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Free Printable: Low Carb & Keto Food List
Get It NowMy Secret-Ingredient Keto Pasta Recipe Makes The Best Low Carb Noodles
I’ve made lots of “keto pasta” in my years of being low carb (zucchini noodles, shirataki noodles, spaghetti squash… the list goes on), but these are my best keto noodles yet! I obsessed over them for weeks, nearly a dozen times, because I really wanted the perfect al dente texture for my Easy Keto Carboholics’ Cookbook. Once I settled on this recipe, they were so good that I put them on the cover of the book and decided to share them with you on the blog, too. Here’s why:
- Real noodle texture – Yes, this recipe has that chewy, al dente feel! Other low carb pasta substitutes don’t come close.
- Neutral flavor – The plain, pasta-like flavor goes with any sauce you love, from marinara to Alfredo, or even just butter or olive oil.
- Just 3 (squeaky clean) ingredients – Unlike some low carb pasta recipes that have a long list, I kept mine simple with just 3. There’s one specialty ingredient, but I bet you’ll use it to make these again and again like I do. 😉
- Ultra-low carbs – Each serving has just 2.7g net carbs, making it easy to stick to your goals. And these keto noodles are naturally gluten-free.
If you’ve had veggie noodles one too many times and are craving actual keto pasta, make this recipe with me to get that texture you’ve been missing!
“This [keto friendly pasta] worked FANTASTICALLY in the pasta maker, and the noodles tasted just like “homestyle” egg noodles you find in stores and restaurants. I tossed with a little olive oil, basil, garlic, and parmesan and it was sooooo delicious! Thanks for another great recipe!”
-Jaime
Ingredients & Substitutions
Here I explain the best ingredients for my keto pasta recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Lupin Flour – This low carb, high-protein flour from lupini beans is my secret ingredient to the real pasta taste and texture in these noodles (and my keto lasagna!). I use and recommend this brand of lupin flour. What makes it unique is that the protein mimics the gluten that wheat flour would have.
Can you use a different flour?
I don’t recommend it. I tested multiple times with almond and coconut flour, and unfortunately the keto pasta wasn’t sturdy enough. Almond flour does work well for my keto ravioli, but for thin noodles like this, the structure of lupin flour works much better.
- Mozzarella Cheese – This helps with structure and chewy factor. I use it in other favorites like keto pizza and keto bagels as well. You can try another semi-hard keto cheese, but other cheeses have a stronger flavor that isn’t ideal for noodles.
- Egg Yolks – They act as a binder and make these keto egg noodles have a flavor like classic ones. And don’t toss the whites — I always save them for my keto bread or angel food cake!
How To Make Keto Noodles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dough base. Toss the flour and egg yolks into a food processor (I have and love this one), and blend until the mixture looks uniform and crumbly.
- Melt the cheese. Heat the mozzarella in the microwave or in a double boiler on the stove, until it’s fully melted and smooth. It should be easy to stir.
- Mix it up. Place the mozzarella into the food processor, positioning it so that the blade is sticking into the cheese, and pulse until a uniform dough forms. Scrape down the sides with a spatula to get any dry bits.
- Roll it out. Shape the dough into a ball, then use a rolling pin (I love this one which keeps the dough cool) to roll it between two sheets of parchment paper into a thin, even sheet.
- Slice into noodles. Peel off the top parchment and cut the dough into fettuccine-style strips.
- Dry it out. Move the parchment with the noodles onto a large baking sheet. Refrigerate uncovered, until the keto pasta feels stiff.
- Cook briefly. Toss the chilled low carb noodles into boiling water for about a minute, until it starts to swirl. Enjoy while it’s warm — it’s definitely best fresh!
My Recipe Tips
- Make sure the dough is uniform, with no streaks before rolling out. See my pictures above for how it should look! Your keto pasta won’t have the right texture if you have streaks remaining. It will look and act similar to my keto pizza dough, but more yellow.
- Don’t have a food processor? You can use a stand mixer, or even knead by hand, but doing it by hand is a lot more work. I also find it challenging to get the dough uniform enough by hand.
- How to deal with sticky dough: This can be an issue if your kitchen is warm or humid. If the dough is too sticky to roll, pop it in the fridge for 20-30 minutes to firm up. I find it also helps to lightly oil the parchment paper before rolling.
- Roll the dough to an even thickness, and cut the noodles to a uniform width. Your noodles all need to be similar to cook at the same rate. I prefer a pizza cutter for the fastest way to slice, but a knife works just fine.
- Can you use a pasta machine? I don’t have one, but yes, other readers have told me this worked well for them. I’ve been eyeing this pasta maker!
- Dry your keto noodles for long enough, but not too long. If they don’t dry out enough, they’ll fall apart when you cook them. But if they sit for too long, they can break. 8-12 hours is the sweet spot!
- These noodles cook super fast, so be careful not to overcook them. They will dissolve if you cook them too long! Remove them once they start to swirl around in the water.
- They’re best straight from the pot. This low carb pasta will become stiff as it cools, so serve right away. You can reheat if needed, though.
Keto Pasta Noodles (The Best Texture!)
My keto pasta recipe makes perfectly al dente low carb noodles, with just 3 ingredients and 2.7g net carbs. Perfect with your favorite sauce!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Combine the flour and egg yolk in a food processor. Process until uniform, dry crumbs form.
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Melt mozzarella in the microwave or a double boiler on the stove, until easy to stir.
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Add the mozzarella to the flour mixture and process again until a uniform dough forms. Scrape the sides and reposition dough over the blade as needed.
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Form the dough into a ball. If it’s sticky, cover with plastic wrap and refrigerate for 30 minutes. Place the ball of dough between 2 large pieces of lightly greased parchment paper. Roll out the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.
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Peel off the top piece of parchment paper. Cut into narrow strips, about 1/4 inch (.64 cm) wide, like fettuccine. Arrange slightly apart on the parchment paper.
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Slide the bottom piece with the pasta onto a large baking sheet. Place in the refrigerator, uncovered, to dry out overnight, at least 8 hours, until noodles are stiff.
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To cook the keto pasta, bring a pot of water to a boil. Quickly drop in the pasta and let it cook for about 1 minute, until pasta floats in swirls. Be careful not to overcook, or the noodles will disintegrate.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the right texture in your keto pasta, how to handle sticky dough, and more.
- Sauce ideas: These noodles go with virtually any sauce. Try them with one of my keto sauces above!
- Store: Toss the cooked noodles with oil and refrigerate in an airtight container for up to 5 days.
- Meal prep: After you dry the raw noodles in the fridge for 8-12 hours, you can cover them and keep in the fridge for up to a week. Just cook for a minute when you’re ready to enjoy them!
- Reheat: You can microwave these, or cook them in a skillet with sauce.
- Freeze: Freeze the noodles flat in a single layer, then transfer to a freezer bag and keep frozen for up to 3 months. I recommend doing this after drying but before cooking. Just toss the frozen noodles right into hot water to cook them. You can also freeze the ball of dough wrapped in several layers of plastic wrap before rolling out.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pasta Noodles
Low Carb Pasta Sauces For Serving
These low carb noodles work great with just about any sauce, provided that you don’t cook them in the sauce for a long time. (For the same reason, I don’t recommend this keto pasta in soups.) I’ve got lots of sauce recipes for you to try:
- Homemade Marinara Sauce – I love this one paired with keto meatballs for a classic spaghetti and meatballs dinner.
- Alfredo Sauce – My personal favorite, pictured above. This recipe is also in my Easy Keto Carboholics’ Cookbook!
- Pesto Sauce – Fresh herbs, garlic, and parmesan cheese? Yes, please!
- Mushroom Sauce – Make the sauce all by itself with your keto pasta, or top your noodles with my creamy mushroom chicken for the ultimate comfort meal.
- Compound Butter – Less traditional, but I love it melted over the pasta and toss with sun-dried tomatoes. So good!
- Butter Or Olive Oil – Can’t go wrong with simple! I think these keto noodles are very flavorful even without an actual sauce.
161 Comments
Jaime
2I scored a pasta maker (the heavy duty, old-school type) from my church’s rummage sale, and have been dying to try it out. Since I had some leftover egg yolks, this seemed like the perfect opportunity! This worked FANTASTICALLY in the pasta maker, and the noodles tasted just like “homestyle” egg noodles you find in stores and restaurants. I tossed with a little olive oil, basil, garlic, and parmesan and it was sooooo delicious! Thanks for another great recipe!
MaryAnne
1the link to lupin flour is no longer valid. Amazon does not know if it will be stock again.
Maya | Wholesome Yum
0Hi MaryAnne, It shows in stock for me. Are you outside the U.S. by chance?
Lynda
0I found where it said that a serving equals 1 cup, but how many servings does a recipe make? Both of those details should be clearly stated with the nutrition facts.
I’d like to try making it, but I can’t tell how much I’d need to make.
Maya | Wholesome Yum
0Hi Lynda, The recipe makes 4 servings. It’s not near the nutrition facts because it’s adjustable and this is something people usually adjust when looking at the ingredients rather than the nutrition facts. Hope this helps.
Samantha Schauer
0Can I use this dough to make shapes with my pasta attachment for my stand mixer?
Maya | Wholesome Yum
0Hi Samantha, I don’t have one, but yes, other readers have told me this worked well for them. Please let me know how it goes if you try!
Nicole
0This really hit the spot and was a resounding success. Really, all of the Wholesome Yum products and recipes I’ve tried have been successful (and easy), so thank you! As for this particular recipe, I tried processing the dough by hand the first time. Big mistake. I 100% agree that a food processor is the way to go. I made the noodles last night, dried them in my refrigerator, and cooked them this afternoon. I will 100% make them again.
Wholesome Yum D
0Nicole, I’m thrilled this one was a hit and thank you for the kind words! Totally agree, the food processor makes all the difference for the dough. So glad you’ll be making them again!
Holly
0This recipe is wonderful. I made lasagna tonight and these noodles tasted just like the high carb version. I cut them wider and didn’t dry them. It didn’t seem necessary in this preparation and I was right. Thank you so much for this. My only question is: can these noodles be frozen? I’m thinking of making homemade tortellini, fusilli, or ravioli to use at a later date. I’d expect to dry those first, though. What do you think?
Maya | Wholesome Yum
0Thank you so much, Holly! I’m so happy you liked these. Yes, drying isn’t really needed for lasagna (I use this dough for keto lasagna too), but I do find it helps if making them into fettucine like my pictures here. I haven’t tried other shapes yet, but in general if you’re going to boil them I’d dry them, if not then it’s less important. To answer your other question, yes, you can freeze either the dried noodles or the ball of dough.
~Chrissie O.
0I’m stupid-pleased to have come across this recipe, and my next step is to order some lupin flour (interestingly, “lupin” in French means “wolf-like;” now I’m curious about this grain/seed, or whatever it is!). I have a KitchenAid Stand Mixer with pasta attachments (sheet roller and various cutting blades) and I’m wondering if any of your followers have tried using this dough with them? If it works well, it’ll make this dough SOOO versatile, because you could cut super-fine, like for ramen, or wider, like fettucine, or put through the holed-attachment to get “spaghetti”-like texture. I’m optimistic!! ~Chrissie
Maya | Wholesome Yum
0How interesting, Chrissie! I didn’t know the meaning of that. Lupin is a legume, related to peanuts. I have not tried this dough with pasta attachments and have not heard if others have, but please let me know how it turns out if you try it. I’d love to know, too!
Mara
0Is it acceptable to use other brands of lupin flour? I’m not finding the exact one that you used. It’s out of stock on amazon and not available in any other way that I can find near me. Can you suggest another specific brand and type, considering I have no idea what I’m doing? I’m so excited to try this that I’m ready to go now! You may have just saved my keto journey! I’m Italian, I can’t live without pasta! Lol! Thanks!
Maya | Wholesome Yum
0Hi Mara, Yes, I think any brand should work. Hope you love these!
Sheri
0Can lupin flour be replaced in the noodle recipe? What all is lupin flour used for? Sorry I’m new.
Maya | Wholesome Yum
0Hi Sheri, No, sorry, it’s the main ingredient in this recipe. I answered all these questions in the ingredient section above. 🙂
Mara
0You’re being so kind to everyone even though you’re repeating the same information in your post, over and over again. I will definitely be keeping up with you. If not for the recipes, then to learn how to have such amazing patience! You’re a real gem!
Maya | Wholesome Yum
0Thank you so much, Mara, I really appreciate the kind words!
Patty Frahm
0I have a question about the noodles made in Italy and am wondering if that type of wheat would trigger inflammation at all? Other U.S. wheat products trigger loads of joint pain and neuropathy/fibromyalgia issues for me. I just wanted to be sure before I get my hopes up and order some. Thank you!
Maya | Wholesome Yum
0Hi Patty, I assume you’re asking about these noodles I emailed about recently. I can’t say with certainty, but anecdotally in my experience, I don’t tolerate U.S. wheat well and don’t have issues with these at all. If you decide to try them, please let me know how it goes — I’m sure other readers would like to know, too!
lisat102236
0I love this recipe and look forward to trying your other keto recipes I have saved.
Mara
0Can these noodles be used for ramen? It’s my major craving!
Maya | Wholesome Yum
0Hi Mara, I think so, as long as you don’t leave them in the broth too long and eat right away. The shape is also different. If you’re craving ramen, you might like my keto ramen recipe.
Maya | Wholesome Yum
0I’m so glad you love it, Lisa! Please let me know what you think of the others you try, too.
Cassie Huso
0Will this recipe work with a pasta machine, Like Phillips????
Maya | Wholesome Yum
0Hi Cassie, Yes, I addressed this in my tips above. You might want to read them for other helpful tips to make this recipe. 🙂
Priya
0Thank you for sharing such a fantastic recipe! Good! I’ve made this twice already, and it just gets better each time.
Maya | Wholesome Yum
0Thanks, Priya!
John D Pilla
0EGG food sensitivity and you did not post any possible substitutions for the Egg Yolks?
Maya | Wholesome Yum
0Hi John, These are egg noodles and eggs are one of the main ingredients, so unfortunately I don’t have a substitution for the egg yolks. I list substitutions when I can but not every ingredient in every recipe has a substitution that works.
Becky
0I tried the recipe and everything looked good until I cooked the noodles.
They don’t look like your picture once cooked – they came out sticky with a mushy layer that built up on the outside. Almost like the cheese was melting apart and sticking to them.
Any advise?
Maya | Wholesome Yum
0Hi Becky, Sorry to hear you had trouble with them. It sounds like either they weren’t dried out enough before cooking or they cooked for too long. Check to make sure they are very dry before cooking them, and remove from the pot as soon as you see them swirling in the water. Hope this helps for next time!
Sarah
0Hello! I have looked all through this recipe, and I cannot seem to find the serving size listed anywhere. Can you add that someplace that is more visible? Thank you!
Maya | Wholesome Yum
0Hi Sarah, The serving size is in the recipe notes on the recipe card, above the nutrition info. For this recipe, it’s 1 cup.
Gail Maccauley
0Hi, question, can I use other nut flour like almond or coconut as I cannot find lupin flour? Thanks, Gail
Maya | Wholesome Yum
0Hi Gail, Unfortunately no, I tested these and they don’t work well. You can get lupin flour here if you want to make this recipe.
nuqnfrod
0I’m wondering if a pasta machine can be used for these noodles instead of rolling? I have bum shoulders and trouble using a rolling pin.
Maya | Wholesome Yum
0Sorry, I haven’t done this, but in theory it should work. Let me know how it goes if you try!
Lauran
0One of the posts above said it worked beautifully in her pasta maker.
Sheri Leisure
0Can almond flour be used instead of Lupin flour?
Maya | Wholesome Yum
0Hi Sheri, Sorry, I don’t recommend it for this one. I cover this more in the post above.
Mark
0Yahhhhh….. this one is good. Game changer for me. I have missed my pasta for way too long. Try this one. I finally got to use my pasta maker with different shape disks and made spaghetti, rigatoni, linguini, and pasta tubes for a killer keto manacotti (Boiled 1 minute then baked).
Mara
0May I ask why you baked the pasta after boiling it? It’s not in the directions. I’m making this for the first time and would love to know all there is to know. Thanks! 💜
pamela
0can I use almond flour instead of lupin flour?
Maya | Wholesome Yum
0Hi Pamela, Unfortunately not for this recipe. I cover this more in the post above.
Kim
0Sorry, I missed submitting my comment. Very easy recipe to make, but I also had a problem with the noodle falling apart (maybe half time on boiling), but the flavor & texture is wonderful. I finished them with a homemade pesto, sun dried tomatoes, pine nuts & grated parm. Best low carb pasta I have made and will make again. Thank you.
Anna Durham
0Taste amazing! Simple ingredients and easy directions. Really great keto recipe for noodle lovers and eating low carb.
Margarida
0Can I use sesame and/or arrowroot flour instead of lupin?
Thank you
Wholesome Yum D
0Hi Margarida, Lupin flour is the only flour that gives this recipe the true texture of traditional noodles.
KIM
0If you are looking for low carbs, this will not work. It has 40 grams of carbs.
Kevin
0Recipe was easy to follow. Noodles had good chew factor. The marina sauce I put on them was a mistake. They need a heavy cream sauce. And salt! Also, even though it did only take 15 minutes to make this, it took 30 minutes to clean my cuisinart. Almost threw it away…
Wholesome Yum D
0Hi Kim, This recipe has 2.7g net carbs.
Sue Mueller
1As a diabetic my endocrinologist advised me to count whole carbs.
Maya | Wholesome Yum
0Even if you’re counting total carbs, this recipe has 7.7 grams per serving. I’m not sure where you got 40.
teri mosteller
0Beans do not agree with me. Can I use almond flour? Thanks
Wholesome Yum D
0Hi Teri, Almond flour will not work in this specific recipe.
Tiphaine J
0I could not get this recipe to work! The cheese didn’t melt correctly and since there’s no details I looked it up and followed those instructions. The 2nd try turned out better, but still wouldn’t mix with the flour/yolk mixture. Can you explain the best way to melt mozzarella and show what it should look like? I was trying to get a soft serve ice cream type consistency.
Maya | Wholesome Yum
0Hi Tephaine, The best way to melt the cheese is in a large microwave safe bowl in the microwave or a double boiler on the stove, heat cheese until fully melted and easy to stir. If you look through my post above, I’ve got photos of the melting process and also tips for helping the dough come together.
Courtney
0Can I make these the night before and refrigerate covered for dinner the next night? Thanks!
Wholesome Yum D
0Hi Courtney, Yes, you can do that.
Kalyn
0I used a food dehydrator to dry the noodles and they turned out amazing. I boiled them for about 8-10 minutes.
Celine
0Hi do you refrigerate for 8 hour prior to freezing or straight into the freezer?
Thanks
Wholesome Yum D
0Hi Celine, You could do either, but you’d still want to dry them out in the fridge before cooking if you freeze them before cooking.
Nora
0I tried making these, followed the instructions exactly, left them uncovered in the fridge for 8 hours. I put them in the boiling water for a minute like it says in the recipe, but the noodles just taste like raw dough. Do you have any suggestions?
Maya | Wholesome Yum
0Hi Nora, It sounds like they needed to cook a bit longer. The exact time can vary depending on their thickness. Maybe an extra 30 seconds is what you need, they are done when they start to swirl around and the color changes a bit.
Lynda Eckebrecht
0Could you use egg yolk powder reconstituted?
Maya | Wholesome Yum
0Hi Lynda, I have never done this, but please let me know how it goes if you try it.
Robin Officer
0How many ounces does a sheet pan make because I want to make 16 ounces?
Maya | Wholesome Yum
0Hi Robin, The recipe makes about 4 cups of noodles. Sorry, I don’t have a weight, you’d have to weigh them if you want to get the weight.
Robin
0Thank you!! Could you use almond or coconut flour instead of lupin?
Maya | Wholesome Yum
0Hi Robin, Sorry, no. I have more details about the type of flour and why I recommend lupin in the post above.
Regina Schneider
0Hi Maya, When rolling out the dough can a Pasta Queen machine be used instead? Will the dough be too sticky for it?
Maya | Wholesome Yum
0Hi Regina, I don’t have a Pasta Queen, so I can’t say for sure if it would work or not. Please let me know how it goes if you try!
Kathy Clark
0Can you add garlic powder and grated parmesan cheese in the recipe?
Maya | Wholesome Yum
0Hi Kathy, Yes, you can add garlic powder to the dough. For parmesan I recommend adding it to the cooked noodles rather than into the dough.
Gloria
0Looks really easy. Trying to cut down on carbs. This will work wonderfully for. Thank you
Zeina
0Hi, I would like to know if this recipe leaves an eggy taste before I try it because I’m sick of eggy taste in many recipes from the internet that I’ve tried. Thank you
Maya | Wholesome Yum
0Hi Zeina, They are egg noodles, so some of that flavor might come through just as it would with regular wheat egg noodles. However, I don’t find it to be overpowering.
betty
0Does it matter what brand of lupin flour one uses for this recipe?I have never used lupin flour but I ordered it to make this. I heard lupin flour leaves a bitter taste. Would this recipe require a sauce to mask it? Thanks for sharing.
Maya | Wholesome Yum
0Hi Betty, This is the lupin flour that I use and recommend. I don’t find it bitter at all in this recipe.
JF
0Hello, can you use almond flour?
Maya | Wholesome Yum
0Sorry, no, I don’t recommend almond flour for this recipe.
Teresa
0Maya, in the storage instructions when you refer to freezing the pasta, do you mean raw or after cooked? I would love to do some in advance and want to freeze them in the correct state. 🙂 Thanks! I haven’t tried them yet, but can’t wait to make some!
Wholesome Yum D
0Hi Teresa, You can cook them and then freeze them.
Marguerite Lindeann
0could these noodles be used in a tuna noodle casserole
Wholesome Yum D
0Hi Marguerite, I think they would if you could get them very thin. I also have a tuna casserole recipe that you can check out.
Florence Langley
0Most Keto recipes I’ve found use a lot of cheeses or cream cheese. Do you have any Keto recipes that are dairy free for lactose intolerant people?
Wholesome Yum D
1Hi Florence, Yes, you can find them in the dairy-free keto recipes index. All the recipes there are either already dairy-free or have a substitution listed to make them dairy-free. Hope this helps!
Terri
0I just made this recipe but only rolled our half of the dough. Can I store the rest of the dough in fridge wrapped in plastic wrap and if so, for how long? I don’t have enough room in my fridge to lay out all the pasta on baking pans.
Maya | Wholesome Yum
0Hi Terri, Yes, you can store the ball of dough in the fridge for a few days if you need to.
Teri
0If you would find a way to make keto pasta and sell it so that all I have to do is cook it, I’d buy it. I don’t want to mess with a food processor.
Maya | Wholesome Yum
0Thank you for the support, Teri! This is a pretty tough product to produce commercially, but I’ll look into it.
JudytheBaker
0Is there a dairy free version? I’ve tried making recipes like this with vegan mozzarella cheeses, but it doesn’t melt and bind the same way. Thank you
Wholesome Yum D
0Hi Judy, Unfortunately, as you stated dairy-free cheese doesn’t melt the same as regular cheese, so this recipe doesn’t currently have a DF alternative.
Sarah
0How many noodles should I be aiming for? I need a way to tell when I’ve rolled the dough out thin enough. Also, it was hard to get the dough uniform. I used the food processor, then kneaded for several minutes and just gave up and went with it.
Maya | Wholesome Yum
0Hi Sarah, You want the dough 1/16 inch thick, that’s how you know it’s thin enough rather than the noodle count. Make sure you position the cheese near the blade to help it mix with the other ingredients, and do it quickly while the cheese is still in a melty state. Hope this helps!
PATI
0Hi, can I use this recipe to make pasta for lasagna? So instead of cutting the dough for fettuccine, leave them wider for lasagna?
Barbara
0The noodles were really good. My husband loved them and I left them in the water a minute and they were perfect.
Maya | Wholesome Yum
0Hi Pati, Yes, absolutely! See my keto lasagna recipe for that version.
Erika
0Hello. Had a hard time getting the cheese to melt and stay warm so the batter didn’t hold together very well as it got chunky. Will try fresh mozz next time but any suggestions would be helpful. Melted with a double boiler as have no microwave. Thanks!
Wholesome Yum D
0Hi Erika, I used low moisture part-skim mozzarella, the kind that either comes in a block or comes pre-shredded. Don’t use fresh mozzarella (the snow white kind that comes in a ball), as this has too much moisture.
Doreen
0Can you freeze the dough?
Maya | Wholesome Yum
0Hi Doreen, Yes, you can. You can also freeze the noodles. I have detailed storage instructions above.
Jennifer
0I have made this before, I put them in the pot of boiling water for literally four seconds and they were all completely melted I’ve tried it like for five times and I get the same outcome every time
Maya | Wholesome Yum
0Hi Jennifer, Sorry to hear you had issues with them. I’d love to help troubleshoot. Did you let the noodles dry, uncovered, in the fridge for at least 8 hours? Did you make any ingredient substitutions?
Marilyn
0This is my first time making any type of noodle! My husband and I loved this recipe. I did cut it in half as there are only 2 of us. I used my Food Processor and melted the mozzarella in the microwave. I did chill the dough about 10 minutes before rolling between parchment. Chilled the noodles for about 7 hours or so and boiled for 1 minute. I made your Alfredo Sauce recipe and it went well with the noodles. I also added a piece of bacon to each dish.
Marilyn
0Oh I did salt the water and added a little olive oil to it as some said the pasta stuck togehter. I had no issues.
Gina
0Hi, Has anyone try using the pasta machine? Thanks
Wholesome Yum D
0Hi Gina, I haven’t tried that yet, but think it should work. Please let me know how it goes if you give it a try!