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Low-Carb Almond Pasta

submitted by Sara on January 26, 2019
Source: https://www.ketolifefitness.com/recipes/keto-pasta
contains tree nutscontains almondscontains animal productscontains eggs

Ingredients
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servings
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1 cup Almond Flour, partially de-oiled
contains tree nutscontains almonds
 2 tsp Xanthan Gum
2 tbsp Psyllium Husk Powder
¼ tsp Salt, Kosher salt, table salt
2  (ea. 1.55 oz) Egg, medium
contains animal productscontains eggs
 7.35 ozaltogether (view nutrition facts)

Recipes that use this food

Preparation

  1. Serving size:
    2.45 oz (calculated)
    Notes: about 1 1/4 cup of tagliatelle
  1. Mix all the dry ingredients until they are well combined. There should not be any lumps and it is important that the xanthan gum and psyllium husk powder are evenly distributed.
  2. Put the mix on a surface and form a well.
  3. Add the eggs and, using a fork, stir the eggs incorporating the dry ingredients.
  4. Knead until it all comes together to a dough. This will take a couple of minutes.
  5. Let rest for a couple of minutes to let the dry ingredients absorb more of the egg's moisture.
  6. Using a pasta machine, roll out and make pasta of the desired shape. Tagliatelle (or fettuccine, if you like; basically long strips) are the easiest shape to make.
  7. Alternatively, using a rolling pin, roll as thin as you can (aim for 1/16 in or 1-2 mm) and cut into strips for tagliatelle.
  8. Finish by either adding to salted, boiling water for no more than a minute and strain.
  9. Alternatively, cook in butter or the sauce you are serving it with. This is especially recommended for spaghetti. You can add uncooked sheets when making a lasagna.

  10. Tips for using a pasta machine

  11. As with normal pasta dough, take a portion of dough and flatten it to a rectangle.
  12. Feed it through the machine on the thickest setting.
  13. Fold into thirds and feed it through the machine in the other direction.
  14. Repeat a couple more times.
  15. Then feed through the machine at one setting lower.
  16. Continue until you reach the desired thickness.
  17. If the sheet of dough gets too long to easily handle, cut it in half and work on each half separately.

Nutrition Facts
for
serving

  • Calorie count
    179 kcal
  • % of calories by macros
    Fat34.6 %62 kcal6.8 g
    Net Carbs5.6 %10 kcal2.5 g
    Dietary Fiber13.4 %24 kcal11.7 g
    Protein46.4 %83 kcal20.5 g
  • Approx. WW SmartPoints™
    2.9
  • Cholesterol 109.7 mg
  • Sodium 279.3 mg
  • Fat 6.8 g
    • Saturated Fat 1.3 g
    • Trans Fat 0 g
  • Carbohydrates 14.2 g
    • Dietary Fiber 11.7 g
    • Total Sugars 2.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 20.5 g
  • Calcium 16.6 mg
  • Iron 0.5 mg
  • Magnesium 3.5 mg
  • Potassium 45.3 mg
  • Zinc 0.4 mg
  • Vitamin A (Retinol Equivalents) 47.2 mcg
  • Vitamin B12 0.3 mcg
  • Vitamin C 0 mg
  • Folate 13.9 mcg
    • Folic Acid 0 mcg