Low Carb Homemade Egg Pasta
Indulge in the satisfying experience of creating your own **Low Carb Homemade Egg Pasta**, a delectable and keto-friendly alternative to traditional pasta. This recipe combines the nutty richness of almond flour with the savory depth of finely grated parmesan cheese, bound together by eggs and a touch of xanthan gum for that perfect pasta texture. In just 30 minutes, you can craft tender, golden ribbons of pasta that beautifully mimic linguine or fettuccine, ready to pair with your favorite low-carb sauces. Whether you’re on a keto journey or simply looking to cut back on carbs, this recipe is the ultimate solution for pasta cravings—delicious, gluten-free, and impressively simple to make from scratch!
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup parmesan cheese, finely grated
- 4 units large eggs
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the almond flour, grated parmesan cheese, xanthan gum, and salt. Mix thoroughly to ensure even distribution of the dry ingredients.
Make a well in the center of the flour mixture and add the eggs and olive oil to this well.
Using a fork, slowly incorporate the flour mixture into the eggs, stirring until a sticky dough begins to form. Once it becomes difficult to mix with the fork, use your hands to knead the dough until it's smooth and fully combined.
Shape the dough into a ball and wrap it with plastic wrap. Let it rest at room temperature for around 15 minutes. This helps the xanthan gum absorb the moisture and makes the dough easier to handle.
After the dough has rested, cut the ball into four equal portions. Take one portion and keep the others covered to prevent them from drying out.
Lightly dust a clean work surface with almond flour, then roll out the dough portion with a rolling pin until it's as thin as you can manage without tearing it. You may need to dust the dough with more almond flour if it becomes sticky.
Use a sharp knife or a pasta cutter to slice the flattened dough into thin strips, mimicking traditional pasta shapes like linguine or fettuccine.
Repeat the rolling and cutting process with the remaining dough portions.
Bring a large pot of salted water to a gentle boil. Carefully add the pasta and cook for about 2-3 minutes until the pasta floats and is tender.
Drain the pasta gently in a colander and serve immediately with your favorite low-carb sauce or topping.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 934 mg | 312% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 3.4 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2937 mg | 226% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
