Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles

QUEENKETO LOW CARB PASTA #1 FETTUCCINE EGG NOODLES

Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles.

Almost like REAL pasta, but a mere 1g carbs per serving.

And all you need is 4 INGREDIENTS plus a pinch of salt!!!!

This is it! After a loooong wait, it’s here. I’m super excited!!!! If you’ve been substituting wheat pasta for low-carb alternatives, you’ll know how expensive and disappointing they all are. Now you can MAKE YOUR OWN delicious keto pasta, IN MINUTES, without a pasta machine and with hardly any effort.

You know I’m a lover of all Italian foods. Pasta was my pre-keto number 1 best friend and one of the foods I missed the most after cutting out carbs. It’s obvious why. Pasta is an amazingly versatile invention. You just boil it, add whatever sauce you fancy and voilá – you have a yummy, quick dish for every occasion. It was my go-to meal whenever I needed to cook something that was simultaneously quick, effortless and satisfying. Meat or fish with veggies is great, but every day? Nope. Not for me, anyway. Having that pasta packet in the cupboard was one of my life’s essentials.


Once I entered keto world, I thought I’d have to say goodbye forever to pasta. Then I learned about konjac (aka shirataki, glucomannan, miracle noodles) and got excited. Tried it. Hated it. Aside the slimey texture, it tastes like glue (?) and has no bite. More akin to chewing a water-filled worm – I’d say. Not that I’ve ever chewed a water-filled worm, mind you. Anyway, I found it totally disgusting and pointless, and it gave me stomach cramps with bloating. But I persevered with it for a while anyway, just to see whether I would get used to it. I didn’t. And once I read about its potential to cause bowel obstruction, I ditched it for good.

Then I tried Black Bean Pasta (click HERE for U.S. option). 14g net carbs per 100g, reasonably priced, and easy to store. Not perfect, but a huge improvement from konjac, especially in terms of texture. However, it only went well with strong sauces that masked its overpowering flavour, and ketohusband didn’t like it at all. I still use it occasionally, but only because it is convenient to grab from the cupboard, as it’s a dry ingredient.

If you fancy giving it a try, check out my Low Carb Spaghetti with Pesto recipe.

Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles

Eventually, I came across another type of “low carb pasta” made from pea protein and wheat gluten. A slightly chewy texture, but quite close to real pasta, and without any particularly strong flavour. It became ketohusband’s favourite and I cooked with it for a while. It was a very expensive option, even though you only needed 40-50g per portion. Click HERE for the link if you want to try it (sorry – it’s only available in the U.K.). Definitely my favourite out of all the low-carb options I’ve tried through the years.

So now you may be asking yourself why go through the trouble of making my own pasta after finding a good enough substitute. The answer is simple: making my own saves me money, I don’t have to order it, there is no need to wait for delivery and it tastes way better. As my pasta freezes well, I make batches that I split into individual portions and keep in the freezer. With no need to pre-boil it, I just defrost it and stir it into my pasta sauce. Easy peasy lemon squeezy!

How to Make Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles

The inspiration for my recipe came from lowcarb-ology.com, where I saw low-carb pasta involving wheat gluten. My modifications and adjustments have created a texture, consistency and flavour that – in my opinion and according to my own taste buds – is closer to real wheat pasta than anything else I’ve tried before.

There are plenty of recipes for low carb pasta on the net. What makes my Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles different, is that they are made with lupin flour, which gives them a pasta-neutral flavour.  To add a little elasticity, I incorporated Guar Gum. You can omit it, but you needn’t be afraid to use it: it’s a plant-based fibre and totally innocuous.

Remember that if you’re allergic to peanuts you may also react to lupin. If you have any concerns, best choose an alternative flour. I have another pasta recipe that doesn’t use lupin flour. Click HERE for my Queenketo Pasta #2 (lupin-free) recipe.

Making this pasta is a cinch. All you have to do is mix the ingredients BY HAND thoroughly. Pour the mixture onto a lined baking tray, bake for a few minutes, let cool for a couple of minutes, roll the ‘pasta sheet’ and slice into fettuccine-like ribbons.

Spread out the ribbons and let them dry out for a few hours. Then you can put them in the fridge, covered, where they’ll keep for several days. Unless you’re eating them immediately, of course. I told you it was easy!

The Queenketo Low Carb Pasta #1 Fettuccine Egg Noodles recipe yields 3 medium portions. I find the portion size is enough once you add a sauce full of meaty or veggie chunks. If serving with just a simple, thin sauce, like pesto, plain tomato sauce or even butter and Parmesan, you’ll need a larger portion, in which case, the recipe will yield 2 large servings.

Don’t forget that this pasta is already cooked, so there is no need to pre-boil before adding to sauces.

Enjoy!

QUEENKETO LOW CARB PASTA #1 FETTUCCINE EGG NOODLES
 
Author: 
Nutrition
  • Yield: 200g when dry
  • Serving: 
  • Calories: 148
  • Fat: 11g
  • Net Carbs: 1g
  • Protein: 10g
Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Forget look-alike pasta that tastes nothing like the real thing. This one's a keeper!
Ingredients
Instructions
  1. 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.
  2. pre-heat oven to 160C static.
  3. 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.
  4. 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.
  5. 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.
  6. once cooled, roll, and slice thinly (crossways) with a sharp knife.
  7. unroll each ribbon and transfer to a plate or tray.
  8. 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.

Enjoyed this post? Feedback makes all the hard work worthwhile! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂

 

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47 Comments

  1. Hi,Antya, I FINALLY got around to making the #1 recipe. Im not sure what I did wrong, but they came out sort spongy.Im not sure if its because I used a food processor to mix it, or because I had to try to convert the ingredients to US measures.Is there any tips to . make them less spongy? Thanks so much for taking the time!

    • Hi Laura, thank you for your comment. Yes it does indeed make a huge difference when you overwhip the mixture, as too much air makes it more of a spongy consistency – I know because that’s exactly what happened to me on two occasions when I was in a hurry and thought that using an electric whisk would speed things up – I learned form my mistake. Hand whipping just to the point of having a homogenous mixture, but not foamy or airy, is key. Try again but manually beating – it won’t need a big effort and you’ll see the difference. Also, I highly recommend you use metric scales, as they are the only way to accurately measure the ingredients. Finally, maybe bake it 1-2 minutes longer, as that should firm it up more. Thank you for having a go. Have a great day!

    • I did it the way you said, and PERFECTO! HUBBY loved it and he doesn’t even really like Keto ” experiments” as a rule. The texture IS a bit like soft fat noodles, and as long as theres a good sauce, they are a great sub for pasta. THANK YOU for coming up with the recipe. I think it is a bit like the cream cheese pancakes, ingredient-wise but wow, you invented something great here for us Ketalians!

  2. Antya, Thank you so much for your recipes! I discovered you while vacationing in Liguria (I’m American and teach Italian in the US) where I was desperate to find the base for the pesto here and couldn’t bear myself to ruin the pesto with the dried green bean pasta I brought from the US. I love that many of your recipes have an Italian slant to them and am so grateful to you for introducing me to lupin flour! I am bringing back several bags of lupin flour home! Do you think these noodles could be dehydrated? Also, any ideas for keto foccaccia? (I can’t stop “tasting” the real stuff even though I’m trying to stay low carb here! Grazie di cuore! (P.S. I love your name! Mia figlia si chiama Antea!)

    • Hey Janaya, YOUR name is way nicer than mine! So grateful that you took the time to post a comment – I truly appreciate it. Lupin flour is a-ma-zing. The ‘pasta’ recipe freezes really well, doesn’t clump and retains its flavour when defrosted. I’ve not tried dehydrating it, but I suspect it wouldn’t work, because dehydrated ‘pasta’ would need to be immersed in hot water to re-hydrate and the ingredients here don’t lend themselves to being boiled (no gluten to hold the structure together – it would disintegrate). I hope that makes sense. As for Genoese focaccia…it’s on my to-do list… watch this space… 😉

  3. Happiness! It is chanterelle mushroom season and now I have something to put them on top of! By chance I found Lupin flour in Walmart in the US today. A nice Chanterelle Mushroom Alfredo is on my menu!

  4. You are not Queen Keto……. you are GODDESS KETO! I’m Asian and since going keto, I’ve learned to make do with cauliflower rice for my rice cravings but I couldn’t find anything that could satisfy my fried noodles cravings – until now! Zoodles and shirataki noodles really don’t cut it but this does! I simply slice them real thin and let them air dry for at least 6 hours before using them. So far I’ve tried your basic sponge (I was over the moon that I could have that real cake texture again) and lupin flour fathead pizza crust recipes and honestly, I really don’t know how you come up with all these ideas! But I’m not going too question it and I am just going to worship you!

    • Well, I don’t know your name, but thanks a million for your wonderful comment. You truly made my day! ☺️

      • How do you get the cream cheese to incorporate? It was chunky!

        Also, can you sub xantham gum instead of guar gum?

        • Cream cheese can be more or less creamy, depending on the brand you buy. Philadelphia, for example, is very dry compared to my local store’s equivalent. But as long as you beat it enough, or warm it up slightly, it should incorporate with ease. As for xanthan gum, you can use it instead of guar gum, but the fettuccine won’t be as ‘stretchy’.

  5. IS THERE ANOTHER FLOUR THAT CAN SUBSTITUTE FOR lUPINE?

  6. Could I sub out the guar with Pamela’s Not Xanthan Not Guar?

    • Hi Sherry, that product contains potato starch, which is a high-carb ingredient. However, since you’d be using just a small amount, I’d say go for it. Please let me know how your noodles turn out.

  7. Hi, Antya, I was THRILLED to find your site as a fellow italian, pasta has been my biggest disappointment in keto. Tried every type like you. Anxious to try making thr lasagne noodles into pasta noodles, but have two questions: have you tried making skinnier noodles/ My favorite way to eat pasta is angel hair with oil/butter and parmezan. I don’t want sauce per se- would these work with hot butter and parm? Have you tried it? I don’t want to waste them trying it if you have and failed..

    • Hi Laura, yes it will work and I have done it. ‘Pasta in bianco’ as Italians call it, is a super quick meal if you’re in a hurry, and these fettuccine work absolutely fine. Make sure you leave them out at room temperature (if frozen or refrigerated). You may even want to give them a quick blast in the microwave first, just to warm them up a little.
      All you need to do is heat the butter + extra virgin olive oil in a frying pan until very hot, throw in the fettuccine, stir to heat through (not for too long, or the ‘sauce’ will be soaked up by the noodles), sprinkle Parmigiano all over and eat immediately.
      As for Angel Hairs…well, it’s down to how skilled you are with knife work. Because you cannot use a pasta machine, you won’t be able to recreate Angel Hairs exactly. Just do your best at slicing the pasta sheet as thinly as you can.
      Hope this helps!

      • Thanks Antya, Ill give it a try! Do you prefer the lasagna noodle recipe to make fettuccine? Which one do you think is the closest to plain old white spaghetti? I just made the lasagna recipe into noodles. Will let you know how it works with the butter and cheese thing. Thanks again for the quick response!

        • Hi again Laura. My preference is for the fettuccine recipe (pasta #1). I think it delivers the closest texture, especially if you add an extra teaspoon or two of lupin flour. The lasagna recipe is great for layered recipes, but I would say it’s a little too moist for spaghetti-linguine-fettuccine ribbons that mix with a sauce. Neither recipe will ever match the firm yet elastic texture of ‘real’ pasta, but hey, this is low-carb world, so we have to accept compromises.:D

  8. Just baked these
    They remind me of a giant crepe
    Can’t wait to try them .thank you Antya.

    Sincerely
    Jodi

  9. Hi, will these noodles hold up well in a dish like macaroni and cheese where they’re sitting in a sauce and baked?

    • Yes, they will. I use the pasta #2 recipe for lasagna and other layered dishes that are baked. You won’t get the exact texture of pasta, but very close – just a bit softer and less elastic (because there’s no gluten or wheat).

  10. Michael Kleinman

    Overall I think this is pretty amazing and tastes very similar to real egg noodles. I went to lowcarb-ology.com and read her recipe and watched her video which I think helped. She only cooks hers 5 minutes and said not to overtake it so I cooked mine 8 minutes. My pasta came out great on the first try. The only thing I would say is that I think 1/2 t salt is way too much for my taste and low carb-ology had no salt in her recipe. I will cut the salt in half and see how that works next time. I like the fact that you use a whisk instead of a blender because that worked fine and I had less to clean up. I am diabetic and have not had pasta in 9 years so thank you so much for sharing your Keto food finds!

    • Hi Michael, thank you so much for taking the time to visit my site and leave your comment. You’re right about the salt being a bit excessive for those who prefer a more neutral pasta (my ketohusband included), but as you say, it’s easily adjusted. By the way, you can bake extra batches of this pasta and freeze it for convenience – it defrosts quickly and tastes no different to when freshly made.

  11. Hi Antya – This recipe looks great! Do you know if there is a method to dry these fully after they are made so that they can be shelf stable and be used later on by boiling in water? Thanks!

    • Hi Jean! How spooky…your message arrived just as I finished baking a fresh batch of these! This is how I store my ‘pasta’: I air-dry it for a few hours to release moisture, then I put portions into zip-lock freezer bags and I store them in the fridge (if using within a few days) or freezer. I defrost portions and then add them directly into whatever sauce I’ve made, over high heat for a couple of minutes to warm it all up nicely. The idea of drying these fettuccine for shelf-life stability is interesting, but I’ve certainly never tried it. I’m pretty confident that using a dehydrator would work, but I have no idea how long the shelf life would be or how best to ‘revive’ the pasta when it comes to using it. I would tend to think that blanching it in boiling water might work. If you have a go, I’d love to know how you got on. Good luck!

    • RHONDA LYNNE ROBERTS

      Let them air dry completely, then vacuum seal them (requires equipment!) and place in a dark, non-humid cupboard.

  12. Linda Wines

    I just made these this afternoon, but haven’t tasted them yet. I am concerned that mine seem dry and flaky. When I go to cut them they want to kind of break into pieces and they don’t look nice and flexible like yours do. Any ideas on what I might have done wrong?

    • Hi Linda, did you use full-fat cream cheese, lupin flour and guar gum, or did you use substitutions? If you replicated the recipe exactly, then it must be that the pasta became overcooked (every oven is different in terms of heat and cooking levels). A few minutes after it comes out of the oven, it should peel away easily from the silicone mat and feel dry but slightly rubbery and flexible. It should be easy to roll up the pasta ‘sheet’ and slice it into fettuccine, which are then left to air dry. Give it another go, but test it using 1 egg, so you don’t waste ingredients. That said, it should still be edible, unless really very brittle and dry. Let me know how you get on, please, so other readers can benefit from your experience. I have replicated this recipe countless times, so I know for certain that it works – none of my recipes are one-time-lucky concepts.

  13. I received my lupin flour but I forgot to order guar gum. Would glucomannan work instead?

    • Hi Renee, I’ve never used glucomannan, so I’m not sure. Guar gum in this recipe adds elasticity. If you’re familiar with glucomannan and it also has a visco-elastic property, then I don’t see why it wouldn’t work. Please let me know how it turns out, if you give it a go, so other readers can benefit from your experience. Thank you!

  14. Ordered some lupin flour and can’t wait to make these noodles with Alfredo sauce.

  15. claudia johnson

    can we sub lupin flour for almond or coconut we cant find lupin

    • You won’t get the same taste if you swap. Where are you located? I have provided lupin links in the recipe for UK, U.S. as well as an international option. Alternatively, try THIS pasta recipe – no lupin.

  16. These are wonderful! Asparagus, porcini, chicken Alfredo topper with some parm. I’m eating fettuccini–mmmm….

  17. This noodles are AMAZING!! We are hooked and they came out perfect!! I am going to use this recipe to make larger noodles for Keto Lasagna!! Ty for this recipe !!!

    -Wendy and Jeff Moore ?

  18. Nina Khmielnitzky

    Hi, what can I use instead of lupine flour for a keto diet? And is xanthan gum the same as guar gum? Thanks!

    • Xanthan and Guar gums work in a similar way, so you can use whatever you choose. I avoid Xantham because of the bacteria it’s produced from, but that’s just my preference.
      As for flours, most keto followers use coconut or almond flour. I use lupin in some of my creations when the consistency requires it. I have another pasta recipe coming up and it doesn’t use lupin – you may want to wait for that one to be published…a few weeks at most.

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