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prep time
15 min
cook time
0 min
ready time
15 min
Keto Porcini Mushroom Pasta Dough
Make your meal gourmet with this Keto pasta recipe made with porcini mushrooms. Almond flour pasta dough is blended with dried porcini mushrooms and eggs. The dough has a rich fragrance and will taste fabulous once you make your pasta with it. Please note that this recipe is for raw dough only. After chilling the dough, you may create your pasta, dry it out, and boil it like you would traditional pasta. When the noodles cook, the dried porcini mushrooms rehydrate to give the noodles a chewy tenderness. Let other users know in the comments what type of Keto pasta you made with this recipe!
How To Store The Dough
If you are going to prepare your pasta the same day, you can chill your Keto pasta dough in the refrigerator for a couple of hours in advance. If you plan to use it at a later time, you should portion and freeze the dough. Always thaw frozen dough in your refrigerator. You may also prepare your pasta, and refrigerate or freeze the pasta. This way, you can quickly cook your Keto pasta whenever you want to.
Different Uses
If you’d like a pasta recipe to follow, go to the Carb Manager Keto Porcini Mushroom Fettuccine Pasta Noodles recipe. Otherwise, make your favorite type of pasta with the dough, dry the pasta, and boil the noodles. Make noodles for a side dish, small noodles for soups and stews, or roll and fill the pasta before cooking.
Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).
Net Carbs
2.9 g
Fiber
4 g
Total Carbs
6.9 g
Protein
7.4 g
Fats
16.3 g
193 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Dried Porcini Mushrooms
1 g
Water
0.25 cup
Dried Porcini Mushrooms
1 g
Almond flour
1 cup
Baking Aids Xanthan Gum
0.5 tbsp
Salt
0.25 tsp
Raw egg, yolk
2 large
Apple cider vinegar
0.5 tsp
Recipe Steps
steps 3
15 min
Step 1
Choose 3 or 4 pieces of dried porcini mushrooms, and add them to a small dish. Heat the water either in a pot on the stove or in a kettle. Pour the hot water over the mushrooms, and let them rehydrate as they flavor the water. Keep the mushrooms aside while you prepare the rest of the dry ingredients for the pasta dough.Step 2
Add the second amount of dried porcini mushrooms to a bullet blender or food processor. Blend the mushrooms until they grind down into a flaky mixture. Make sure there are no chunks remaining. In a large mixing bowl, combine the ground mushrooms with almond flour, xanthan gum, and salt. Make a well in the center of the dry ingredients, and add egg yolks and apple cider vinegar to the center.Step 3
Mix the wet ingredients together in the center of the bowl, then mix all the ingredients in the bowl together until a dough forms. Pour the warm water the mushrooms were rehydrating in into the dough. You can mince and add the rehydrated mushrooms to the dough as well. Keep mixing until the dough absorbs all the ingredients and comes together. Wrap the dough in plastic wrap, and store it either in your freezer or refrigerator until it’s ready to use.
