I am a big fan of the Shirataki angel hair for a good soup noodle, and also for asian inspired dishes. But, I still missed the egg noodle. As I mentioned before, I discovered some new low-carb fibers that really help give some gluten type elasticity to keto dishes. So, for me the next natural step was to start experimenting with making my own noodles. Since one of the fibers is konjac root fiber, my first experiment was to try and make my own shirataki noodle. Let’s just say, that recipe will not be showing up on the blog! Ugh! They looked like gooey jelly fish remains. So, was definitely not worth the trouble of trying to replicate when I can let someone else do the hard work and just buy them.
I found a recipe for a low-carb pasta dough on the Wonderfully Made & Dearly Loved website (linked here). But, I found these noodles a little hard to work with and pretty fragile. So, rather than completely recreate the wheel, I began experimenting with this recipe and added a few things to make it a bit higher in fat, and also a bit easier to manipulate.
The noodles I made were hand cut as I don’t currently own a pasta extruder (I am not sure if you could use a regular pasta maker. Please if anyone tries this post your success or failure in the comments so we can all benefit from your experience). I have since purchased an extruder and will add a comment once I have tried using it with this recipe.
I used the fresh Lasagna noodles to make a lovely Keto Dairy-free Lasagna, which I will post, and I used the dried Fettuccine noodles to make a Keilbasa and Pasta recipe, which I will also post.
I will link the extruder I bought and the fibers below.
- 2 eggs
- 1/4 cup coconut flour If using other nut flour increase to 3/4 cup
- 1/2 cup oat fiber (oat bran or flour is not the same)
- 1/4 cup konjac root powder (shirataki fiber is the same thing)
- 1/4 cup psyllium husks powdered
- 1 scoop MCT Powder
- 1 Tbsp baking powder
- 1/2 tsp unrefined sea salt feel free to add other herbs and spices to vary flavors
- 1 1/2 cup unsweetened nut milk you can also use a good broth for a deeper flavor
In mixer with paddle blade add eggs and beat well.
Add dry ingredients and mix until dough is a fine crumb.
Add nut milk/broth and beat on high for about 2 mins. or until nice thick dough ball forms.
Allow dough to rest about 5 mins. prepare silicone mats or parchment paper by sprinkling with a dusting of nut flour.
Divide dough in half and work one half at a time. If using a pasta extruder work dough on prepared mat, until no longer sticky.
If not using a pasta extruder, then cover with second mat or parchment and roll out to about 1/8" thick.
Gently remove top parchment.
Using a pasta or pizza cutter (a knife will also work) cut noodles from dough
Noodle may be used fresh or dried.
If drying place noodles on parchment covered dehydrator racks and dry for about 4-6 hours.
For pasta, other than Lasagna noodles, which may be used fresh or dried. Add noodles to salt water at a full boil and boil 5-10 mins or until desired tenderness is achieved.
Dried noodles may be stored in airtight bag in a cool dry place. Macros are per approximately 1/2 cup serving of pasta.
total fat 5 g
net carbs 2 g
protein 5 g
Uses Keto Pasta recipe located in menu.
- 9 Keto Pasta Lasagna Noodles use fresh or dried
- 1 lbs ground meat I used lamb, but any ground meat will do, just check Macros.
- 8 oz. Non-dairy Ricotta I used Kite Hill brand, if not dairy sensitive may use real ricotta, just recheck macros
- 2 Scallions or green onions finely chopped
- 5 fresh basil leaves about 1 tsp dried
- 1 tsp fresh or dried oregano
- 2 tsp minced garlic
- 1 cup low-carb marinara sauce I used Caramelized Onion & Butter, Indulgent Marinara
- 2 cups water
- 1 cup shredded almond mozzarella I used Lasanti brand, if using real mozzarella recheck macros
- 1 cup baby arugula
- salt and pepper to taste
Preheat oven to 400° F. and prepare baking 8X8 baking dish by greasing or spraying.
In a large skillet lightly oiled, brown ground meat with garlic, spices and green onions, over medium high heat.
Reduce heat to medium and add marinara and water and simmer. Allow meat sauce to simmer until sauce reduces and thickens, then remove from heat.
Place one layer (3 noodles) on bottom of prepared baking dish. Since I was using the pasta fresh, I just cut parchment paper and all and peeled it off as I was layering.
Add a layer of meat sauce and arugula.
Add Ricotta (it may not spread easily so you can use the dollop method.
Add a layer of mozzarella.
Add another layer of lasagna noodles.
Repeat layering adding process until you have 3 layers total, with a generous bit of mozzarella on top. Bake about 20-25 mins until heated through and cheese is melted.
Macros are per serving based on using non-dairy ingredients and ground lamb. If making a dairy version and/or using another ground meat, you make wish to refigure the macros.
total fat 30 g
net carbs 7 g
protein 28 g
Uses about 1 cup of Keto Pasta (recipe listed in menu) may be used fresh or dried.
- 1 cup Keto Pasta (see recipe in blog menu)
- 1 loop keilbasa sausage I used Boarshead brand
- 1/2 cup creme fraiche may use heavy cream, but will take longer to reduce
- 2 Tbsp butter
- 2 Tbsp green onions or chives
- 2 tsp Dijon or brown mustard
- 2 tsp minced garlic
- 1 cup water
- 2 Tbsp Parmesan or Romano Cheese grated
- salt and pepper to taste
In a medium pot bring salted water to a boil.
Add about 1 cup of fresh or dried Keto Pasta and boil until desired tenderness between 5-10 mins.
Drain and rinse pasta and set aside.
In a pot or skillet add butter, garlic, green onions, and sliced sausage.
Saute until sausage begins to brown, then add remaining ingredients except pasta.
Simmer until sauce has reduced and thickened somewhat, then add pasta and simmer until pasta is reheated.
Macros are per serving.
total fat 54 g
net carbs 3 g
protein 20 g