Sometimes I miss pasta! While I am not your typical Italian (I am not a huge pasta fanatic), there are moments where noodles can be a wonderful comfort food. Making healthy ketogenic noodles has been a bit of a holy grail of the keto world. Most of the recipes out there are great, but they all contain some form of dairy. This recipe has no dairy and it is very rich in good protein and fiber. The texture resembles a good whole-grain noodle and it can be used both with sauces and in a soup.
Ingredients
How to Make It
- In a large bowl, whisk the eggs lightly with an electric beater, then slowly add the dry ingredients, constantly mixing on low. Raise the speed to high and whisk until the eggs are well emulsified, about 1 minute. The dough will be wet and sticky.
- Load the dough into a pastry syringe with a small round tip (about ¼ inch [6 mm] wide). If you don’t have a pastry syringe, you can add the dough to a plastic zip top bag and snip off a corner with scissors.
- Bring about 1 quart of water to a boil into a 2 quart (1.8 L) saucepan. When the water reaches a rolling boil squeeze the dough into the pot, in a continuous stream. You will get one long noodle. If you prefer many individual noodles, cut the dough at the desired length when squeezing. Boil the noodles until fully cooked, about 1 minute. Drain in a colander. Use with your favorite Keto Paleo pasta sauce.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 566 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Trans Fat 0.0 g |
carbohydrates 512 g 394% |
Dietary Fiber 48 g 126% |
Protein 141 g 282% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |