World · Keto
Keto Pasta (2 Ingredients)
Mozzarella and egg-yolk noodles — a low-carb, grain-free take on classic pasta. Hands-on time is minutes, but the dough needs to chill overnight before slicing. Adapted from Arman Liew at thebigmansworld.com.
Halal-friendly Vegetarian Gluten-free Medium
- Prep
- 5 min
- Cook
- 1 min
- Total
- 6 min
- Serves
- 4
1g Net carbs
12g Protein
25g Fat
236 Calories
Per serving
Ingredients
- 2 cups (224g) Low-moisture mozzarella cheese, finely shredded
- 2 Large egg yolks, room temperature
Method
- Melt shredded mozzarella in a microwave-safe bowl in 30-second bursts, stirring between, until smooth. Cool 2 minutes.
- Whisk in the egg yolks and bring the mixture together into a soft ball of dough.
- Sandwich the dough between two sheets of parchment paper. Roll out thinly with a rolling pin.
- Transfer the parchment to a baking tray and refrigerate 30 minutes to firm up.
- Use a pizza cutter to slice the chilled sheet into thin noodle strips. Refrigerate overnight on the tray to fully set.
- Bring a large pot of water to a rolling boil. Add the noodles and stir gently for 30 seconds.
- Drain and rinse briefly under cold water to prevent sticking. Transfer to bowls and top with warm low-carb sauce.
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