QUEENKETO LOW CARB PASTA #1 FETTUCCINE EGG NOODLES
Prep time
Cook time
Total time
Forget look-alike pasta that tastes nothing like the real thing. This one's a keeper!
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 200g when dry
Ingredients
- 60g cream cheese
- 3 extra large eggs (180g)
- ¼ tsp fine Himalayan pink salt (U.S. option HERE)
- 3 tsp (7.5g) lupin flour (U.S. option HERE)
- ½ tsp guar gum (U.S. option HERE)
Instructions
- MANUALLY whisk cream cheese, then combine 1 egg; whisk in guar gum until smooth, then incorporate the remaining eggs, 1 at a time, and finally add salt and lupin flour.
- pre-heat oven to 160C static.
- pour the mixture over a silicone baking mat (U.S. option HERE) placed on an oven rack and spread it as thinly and as uniformly as you can, in a square or rectangular pattern.
- bake for 10-12 mins, until opaque all over the top and the edges have shrunk inwards, then remove from oven and leave to cool for a minute.
- peel away from mat (it should lift off easily, like a thin rubber sheet - if it's sticky it's undercooked - bake for a little longer), and flip over.
- once cooled, roll, and slice thinly (crossways) with a sharp knife.
- unroll each ribbon and transfer to a plate or tray.
- leave to air-dry for a few hours, before adding to your pasta sauce.
Notes
DO NOT use an electric whisk - you will end up with spongy fettuccine.
A silicone baking sheet helps spread out the mixture more evenly, which would be difficult on non-stick parchment paper.
The mixture should be viscous and stay in place when you spread it. If it's too liquid, add a little more lupin flour.
If you bake it in an oven tray, rather than on a baking mat placed on top of an oven rack, make sure it is completely flat bottomed, otherwise the liquid mix will collect in the middle concave.
Cooking time varies depending on how thinly you manage to spread the mix.
Once air-dried, you can store these fettuccine in the fridge, covered, where they will keep for 3-4 days. They can also be frozen in zip-lock bags.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
A silicone baking sheet helps spread out the mixture more evenly, which would be difficult on non-stick parchment paper.
The mixture should be viscous and stay in place when you spread it. If it's too liquid, add a little more lupin flour.
If you bake it in an oven tray, rather than on a baking mat placed on top of an oven rack, make sure it is completely flat bottomed, otherwise the liquid mix will collect in the middle concave.
Cooking time varies depending on how thinly you manage to spread the mix.
Once air-dried, you can store these fettuccine in the fridge, covered, where they will keep for 3-4 days. They can also be frozen in zip-lock bags.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: ⅓ Calories: 148 Fat: 11g Net Carbs: 1g Protein: 10g
Recipe by at https://queenketo.com/queenketo-low-carb-pasta-1-fettuccine-egg-noodles/