We've created a pasta recipe that is suitable for clean keto and has almost no carbs at all! Regular pasta has very little nutritional value, and "normal" low-carb pasta replacements like konjac noodles or soy don't add anything beneficial to our bodies. Our low-carb pasta contains one full nutritious egg per portion, so you can finally enjoy a nutritious and delicious pasta dish without worrying about the carbs!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Calories: 70.8kcalCarbs: 0.18gProtein: 3.28gFat: 2.3g
We provide approximate nutritional information for convenience and as a courtesy. Please note that this may vary depending on the products you use. Please read our full nutrition disclaimer for more information.
Ingredients
- 20 g Low-Carb pasta flour
- 1 Egg
Instructions
- Use the flour to create a small well on your worktop.
- Crack the egg into the well and start mixing with a fork.
- As the dough starts to stiffen use your hands to knead as much as possible until you have a ball of firm dough.
- Wrap in cling film and let rest in the fridge for at least one hour, preferably longer.
- Remove the dough from the fridge and put it through your pasta maker.
- If you don't have a pasta maker, roll it out and cut it into the desired shape. The more you manipulate the dough, the more flexible it becomes.
- Put a pan of water on to boil, and add salt and a splash of olive oil or butter.
- Once the water is boiling, add your pasta.
- The pasta is ready once it floats. This happens very quickly!
- Drain the pasta, put it back in the warm pot and add a good splash of olive oil, butter, salt and pepper.
- Stir and serve with the sauce of your choice.
Notes
Why not try this pasta with some homemade low-carb green pesto?
Tried this recipe?Let us know how it was!
A revelation! The first time I’ve ever made pasta, let alone with bamboo. It’s amazingly good.
Hey, I’ve tried tonight and it was a disaster. How long did you knead it for. My
Dough was falling apart and crumbling
Where did the bamboo come into it, please? I am wondering if I have missed something.
Hi Pipmo! Bamboo flour is one of the ingredients in our pasta flour. However, we have since also produced our very own dry pasta, which doesn’t contain bamboo. You can get yours here: https://old.lowcarbfood.co/shop-category/pasta/
My pasta is just crumbling? What texture and consistency should it be?
Managed to get it rolled out without crumbling, added a little oil too. The taste and texture is identical to pasta! It’s amazing. The only thing I would change is the addition of physillium husk of that was possible x
Amazing, I’m so glad that I’ve finally tried this!
My first attempt was with half of the dough I made, only left in the fridge for an hour. That did not work well, it all just sort of disintegrated as soon as I put it through the machine. I tried again at dinner time: the second half of the dough was left in the fridge for 5 hours, and then it handled almost identical to normal pasta dough, the difference with the lunch batch was huge. And it’s delicious and filling.
TLDR: leave dough in fridge for a few hours longer for mind blowing amazing pasta
Using this flour a lot at the moment. Latest was 3-cheese ravioli for tea tonight – lovely!
I have just used large eggs and it is really sloppy 😳… wondering if the eggs were too big ?
Hi Sandra, oh no! Yes, that could be the case. Try adding more of the pasta flour to thicken it.