On Amazon, you can find net zero pasta. It doesn’t taste that good, is harder than hell to chew, and it really makes you miss real pasta. After learning King Arthur’s Keto flour just needed a bit more water (we’re going to be experimenting with this stuff for some time to come), it was time to attempt pasta with it.
Because this flour wants more liquid, we took the original recipe of 4 large eggs and booted that up to 6 large eggs. The result has ridiculously fewer carbs, and tastes and feels just like real pasta.
Ingredients
- 3 Cups King Arthur’s Keto Flour (keep it out for sprinkling)
- 6 large eggs
Notes: this simple recipe worked out well, but we could not roll it out flat enough to make ravioli. It was really sticky and difficult to work with, clogged up our pasta making attachment to our mixer. So if we’re going to clog a pasta maker, use a manual one that’s much, much cheaper, and thin the pasta recipe. And switching to this manual gadget, worked perfectly.
Here are the additions to thin this recipe this recipe:
- 2 oz water
- 2 oz olive oil (we used MCT Oil)
Directions
Put your bread dough hook on your mixer and start with all the liquid ingredients on the bottom. Mix it all up on the lowest setting while helping with a spatula . This should take three minutes. With wet hands (it’s sticky stuff, you might want to use olive oil) take the dough to a wet bread board, set it down and knead it for up to five minutes . . . just get out the lumps, then put that into a very lightly greased Tupperware bowl, cover and store that in the fridge for two hours.
You do this to build gluten in the dough, and since this flour takes more liquid, we assumed it would take more time to build gluten. Two hours should be enough. It was for us.
You can try other pasta makers, believe me, we’ve tested a few. This dough is sticky. You’re going to have to work with it by hand. And when done using the one we used (above), pull it apart, and you’ll find enough dough to make a handful of genetically mutated pastas. Waste not want not, to pasta.
Cooking
It’s best and easiest to cook your pasta and freeze it if you’re not going to use it right away. Cooking it is simple.
Boil up at least 8 cups of water with salt added. As you make your pasta, just drop it in the boiling water. When it comes to the surface, it’s nearly done. Just stir them about and remove them and put them in a colander to drip.
You can serve right away or, as we said above, freeze it for later.
Nutrition
Now this is the great part. First, I’m not going to tell you the nutrition per serving because I don’t assume what kind of servings people eat. What I can assume is that a serving will be between 5 and 10 ounces, more if you’ve been out working hard.
Thus far, we know this:
- 5 oz of pasta = 4.8 grams net carbs and 24 grams protein
- 10 oz of pasta = 9.6 grams net carbs and 48 grams protein
And it all tastes like good, old fashioned pasta, which, as you can see below, is very high in carbs.
