Different pasta shapes of Homemade Keto Pasta.

Homemade Keto Pasta

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Keto spaghetti, fettuccini, lasagna sheets, and more are possible with this easy and quick Keto Pasta recipe. With only 4 ingredients and NO pasta machine, you can make gluten-free and grain-free pasta!

I’ve been working on this recipe for a while. While they are low-carb pasta substitutes available, like spiralized zucchini (zoodles), I have been craving for something heartier. Something that reminds me of the al dente texture and feel of traditional wheat pasta. This Keto Pasta recipe is it!

What is Homemade Keto Pasta like?

Homemade Keto Pasta served with tomatoes and parmesan.

It holds its shape wonderfully, has the mouthfeel of high-carb pasta, and doesn’t taste eggy! You can cut it into a variety of pasta shapes, including spaghetti, lasagna sheets, fettuccini, or short noodles – pretty much any flat type of pasta.

The best part about this low-carb, grain-free pasta recipe is how EASY it is to make. You only need eggs, mozzarella, olive oil, and psyllium husk to enjoy your own homemade keto pasta. Preparation takes 10 minutes (no special equipment needed) and baking time is just 7 minutes! Cut and serve!

Once the Keto Pasta is baked and cut, you can use it just like traditional pasta. Serve it with Bolognese sauce, marinara sauce, homemade basil pesto, or your favorite pasta sauce. Cut large sheets and use them for your homemade lasagna. You could even use the pasta dough for low-carb wraps! This recipe is EXTREMELY VERSATILE!

Tips for quick and easy Homemade Pasta!

Mozzarella. Use finely shredded mozzarella. This will result in an evener pasta texture. If you can only find shredded (as opposed to finely shredded) mozzarella in your grocery store, you can simply chop up the mozzarella into even smaller bits.

Mixing the ingredients. First whisk together the eggs and olive oil. Then add your finely shredded mozzarella and psyllium husk. Combine with a whisk. Don’t use a blender or hand mixer to combine the ingredients. Doing that would result in a foamy and bubbly batter.

Spreading the batter. The goal is to spread out the batter as thinly and evenly as possible. To do that, line a baking sheet with parchment paper and pour over the batter. Cover with another large piece of parchment paper, and now use your hands to spread out the batter into a thin rectangle. The minimum dimensions should be 14×12 inches. For thinner pasta, use a baking sheet with dimensions of 18×13 inches.

Cutting pasta. After baking, carefully peel off the top parchment sheet and transfer the pasta sheet onto a cutting board. You can use a pizza cutter to slice the pasta into noodles of your desired length and width. For thin pasta that resembles spaghetti, it’s easiest to first roll up your pasta sheet into a log and then cut the log into very thin slices.

Never crave high-carb pasta again with this Homemade KETO Pasta!

Homemade Keto Pasta served with tomatoes and parmesan.

It would be great if you left feedback on this recipe by commenting and hitting the 5-star rating button. I’d love to hear from you!

MORE KETO DINNER IDEAS

Close-up of Keto Leek and Cheese Soup.
Keto Cheesy Chicken Bake served hot.
Keto Schnitzel with Parmesan Crust served with mustard.

Different pasta shapes of Homemade Keto Pasta.

Homemade Keto Pasta

Keto spaghetti, fettuccini, lasagna sheets, and more are possible with this easy and quick Keto Pasta recipe. With only 4 ingredients and NO pasta machine, you can make gluten-free and grain-free pasta!
4.20 from 10 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course dinner
Cuisine Italian, Keto
Servings 3 servings
Calories 264 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 °F. Line baking sheet with parchment paper.
  • In a medium bowl, whisk together eggs and olive oil. Add mozzarella, psyllium husk, and salt, and whisk to combine. Let sit for 5 minutes.
  • Pour batter onto lined baking sheet. Cover with another sheet of parchment paper. Use your hands to spread out the batter into a thin rectangle. The minimum dimensions should be 14×12 inches. If you want thinner pasta (and a large baking sheet available), feel free to spread the batter out even more.
  • Bake for 6-8 minutes until batter looks set. Don't overbake, as this would result in crispy pasta. Carefully peel off the top parchment sheet and transfer the pasta sheet onto a cutting board.
  • You can use a pizza cutter to slice the pasta into noodles of your desired length and width. For thin pasta that resembles spaghetti, it's easiest to first roll up your pasta sheet into a log and then cut the log into very thin slices.
  • Serve with pasta sauce or use for your lasagna dish. Store leftovers in an airtight container in your fridge for 5 days.

Notes

  1. Use finely shredded mozzarella. This will result in an evener pasta texture. If you can only find shredded (as opposed to finely shredded) mozzarella in your grocery store, you can simply chop up the mozzarella into even smaller bits.
  2. Don’t use a blender or hand mixer to combine the ingredients. Doing that would result in a foamy and bubbly batter.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 3gProtein: 14gFat: 22gFiber: 2gSugar: 1gIron: 1mg
Keyword gluten-free pasta, grain-free pasta, keto dinner, keto pasta
Tried this recipe?Let us know how it was!

10 Comments

  1. 5 stars
    OMG 😱

    I cannot wait to try this. All of your Recipes on your Site are Just Absolutely Wonderful. I’ve been so picky with My Keto Diet and I Finally Found A Pasta 🍝 Substitute that I am going TO LOVE. I see Me Doing this Recipe Alot.

    Thank You So Much ❤️

  2. 5 stars
    I think this is a great substitute! I made it and it tastes good. Next time I will make it thinner on the sheet. I was afraid to spread it out too thin. I am making a simple spaghetti sauce for it. I also made the bread to have with it!

  3. I understand that it needs to be low moisture. I usually use a full fat mozzarella that has the same texture as the part skim low moisture but it’s not labeled as low moisture. It’s not fresh.
    I just tried making the pasta. I used a silicone sheet for the pan and then used the parchment paper for the top. The pasta sticks to both the parchment and the silicone. I really want to make this work. Any suggestions? Thanks.

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