Yields: 8 servings
Difficulty: Easy
Macros: 137 cal, 0. 3 g net carb, 3. 8 g fat, 17. 1 g protein
Original Instagram link: https://www.instagram.com/p/BkVPmiyFk3a/
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Ingredients:
- 200 g keto flour
- 80 g (2 large) eggs, whole
- 50 g (3 large) eggs, yolk
- 3 g (1/2 tsp) salt
Directions:
- Pour keto flour into a mound, and create a well in the center.
- With a fork, lightly whisk eggs, and add to the center well.
- Gently swirl the eggs and slowly combine with the surrounding flour.
- Continue combining the eggs and flour; use a bench scraper to help gather the dough.
- Gently knead the dough until it comes together to a ball.
- Wrap in plastic, and let rest 15 min.
- Divide into 8 pieces, and run through a pasta machine (I went to 5-6 thickness). You may need to use extra flour if the dough becomes too sticky.
- Bring water to boil, and season with handfuls of salt (salty as the ocean!).
- Cook pasta for 30-60 seconds, or until barely al dente.
- In a small sauté pan, mix cooked pasta with sauce of choice for a few seconds.
- Serve immediately.
Notes:
The noodles were tender and had a nice bite. I like this version because it’s not all egg yolks (don’t need to figure out what to do with all those whites).
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How do you store it? Can it be dried? Dried but still refrigerated? If it’s cooked and cooked, does it clump up or can it be pulled apart? Just wondering cause to go through all the effort, I’d like to be able to store it even if I just use it as leftovers through the week.
ReplyDeleteHello, I recommend drying them in the portion size you would serve. I normally dry them in nests for a few days, then store in a Ziploc bag. I've left a few bunches out for a few weeks, and they cooked up just fine. As for leftovers, as long as it's coated in sauce it shouldn't clump together too badly.
DeleteCan you use powdered egg (whole and yolk) for the pasta with the same results? Thanks!
ReplyDeleteNo, because powdered eggs are dry ingredients. You need eggs to bind the dry ingredients together. I suppose if you also added water it could work.
DeleteThanks! Do you know if this would work through a shape extruder like the pasta attachments for kitchen aids?
DeleteYes, some people have used an extruder. I've made macaroni before. You may need to adjust the moisture content to get the right texture to put through the machine!
DeleteExcellent, you're awesome! Thank you so much for all the work you do here, it's very appreciated! :)
DeleteIs this the recipe you recommend for traditional (stacked) lasagna?
ReplyDeleteI apologies, I thought I had saved the reply. Yes, you can make traditional lasagna layers. I would flash boil the sheets before using for layers. I found that using fresh, raw dough causes it to disintegrate into the sauce.
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