Not to Stir the Pot, But This Keto Pasta is Low Carb Perfection
Whether you eat it al dente or like it a little more well done, pasta isn’t something you should have to give up once you go keto. Not anymore, at least. Because our keto pasta captures that family dinner feeling no matter how you serve it. Lupin flour and oat fiber give it that perfect pasta texture. Top with your favorite keto sauce and you’re in business.
In a small bowl, add the eggs. Whip them with a fork until fluffy.
Add ¾ cup of lupin flour and mix until it’s fully combined. If the dough is sticky add a ¼ cup of oat fiber. (The dough should resemble a firm play-dough consistency)
Split the dough into a few parts so it’s easy to roll out. Use a pasta roller machine and start rolling the dough at the highest level to make the widest dough first. It may seem crumbly at first, but keep rolling.
Fold it over a few times, roll the dough for 2 or 3 times, and then put it back on another side. This may take 5 times or more of rolling through the pasta machine.
Reduce the thickness on the pasta roller one level each time you roll it out.
Keep rolling it until you get to a #2 or #3 level.
Lay out the sheets of dough on a piece of parchment paper and cut the noodles.
Place them in a pan of simmering hot water. The noodles will change to a lighter color and float when they are done cooking. This will only take 2 minutes or so.
Only add a few noodles at a time so they don’t stick together.
Add sauce, pesto or any type of keto friendly sauce to your dish!
