Craving pasta but sticking to keto? This 2 Ingredient Keto Pasta made with mozzarella cheese and an egg yolk is quick, low-carb, and totally satisfying! This easy meal is perfect for anyone on a keto diet who’s craving the comfort of traditional pasta without the high carbohydrate ingredients.
Have you ever been halfway through a diet or a new eating plan and found yourself dreaming of foods you thought you’d sworn off? That was me a few months into keto. All I wanted was a big, twirlable forkful of pasta. You know the kind—comforting, carb-loaded, and smothered in marinara or Alfredo. But there I was, staring at my fridge, determined not to break my streak. That’s when I stumbled across this 2 Ingredient Keto Pasta recipe, and let me tell you, it changed the game.
At first, I didn’t believe it could work. Mozzarella and an egg yolk? Really? But the first time I tried it, I was hooked. It wasn’t just about satisfying the craving—it felt like I’d found a secret weapon in my keto arsenal, and the best part? It’s so versatile that you can pair it with any favorite keto pasta sauce or experiment with new low carb sauce ideas. Now, whenever those pasta cravings hit, I whip up a batch of this, and it always hits the spot. Plus, there’s something so fun about making “pasta” from cheese—it feels a little rebellious, don’t you think?
Next time I might even try rolling the dough into thinner strips for a spaghetti-like texture—it’s just that fun to experiment with homemade keto pasta!
Why You’ll Love This 2 Ingredient Keto Pasta Recipe?
Here’s why you’re going to love this recipe as much as I do:
- Minimal Effort, Big Payoff: You only need two key ingredients: mozzarella and egg yolk—talk about easy ingredients!
- Low-Carb Dream: It’s keto-friendly, so you don’t have to worry about derailing your goals.
- Customizable: This pasta is a blank canvas. Add your favorite sauces, proteins, or seasonings to make it your own.
- Fun to Make: Rolling out cheese-based dough? It’s a kitchen experiment with a delicious result.
- Perfect Texture: These keto noodles hold their shape beautifully, giving you that real pasta feel without the carbs.
Ingredient Notes:
This recipe is simple, but here are a few tips to make it foolproof:
- Mozzarella Cheese: Go for shredded, low-moisture, part-skim mozzarella. Fresh mozzarella won’t give you the right texture—it’s too wet. (If you’re feeling adventurous, try incorporating a pinch of xanthan gum or almond flour to make the dough even easier to work with.)
- Egg Yolk: Just the yolk, no whites! It’s what binds everything together and gives the pasta its structure. (For a creamier texture, you can also experiment with adding a small amount of cream cheese or Parmesan cheese to the mix.)
- Optional Add-Ins: Want to jazz it up? Italian seasonings, basil pesto, or even a little olive oil can elevate the flavor of your keto pasta dough.
How To Make 2 Ingredient Keto Pasta?
- Step 1 – Melt the Cheese: Start by tossing your shredded mozzarella into a microwave-safe bowl. Heat it in 30-second bursts, stirring after each one, until it’s completely melted and smooth. This should take about a minute. Just don’t overdo it—you want melted cheese, not browned bits. (Use a piece of parchment paper to avoid any sticking when working with the melted cheese.)
- Step 2 – Mix in the Egg Yolk: Let the melted cheese cool for about a minute. Trust me, this step is key—you don’t want scrambled egg yolk in your pasta dough! Once it’s slightly cooled but still pliable, mix in the egg yolk. It’ll take a bit of elbow grease to combine, but soon you’ll have a smooth, stretchy dough. (Mix the yolk and melted cheese thoroughly with a wooden spoon until you achieve a smooth consistency—it’s one of the best things about this recipe!).
- Step 3 – Roll Out the Dough: Place the dough between two sheets of parchment paper, and roll it out with a rolling pin until it’s thin. Keep in mind, that the thinner the dough, the closer it feels to real pasta.
- Step 4 – Slice Into Strips: Use a sharp knife or pizza cutter to create thin noodles or experiment with square shapes for a fun twist.
- Step 5 – Chill the Strips: Chill the pasta on a parchment paper-lined baking sheet to ensure the dough rests properly before cooking
- Step 6 – Cook the Pasta: Cook the noodles in a large pot of water for 1–2 minutes. Add a splash of cool water after draining to stop the cooking process.
- Step 7 – Cool and Serve: Drain the pasta and rinse it under cold water to stop the cooking process. Separate any strands that are sticking together and let it cool slightly. The texture improves as it cools, turning firm and pasta-like. Serve with your favorite sauce and enjoy!
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Storage Options:
- Refrigerate: Store uncooked pasta strips in an airtight container for up to 3 days.
- Freeze: Place the strips on a baking tray lined with a sheet of parchment paper before freezing. This keeps them from sticking together.
Variations and Substitutions:
Want to make this recipe your own? Here are some ideas:
- Cheese Swap: Mix in some Parmesan cheese with the mozzarella for a nuttier flavor profile. It’s a secret ingredient that adds depth.
- Herbs and Spices: Add a pinch of garlic powder, Italian seasoning, or red pepper flakes to the dough.
- Creative Shapes: Use cookie cutters to make fun pasta shapes—great for kids or themed dinners. that gives me an idea why not try cutting the dough into square shapes for a keto lasagna base? It’s a great recipe twist for meal prep.
What to Serve with 2 Ingredient Keto Pasta?
This pasta is versatile and pairs beautifully with all kinds of sauces and toppings. Here are a few ideas:
- Classic Marinara: Simple and satisfying.
- Creamy Alfredo: Keto Alfredo sauce made with heavy cream and Parmesan cheese pairs beautifully with these noodles.
- Pesto: A fresh, herby sauce that’s full of flavor.
- Grilled Protein: Top your pasta with grilled chicken and Italian seasonings for a hearty, low carb meal.
Frequently Asked Questions:
Can I skip the chilling step?
Skipping this step might leave your noodles too soft, especially if you’re aiming for thin noodles that mimic classic noodles or spaghetti squash in texture.
How long does the pasta take to cook?
Just 40 seconds to 1 minute. Any longer, and it’ll start breaking down.
What if my dough is too sticky?
Sprinkle in a small amount of keto flour like almond flour or vital wheat gluten to firm it up.
This 2 Ingredient Keto Pasta has been a lifesaver for my low-carb cravings. It’s quick, easy, and endlessly customizable. Whether you’re topping it with marinara, pesto, or Alfredo, it’s sure to hit the spot. Have you tried this recipe yet? I’d love to hear your favorite way to serve it—drop your ideas in the comments below!
This keto noodle recipe is truly one of the easiest ways to enjoy pasta while staying on track with a low carb diet. Whether you’re using it for keto lasagna, pairing it with meat sauce, or trying a basil pesto twist, it’s a great option for any pasta lover!
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2 Ingredient Keto Pasta
Ingredients
- 1 cup shredded part-skim low-moisture mozzarella cheese
- 1 large egg yolk
Instructions
- Place the shredded mozzarella cheese in a microwave-safe bowl. Heat it in 30-second intervals, stirring after each, until the cheese is fully melted and smooth. This process typically takes 1-2 minutes.
- Allow the melted cheese to cool for approximately 1 minute to prevent the egg yolk from cooking prematurely. Add the egg yolk to the cheese and stir vigorously until the mixture forms a smooth and uniform dough.
- Lay the dough on a flat surface lined with parchment paper. Cover it with another sheet of parchment paper and use a rolling pin to flatten the dough to approximately 1/8-inch thickness.
- Remove the top layer of parchment paper and cut the flattened dough into 1/2-inch-wide strips using a knife or pizza cutter. These strips will serve as your pasta noodles.
- Transfer the cut pasta strips to a tray lined with parchment paper. Refrigerate them for at least 6 hours, or overnight, to allow the dough to firm up.
- Boil a pot of water, omitting salt. Once boiling, gently add the pasta strips and cook for 40 seconds to 1 minute. Overcooking may cause the pasta to lose its shape.
- Drain the pasta and rinse under cold water to stop the cooking process. Carefully separate any strands that are sticking together. Allow the pasta to cool until slightly warm before serving with your preferred sauce.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!