This low carb and keto fettuccine noodle recipe is a dream. It tastes just like the real deal and you will never miss pasta again!
Reprinted with permission from The Ultimate Keto Cookbook by Brittany Angell, Page Street Publishing Co. 2020. Photo credit: Brittany Angell
I love bread – like seriously. Give me bread slathered in butter with honey, a plate piled high with noodles or a buttery crust and I’m in heaven.
However, when you follow a low carb or keto diet, finding bread or keto noodles that taste like they are SUPPOSED to take, can seem impossible.
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However, my friend Brittany Angell is the queen of recipe recreation and she has just released her newest cookbook The Ultimate Keto Cookbook, and she has knocked it out of the park with her creativeness and skills as a cook.
Enjoy breakfast again with satisfying staples such as Keto Grits, Sage and Cranberry Turkey Sausage, Carrot Cake Protein Balls and Savory Caprese Biscuits. Lunch and dinner options are drool- worthy, including Smoked Cracklin’ Pork Belly Chili, Steak Fingers with Caramelized Onion Gravy and Pork Banh Mi Kale Salad. Brittany even takes it one step further by providing much-needed recipes like Perfect Easy Flatbread, Boiled Low-Carb Bagels, Cream Cheese Swirl Brownies and Caramel Candied Pecan Ice Cream. Did you even know you could have sangria, margaritas and daiquiri jello shots while on the keto diet? Well, you can have it all with this book.
With egg-free, dairy-free, nut-free and vegetarian options included throughout, there’s truly something for everyone. Set yourself up for long-lasting success with this incredible collection.
I’m super excited to pair her keto fettuccine recipe with my keto alfredo sauce which makes the perfect white sauce for chicken.
I have made so many variations of pasta over the years—gluten free, vegan, grain free—and had much success. This recipe was the most challenging of them all, and took much trial and error. The end result is incredible—it tastes like real pasta. It will completely blow your mind!
The key to good pasta is starch, and I was able to work around that for the most part by using mozzarella cheese. I decided that including a bit of cassava flour was worth a slightly higher carb count. It makes the pasta easier to work with, and gives it the perfect texture, plus it allows the pasta to be boiled in water. I used a classic pasta crank machine to roll out my pasta, but feel free to just roll it out to the desired thickness by hand and to use a pizza cutter to cut it into strips.
Place the mozzarella cheese in a microwave-safe
bowl and microwave on high for about 1 minute. Stir the cheese and set aside for a few minutes to allow it to cool.
When it is no longer extremely hot, add the eggs
and xanthan gum to the bowl. Using an immersion blender, process until the mixture is smooth. (Note: This can also be done in a food processor.)
Add the salt, lupin flour and cassava flour. Knead until the dough is smooth. It may still be a little bit wet and sticky at this point. Wrap the pasta dough in plastic wrap, or place in a sealed container and allow it to chill in the refrigerator for 1 hour.
After the pasta dough has chilled, it will be firm and easy to work with. Place a handful of oat fiber on your work surface. Cut
the pasta dough into four equal pieces. Cover the dough in oat fiber and start putting it through the pasta press on the widest setting. Put some more oat fiber on the dough, and bend it over itself. Feed it through the machine again, and repeat as necessary until you end up with a smooth, rectangular piece of dough. You do not need to reduce the width of the pasta machine, as the largest width works perfectly for fettuccine.
Alternatively, dust a piece of parchment with oat fiber, place the dough on it, and then cover with another sheet of parchment. Roll out to your desired thickness and cut the noodles with a pizza
cutter. Repeat this process with the remaining three pieces of dough.
Carefully roll the prepared dough through the fettuccine
setting on your pasta maker. Set aside the fettuccine on a sheet of parchment.
Bring a large pot of water to a rapid boil, and boil the pasta for 30 to 40 seconds. Remove from the pot and rinse under cold
water. Serve with any sauce of your choice.
This pasta can be stored in the refrigerator for several days prior to boiling, or it can be frozen. The pasta can be cooked from frozen, and will not require extra boiling time. Be careful not to overcook this pasta as it may get soggy.