Ultimate Keto Pasta Dough

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  • prep time

    prep time

    1 h 15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    1 h 15 min

Ultimate Keto Pasta Dough

This is an easy Keto-friendly pasta recipe that tastes very much like homemade egg pasta. Please take note that this recipe is only to make raw pasta dough, not a cooked dish. This pasta dough is also used in the Carb Manager Keto Homemade Ravioli w Spinach and Red sauce, which you may reference for cooking directions. The type of pasta you make will determine how you will cook it. The dough can be boiled (once dried), fried, or baked. It’s recommended you make large pasta shapes that can hold your favorite Keto sauces. Since many Keto sauces are high in fat, you’ll need a noodle that can hold heavy ingredients.

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).

Tips For Working With Keto Pasta Dough

If you’ve never made a Keto pasta dough recipe before, you’ll learn that Keto doughs tend to be stickier than others. If your pasta dough is a little tricky to work with, try dusting your surfaces with a Keto-friendly flour, such a fine-ground almond flour or paleo baking flour. You can always return your dough to the refrigerator to chill if it gets too warm. You can also re-roll your dough if it rips or tears.

Storage Tips

If you’d like to make pasta dough but use it at a later time, wrap the raw dough in plastic wrap and seal it in an airtight container before storing it in your freezer. Any frozen dough must come to temperature in a refrigerator, which may take up to 24 hours. Once you’ve shaped your raw pasta, you can dry it out (uncovered) in your refrigerator for 24 hours. Then, move the dried pasta to an airtight container to keep in your refrigerator for weeks at a time. Boil your dried pasta like you would wheat pasta.

  • Net Carbs

    2.5 g

  • Fiber

    4.2 g

  • Total Carbs

    6.8 g

  • Protein

    7.6 g

  • Fats

    15.4 g

185 cals

Ultimate Keto Pasta Dough

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    1 cup

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    2 tsp

  • Salt

    Salt

    0.25 tsp

  • Apple cider vinegar

    Apple cider vinegar

    0.5 tbsp

  • Raw egg

    Raw egg

    1 large

  • Water

    Water

    0.5 tbsp

Recipe Steps

steps 3

1 h 15 min

  • Step 1

    Sift together almond flour, xanthan gum, and salt. Add them to a stand mixer with a paddle attachment. Quickly mix in the apple cider vinegar. At a slower speed, mix in the egg and then the water. Once the dough forms into a sticky paste, transfer it to a sheet of plastic wrap. Wrap the dough and flatten it into a thin rectangular shape so it chills quickly. If you intend to freeze the dough for later use, you can keep it in a round dough ball.
    Step 1
  • Step 2

    If you are using the pasta dough the same day, chill the dough in your refrigerator. You can chill the dough for 1 hour or in the freezer for 20-30 minutes to help speed up the process. Once the pasta dough is firmer and no longer sticky, you can roll it between pieces of parchment paper into a flat sheet between ⅛” and ¼” thick. While working with the dough, you can always return it to your refrigerator to chill which will help the dough from sticking. You may also lightly dust your raw dough with a Keto-friendly flour, so long as you brush away any excess before continuing.
    Step 2
  • Step 3

    Shape your dough into your desired style of pasta. For inspiration, you can look at other Carb Manager recipes for styles of noodles and how to cut or shape them. This Keto pasta dough is used in the Carb Manager Keto Homemade Ravioli with Spinach and Red Sauce recipe, which you may also follow. For additional ideas and tips for storage and more, refer to the introductory paragraphs at the top of this recipe.
    Step 3

Comments 1

  • FortuitousRadish323172

    FortuitousRadish323172 a month ago

    The texture is not quite as firm as pasta but it’s perfect for the carb amount and ease of making. I made macaroni with a creamy alfredo sauce.