About the Recipe
The pasta-bilities are endless with this tasty ketogenic noodles recipe. Whether you want to cook plain noodles topped with butter and parmesan, or extra fancy homemade pesto noodles this will be the base recipe for you. With minimal cook time and 30g fat this recipe will become a staple weeknight dish on your keto diet.
Ingredients
1 Cup Shredded mozzarella cheese (112g)
1 Large Egg Yolk (18g)
2 tsp Gelatin Powder (6g)
1 tbsp Water (15ml)
Preparation
1. In a small bowl add the gelatin powder and water. Whisk then let it sit to absorb. It will be very thick.
2. Using a microwave safe bowl, add the cheese, and microwave for 20-30 seconds until all the cheese is melted. Whisk the melted cheese to make sure that there are no solid cheese pieces, then quickly add in the egg yolk and whisk until the mixture is homogenous. Careful not to cook the egg yolk.
3. Next microwave the bowl with the gelatin in 10 seconds interval until all the gelatin granules are dissolved, usually 20 seconds total.
4. Once the gelatin mixture is ready, pour it over the cheese mixture and whisk quickly until it's properly combined. The mixture will start looking like a soft dough. (If the cheese mixture has cooled, microwave it for 10 seconds before you add the gelatin.)
5. Transfer the cheese mixture onto one side of a greased sheet of baking paper. Fold it over, and gently start pressing over the baking paper to spread the dough evenly.
6. Using a rolling pin, gently roll out the dough between the baking paper sheets into a 1/4 inch thick dough. Place in the fridge to set for 30 minutes.
7. Take the rolled out dough out of the fridge. Using a pizza cutter, cut the dough into noodles of your desired width. You could do fettuccini , linguini, spaghetti, etc..
8. To serve, toss it in your hot/warm sauce of choice, the pasta will immediately heat up and come up to the temperature of the sauce.
