There’s something deeply comforting about pasta, isn’t there? For me, pasta has always been more than just a meal—it’s a thread that weaves through memories of Mama Lou’s kitchen, where the air was rich with laughter and the scent of simmering sauce. When I first started exploring low-carb lifestyles, I worried I’d have to give up this cherished comfort, but that’s when I discovered this pasta recipe keto style. It’s a game-changer, blending tradition with health in a way that feels as soulful as those afternoons with my sister Ouma, rolling dough and swapping stories. Today, I’m excited to share this recipe with you—one that honors the past but embraces the present, all while keeping your carb count low.
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Why You’ll Love This pasta recipe keto
What makes this pasta recipe keto so special is how it strikes the perfect balance: it’s hearty, satisfying, and full of flavor without the heavy carbs that often weigh you down. Growing up, Mama Lou’s kitchen was a sanctuary where food meant love, and pasta was the centerpiece of many celebrations. When I first crafted this keto-friendly version, I wanted to capture that same warmth and nostalgia. The texture is delightfully tender yet sturdy enough to hold up to rich sauces, just like Mama Lou’s traditional pasta. Plus, it’s surprisingly simple to make, even if you’ve never ventured into keto cooking before.
This recipe also brings me back to those afternoons spent with Ouma, experimenting with different flours and techniques, laughing over our kitchen mishaps. It’s a reminder that cooking is a joyful journey, not just a destination. Whether you’re new to keto or a seasoned pro, this pasta will soon feel like a comforting old friend.
Ingredients You’ll Need for This pasta recipe keto
- 1 ½ cups almond flour (a great low-carb base; you can substitute with coconut flour but use less, about ½ cup, as it’s more absorbent)
- ¼ cup coconut flour
- 2 tablespoons psyllium husk powder (this adds the perfect chewiness)
- 1 teaspoon xanthan gum (helps with elasticity, but you can omit if unavailable)
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 teaspoon apple cider vinegar (optional, helps with dough elasticity)
I remember the first time I gathered these ingredients, feeling a bit unsure but determined. Ouma was by my side, encouraging me to trust the process. It’s funny how the smallest details—like the addition of a teaspoon of vinegar—can make all the difference, just like Mama Lou’s secret pinch of love in every dish.
Nutrition Facts
- Calories: Approximately 280 per serving (serves 2)
- Protein: 15g
- Fat: 20g
- Carbohydrates: 7g total (net carbs around 4g)
- Fiber: 3g
- Sugar: 1g
- Sodium: 250mg
These numbers might sound technical, but what they really mean is that you’re nourishing your body without sacrificing the comfort of a classic pasta dish. I often think about how Mama Lou would have loved this version—full of flavor and mindful of health, yet still so satisfying.
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Delicious Keto Pasta Recipe That Will Satisfy Your Carb Cravings
Learn how to make delicious pasta recipe keto. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ cups almond flour (a great low-carb base; you can substitute with coconut flour but use less, about ½ cup, as it’s more absorbent)
- ¼ cup coconut flour
- 2 tablespoons psyllium husk powder (this adds the perfect chewiness)
- 1 teaspoon xanthan gum (helps with elasticity, but you can omit if unavailable)
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 teaspoon apple cider vinegar (optional, helps with dough elasticity)
I remember the first time I gathered these ingredients, feeling a bit unsure but determined. Ouma was by my side, encouraging me to trust the process. It’s funny how the smallest details—like the addition of a teaspoon of vinegar—can make all the difference, just like Mama Lou’s secret pinch of love in every dish.
Instructions
- In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt until well combined. This dry mix is the foundation of your dough.
- In a separate bowl, beat the eggs with olive oil and apple cider vinegar until smooth and slightly frothy. These wet ingredients bring everything together with a silky texture.
- Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a dough begins to form. It will be a bit sticky—that’s exactly what you want.
- Lightly flour a clean surface with almond flour. Knead the dough for about 3-4 minutes until it becomes smooth and elastic. I love this part because it reminds me of those afternoons with Ouma, our hands dusted with flour as we worked the dough together.
- Divide the dough into two portions and roll each out between two sheets of parchment paper to about 1/8 inch thickness. If the dough sticks, sprinkle a little almond flour, but avoid over-flouring.
- Using a sharp knife or pizza cutter, slice the dough into your preferred pasta shape—fettuccine or tagliatelle are my favorites for this recipe.
- Bring a large pot of salted water to a gentle boil. Drop your pasta strips in and cook for 2-3 minutes, or until they float to the top and have a tender bite. Because this pasta is delicate, don’t overcook it.
- Drain carefully and toss immediately with your favorite keto sauce. Remember when Mama Lou would say, “Serve it hot, serve it with love”? That’s my golden rule here.
One tip I learned from Mama Lou—and later perfected with Ouma—is to always keep an eye on the dough’s moisture. If it feels too dry, a splash of water helps; too sticky, add a sprinkle of almond flour. It’s all about feeling your way through the recipe, just like any good home cook would do.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your pasta recipe keto
- In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt until well combined. This dry mix is the foundation of your dough.
- In a separate bowl, beat the eggs with olive oil and apple cider vinegar until smooth and slightly frothy. These wet ingredients bring everything together with a silky texture.
- Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a dough begins to form. It will be a bit sticky—that’s exactly what you want.
- Lightly flour a clean surface with almond flour. Knead the dough for about 3-4 minutes until it becomes smooth and elastic. I love this part because it reminds me of those afternoons with Ouma, our hands dusted with flour as we worked the dough together.
- Divide the dough into two portions and roll each out between two sheets of parchment paper to about 1/8 inch thickness. If the dough sticks, sprinkle a little almond flour, but avoid over-flouring.
- Using a sharp knife or pizza cutter, slice the dough into your preferred pasta shape—fettuccine or tagliatelle are my favorites for this recipe.
- Bring a large pot of salted water to a gentle boil. Drop your pasta strips in and cook for 2-3 minutes, or until they float to the top and have a tender bite. Because this pasta is delicate, don’t overcook it.
- Drain carefully and toss immediately with your favorite keto sauce. Remember when Mama Lou would say, “Serve it hot, serve it with love”? That’s my golden rule here.
One tip I learned from Mama Lou—and later perfected with Ouma—is to always keep an eye on the dough’s moisture. If it feels too dry, a splash of water helps; too sticky, add a sprinkle of almond flour. It’s all about feeling your way through the recipe, just like any good home cook would do.
Tips for Making the Best pasta recipe keto
- Use fresh, high-quality almond flour for the best texture and flavor. I always keep a stash from my trusted local mill, just like Mama Lou kept her pantry stocked with the best ingredients.
- Don’t skip the psyllium husk powder—it’s the magic ingredient that gives keto pasta that familiar chew.
- When rolling out the dough, work gently and keep it cool to prevent sticking. If your kitchen is warm, pop the dough in the fridge for 10 minutes before rolling.
- Cook the pasta in gently boiling water rather than a rolling boil to avoid breaking apart.
- Experiment with shapes! I’ve found that wider noodles hold up better with keto dough, but you can get creative.
- Make extra dough and freeze for up to a month. Just thaw and cook as usual when you need a quick meal.
Ouma once reminded me, “Cooking is like a dance—listen to your ingredients and move with them.” That advice has stayed with me every time I make this pasta recipe keto. It’s about patience, love, and a little bit of intuition. Learn more: pasta recipe in hindi
Serving Suggestions and Pairings
This pasta recipe keto pairs beautifully with rich, flavorful sauces that complement its delicate texture. My personal favorite is a creamy garlic Alfredo sauce, inspired by Mama Lou’s indulgent touches. For a lighter option, a fresh basil pesto made with pine nuts and parmesan works wonders, especially when served alongside a crisp arugula salad.
On chilly evenings, I love tossing this pasta with sautéed mushrooms, spinach, and a drizzle of browned butter—simple, elegant, and deeply satisfying. And just like those family meals with Ouma, serving this pasta with a glass of dry white wine or sparkling water makes the experience feel truly special.
If you’re craving protein, grilled chicken or seared shrimp are perfect companions. I remember one Sunday afternoon when Ouma and I whipped up this pasta with lemon-butter shrimp, laughing over stories and savoring every bite. These moments are the heart of what this recipe is all about.
Storage and Reheating Tips
Leftovers happen, even in the coziest kitchens. To keep your keto pasta fresh, store it in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend gently warming it in a skillet over medium-low heat with a splash of olive oil or broth to prevent drying out.
Avoid microwaving if possible, as it can make the pasta tough. If you’ve made extra dough, you can freeze uncooked portions wrapped tightly in parchment and plastic wrap for up to a month. Thaw overnight in the fridge before cooking as usual.
Remember, just like Mama Lou’s cooking, this pasta is best enjoyed fresh, but these tips ensure you can savor it again without losing its charm.
Frequently Asked Questions
What are the main ingredients for pasta recipe keto?
The main ingredients for pasta recipe keto include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make pasta recipe keto?
The total time to make pasta recipe keto includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make pasta recipe keto ahead of time?
Yes, pasta recipe keto can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with pasta recipe keto?
pasta recipe keto pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is pasta recipe keto suitable for special diets?
Depending on the ingredients used, pasta recipe keto may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating this pasta recipe keto has been a journey that connects me deeply to my roots and my family’s culinary traditions. It’s a dish that honors the past while embracing the needs of today’s health-conscious kitchens. I hope it brings you the same comfort and joy it has brought me and my sister Ouma—those moments where cooking becomes a celebration of love, memory, and togetherness.
“Food is not just fuel; it’s the story we share, the love we pass on, and the memories we cherish.”
So, take your time, savor each step, and remember that every noodle you roll and every bite you take is a tribute to those warm kitchens and loving hands that came before us. This pasta recipe keto isn’t just a meal—it’s a heartfelt embrace from my family to yours.
