk and quickly stir to incorporate it into the cheese. Make sure you do this quickly so the egg doesn't start to cook.
- Microwave the gelatin mixture for around 10 seconds at a time (or again using the double boiler) to help the gelatin dissolve. Stir well.
- Add the gelatin mixture to the cheese mixture and stir to incorporate well. If the cheese mixture has cooled, microwave it for 10-second intervals until it is warm again. You should now have a soft dough.
- Grease two sheets of baking paper and add the dough in between.
- Roll out with a rolling pin (a bottle or tall glass would also do) into a ¼-inch thick sheet.
- Refrigerate for 30 minutes and cut into long strips.
- Make your favorite keto pasta sauce, like my low carb marinara sauce while the pasta sets.
- Serve with a hot pasta sauce of your choice.
Makes 2
Nutrition
Calories: 322Fat: 23.6gProtein: 24.5gTotal Carbs: 2.5gNet Carbs: 2.5gSugar: 1g