2 Ingredient Keto Pasta

Close-up of freshly cooked keto pasta topped with cherry tomatoes and fresh basil leaves on a white plate.

Prep Time 10

Cook Time 1

Indulge in low-carb comfort with this 2 Ingredient Keto Pasta made from mozzarella and egg yolk. A quick and delicious keto-friendly alternative to traditional pasta that’s easy to prepare and pairs perfectly with your favorite sauces.

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Servings

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

This recipe is naturally gluten-free as it contains only mozzarella cheese and egg yolk. Ensure your chosen sauces and seasonings are also certified gluten-free for a completely gluten-free meal.

Nutrition

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