Keto Fettuccine Noodles

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.

Course Main Course

Cuisine American

Keyword keto fettuccine

Prep Time 40 minutes

Cook Time 5 minutes

Total Time 45 minutes

Author Kelly

Ingredients

2 cups 225 g shredded mozzarella
2 large eggs
1 1/4 tsp 4 g xanthan or guar gum
1/4 tsp Himalayan salt
6 tbsp 36 g lupin flour
6 tbsp 48 g cassava flour
Oat fiber for dusting

Instructions

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.

Recipe Notes

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.