Real Pasta, But Keto! With CarbQuick

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Welcome to JB's back porch and introduction to making a keto pasta recipe.

Measure out 1.5 cups of CarbQuick and set aside.

Add 3 tablespoons of vital wheat gluten to the CarbQuick in a food processor.

Add 1 tablespoon of flour and 1/2 teaspoon of salt to the mixture in the food processor.

Add 2 eggs and 1 tablespoon of olive oil to the food processor.

Blend the mixture until it reaches a granular texture, resembling little pebbles.

Turn the mixture out onto a Silpat liner and work it together into a round disc.

Cover the disc with a clean dish towel and let it rest for 15 to 20 minutes.

After resting, knead the dough for about 5 minutes, wetting hands as needed to avoid adding too much water.

Form the dough back into a ball and let it rest again for 15 minutes.

Cut the rested dough into small pieces for extruding.

Use a KitchenAid pasta extruder to form the dough into macaroni or other shapes.

Dust the work surface with reserved CarbQuick mixture to prevent sticking while extruding.

Feed the small balls of dough into the extruder and shape into desired pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens