Keto Pasta

(Sara) #1

Hello!
I was out driving yesterday and offcourse I listened to the dudes! I know I am way late but the episode I listened to was “Fasting for 46days with Ron Coleman”. Carls recipe this time was for keto pasta and he said it falls apart easily when you try to eat it. I know I have posted this before in various forums but I felt the need to put it in here as well.

I really don’t know who actually made this recipe because I have seen it so many places this time it comes from a Swedish site called The LCHF-archive.

4 eggs
125g Cream cheese
½ dl psyllium husk
½ teaspoon salt
(add Spices of your choice if you like)

Mix eggs and Cream cheese and then the psyllium husk, let the mixture sit for a couple of minutes making a thick dough.
Spread the dough onto a parchment paper and then put another one, smeared with oil, on top and roll the dough out as thin as you like. When I make this it is enough for two oven trays!
Bake with the top paper still on for ten minutes in 150 degrees celcius.
Slice the pasta anyway you want to eat with sauce or use for lasagna! I promise it will keep togheter!!

My favourite is to toss it with keto green pesto and offcourse ridiculous amounts of parmesan cheese!

Love your show and would so like to have come to ketofest, I hope you have a wounderful time!!

//Sara

(Jan) #2

@Sara, the recipe says “1/2 dl psyllium husk”. What’s a dl? Deciliter? 100 mL? (Or a typo maybe?)
And is this ground or whole psyllium?
Thanks so much! This looks worth trying, maybe today.

(Sara) #3

Sorry, 1dl is 100ml so the recipe calles for 50ml. It needs to be the finely ground kind, it is what keep the “pasta” together!

(Jan) #4

Thank you for clarifying! We’ve finally got a break in our freakishly hot weather here, and I was hoping to get some baking done today. This is on the list!

(Sara) #5

I hope you enjoy it! And could you please send me some of your heat. We have no summer at all just cold weather and rain :frowning:

(Cathrine Helle) #6

This recipe is very good, and you can freeze the pasta as well :slight_smile: I used to double the recipe (two trays) and freeze in portion sizes. Excellent for those busy days. Just thaw briefly in the microwave or directly in the pasta sauce :slight_smile: