The Best Keto Pasta Ever! Low Carb Pasta! How to make Keto Pasta Keto Fettuccine - only 1.5g carbs!

All I’ve heard lately from you guys is keto pasta…can you make a keto pasta recipes? Now I haven’t made a keto pasta recipe on the channel because all the low carb pasta recipes out there just don’t cut it! I have a high standard on my channel. I wanted a low carb pasta recipe that was AMAZING, something close to real pasta! Well, we’ve found it! Introducing, the BEST keto pasta ever!

This keto pasta is using similar ingredients to the best keto bread recipe on my channel. It took a number of tries to get this keto pasta recipe to work however. I wanted a keto pasta recipe that you can handle just like regular wheat pasta – I wanted to be able to roll the keto pasta, cut the keto pasta and boil it to have some delicious, quick and easy low carb pasta at the end. And all of those boxes are checked! This keto pasta comes in with VERY good macros for those on a keto, lchf, banting of low carb lifestyle. It is very low carb and suitable for those doing a keto diet. This will not kick you out of ketosis with such a low net carb count.Plus this keto pasta is packed with fiber, so it will keep you nice and full for a long time! My motive for this keto pasta recipe was to make a keto pasta that comes close to the real thing. I was sick of these so called low carb pasta recipes which were horrid! A mix of almond flour and egg, ended up with some chewy, falling apart excuse for a keto pasta recipe. I couldn’t in good conscience, put up a poor keto recipe like that on my channel. That would be doing my loyal subscribers an injustice. I pride my channel on have great keto recipes / low carb recipes that actually work, taste great and can be made by anyone. You can trust the keto recipes that appear on my channel.

A huge shoutout must go to one of my subscribers, Phil Dietrich, who gave this keto pasta recipe to me. I made a small change and think this low carb pasta recipe came out AMAZING! I love being connected to out keto community to develop awesome keto recipes to help you keep it keto. This keto pasta recipe requires some adapting – if you see it is a little too dry and not coming together, you can add in a tablespoon of water or two. You’ll just have to experiment. However, I found the xanthan gum really helps this keto pasta dough come together. I am absolutely thrilled how this low carb pasta came out. It rolls out like regular wheat pasta, goes through a pasta machine like regular pasta (to make keto fettuccine), and can be boiled just like regular pasta. Yep, it is quite remarkable! You are now free to make any keto pasta dish that you choose. My first keto pasta recipe was a chicken keto fettuccine alfredo! It was quite spectacular.

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Ingredients for this Keto Pasta Recipe (this can be scaled up/down if needed):
1/2 cup Vital Wheat Gluten (80g/2.82oz)
1/2 cup of Oat Fiber (41g/1.45oz)
2 eggs
1/2 Tablespoon Olive Oil
1/2 Tablespoon salt
1/4 teaspoon Xanthan Gum

UPDATED Macros for the Keto Pasta:
Cal: 559
Fat: 22g
Net Carbs: 10g (44g total carbs – 34g fiber)
Protein: 64g

UPDATED Macros per serving of Keto Pasta (assuming 4 servings):
Cal: 140
Fat: 5.5g
Net Carbs: 2.5g (11g total – 8.5g fiber)
Protein: 17g 

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[reighngold]

I made and ate this pasta and it was amazing. I have made pasta MANY times before I started Keto. I have also made other versions of keto pasta that used vital wheat gluten. This is by far the BEST version of keto pasta I've ever made. Hands down, no question, it's amazing.
Few things to note though
1. You must roll it before you put it through the pasta machine, if it's not basically thin enough to be your machine's level 1 thickness, it will not go through well. You really can't make it like you do with regular pasta and use the machine to knead it. The machine basically just does the final thinning out.
2. The more you rest the dough before resting the better. It literally will be MUCH easier if you do it that way. I rested it for 30 minutes the first time and then the next time for 90 minutes and it was MUCH easier and smoother after 90 minutes.
3. Kneed it a LOT in the mixer. Once it gets to the point where he shows it is done, switch to the dough hook and knead it for 5-8 more minutes until it's smooth. It might be in a few pieces, that's cool, just knead it together into a ball and rest. If you don't knead it enough it won't roll out smooth (from experience here)
4. Salt the water well before cooking. This will not taste exactly like real pasta (duh), but if you salt the water it comes out exceptionally well and will be as good as the sauce you serve it with.

[jozsefbako]

The pasta is just ready! I tasted it and it's delicious! A bit spongy but delicious and soft.
I made it like this:
80g wheat gluten
20g bamboo fiber
2 eggs
1/2 tablespoon of salt
1 tablespoon of coconut oil
1/2 teaspoon xanthan gum

I kneaded it all by hand and let it rest for half an hour. Then I stretched it out with a rolling pin. Then I stretched it further with the machine, and then immediately cut it into fettuccine size. I cooked for 3 minutes. And it's done. In the evening, there will be linguine pasta for the sauce. Yummy!!!

[lyleak]

Saw this today. Found a pasta maker for 15 bucks on FB marketplace. Happened to have ingredients on hand. My wife says it is the best thing I’ve ever made! Thanks!

[frankmmiii]

I made this last night and while I was making it, it didn't smell like fresh pasta the way I used to make the regular flour pasta. But after I cooked it and then tasted it, BINGO! You couldn't tell the difference! It tastes just like regular homemade pasta! So now I can start making fresh pasta again and use my Made in Italy, Imperia Pasta Machine again! Thank You!

[kaysmith]

This dries really well in a dehydrator, and keeps for ages that way. Just like the bought pasta. (Also makes great pasta shapes) Thank you.

[vittoriaconn]

It's been two years since I made this and I had a hankering for another batch, but WOW, has wheat gluten gone up in price. My last order for Anthony's, in June 2021, was $14.99. Now it's $25. The US is a net importer of it (meaning the US doesn't produce enough for its own consumers), and the protein content of European crops has apparently been disappointing. I'm sure that the Russian invasion of Ukraine is behind part of the increase as well, as Ukraine had produced 40% of the world's wheat supply. (P.S. I bought the 4-pound bag anyway. Between it and the oat fiber, cost per batch comes to around $2 as of May, 2023. Much, much cheaper than soy noodles and a whole lot tastier. So appreciate this gem of a recipe. Thank you!)

[helened]

Just tried this...Amazing! I used psyllium husk powder because I didn't have Xanthan gum. Wow...just Wow! I put some EVOO, garlic powder, cracked black pepper, and Parmesan and I was in PASTA HEAVEN.

On a side note, I kneaded everything by hand because I didn't have a mixer but I did buy the recommended pasta maker. Thank you for sharing this recipe! This is a definite keeper!

[theveronicarae]

Now I wish companies would make this to sell in stores so I don’t have to actually make it

[ginnyyoung]

I just made lasagna using this noodle recipe, so good! First time I've had lasagna in over a year. I left the noodles in sheets the length of my pan instead of cutting them down to fettuccine and cooked them first. Then I just assembled the lasagna like normal. I also used a homemade marinara sauce with homegrown tomatoes, but that way I could control the sugar content in the sauce

[suncoastcrafting]

Thank you for the good information. It looks like this was several years ago. Have you made any changes since then? Are you still eating this? Do you still enjoy it? Is it still working?

[keycityproperties]

Made it today. Looked dark while making it and rolling it, but lightened to what the video looked like after cooking. Did not look like crumbles while mixing. Came together pretty quickly. Added a few tablespoons of water just since I thought I should. Really just made it sloppy. Left it in the container for 2 hrs while I did something else. Rolled fine. Tasted great. Kids loved it. Cooked it with diet chef's Alfredo sauce. Everyone loved it. Thanks!

[ladyg]

I made this tonight, though I was unable to find oat fiber in Whole Foods. I substituted oat bran, which apparently is not the same thing. However, I ground the bran in my high speed blender turning it into a finely ground flour. Surprisingly, this pasta for me was a success despite the substitution. It seemed more like a whole wheat pasta, but lighter. My finished dish was fettuccine with smoked salmon, artichoke hearts, green olives, lemon zest and fresh grated Parmesan. My husband said it was a keeper. I am no stranger to handmade pasta, so I know the consistency to look for and how to work with the dough. This dough handled beautifully, very stretchy without breaking. I dare say I found this easier to make than regular pasta. I was about to get rid of my KitchenAid pasta cutters, so I am very excited to have this recipe in my repertoire of go-to handmade pastas. Thanks for sharing this recipe, I am now a fan of yours.

[keksloo]

This is incredible. I'm diabetic and I control it with a very strict diet and one of the things I would kill for is a bowl of good tasting low carb pasta. Not zoodles, not those crappy white noodles packaged in liquid 🤢. Thank you so much for this recipe. Searching for an affordable pasta maker now.

[abdullahalzayed]

Tried this recipe yesterday. It tastes like cooked whole-grain bread. I had to put so much sauce to mask its flavor. It didn’t suit my taste. But I really appreciate your efforts for uploading this video. Keep up the good work.

[mauresawalker]

I just made this... it’s the best low carb pasta I’ve tasted! Period. I included a bit of lupin flour with the oat fiber.. gives it a buttery taste. Thanks so much for this recipe!!

[mstexasg]

I have a pasta maker that has been sitting on top of my refrigerator for 2 years...unused and still in the box. You've made my dream come true 🥰🥰🥰

[BillieWagtail]

I’ve never tapped on a video so quickly. Incredible.

[KathySTH]

OMG! The best pasta I’ve had that is low carb. Make sure to use “Life Source” oat fiber! I also let the dough rest for 90 minutes. It is great! I have the KitchenAid pasta attachments, so it made it a lot easier to make. Thank you!

[fireball_]

I just made this twice. Unfortunately, the other comments were right. It does taste like boiled cardboard☹. The texture is very grainy. My dough was brown, not yellow like in the video.

[tomoliver]

Feel like the only one but made these today and they were inedible. Followed instructions to the letter