Place all the ingredients into a food processor. Pulse until a thick paste forms. Leave to rest for 5 minutes.
Divide the batter in half, and using a silicone spatula, spread onto a large piece of baking paper into a thin layer (it is a sticky, pasty batter). Cover with another sheet of paper and use a rolling pin to roll a 20cm x 40cm rectangle (it doesn’t have to be perfect, just as long as the dough is about 1-2mm thick). Lift onto a large baking tray, leaving the top sheet of baking paper in place. Repeat with the remaining half.
Bake for 6-8 minutes or until the pasta has set. Remove the top sheet of baking paper and leave to cool on the tray for 1-2 minutes. Roll the pasta from the short end (for long pasta strands). Use a sharp knife to cut into ribbons. Alternatively, use the fettuccine setting on a pasta cutter.
To heat the pasta, add to the warm sauce of choice in the last couple of minutes to heat through. The pasta does not need to be cooked in boiling water.
Preheat the oven to 150°C.
Place all the ingredients into the mixer; mix 20 sec/speed 5. Rest for 5 minutes. Follow from step 3 above.
AIR FRYER METHOD
Prepare the pasta as above but roll it out to fit within your air fryer. Do two or more batches as needed. Bake at 150°C for 4-5 minutes. Allow to cool before rolling and cutting as above.
PASTA MASTERCLASS VIDEOAs part of our 365 Vip Club, all members receive a 50-minute Pasta Making Masterclass.I will show you how to make it both in a food processor (Thermomix®) and in a bowl with no mixer at all.Learn all about the ingredients, more ways to cut or use the pasta as well as see it rolled out, baked and cut to preferred shape with more in-depth instructions.Join us at 365 today. This cooking class is available to both Monthly Members and Annual Members.INGREDIENTSThe eggs should be at room temperature to avoid any “eggy-taste” to the pasta.Salt and apple cider vinegar is needed to help strengthen the pasta. Psyllium husk powder is essential for thickening. Some psyllium husk powders can turn purple but will not affect the taste. I use the NOW brand for a yellow/white pasta. No substitutes were tested in place of the ingredients listed.HOW TO USE KETO PASTA NOODLESTo cook for pasta sauce recipe just add the egg noodles to your sauce just before serving. No boiling or water needed. If making a keto lasagna or similar just use the sliced pasta directly into the dish after it has been pre-baked. The pasta only need 1-2 minutes cooking time to heat through.Make the flavoured pasta recipes given and toss through any stir-fries, fresh tomato passata or cream for easy midweek meals. The pasta can be mixed in a bowl by hand if needed.Store baked pasta in a ziplock bag in the freezer. Roll through a pasta roller and cutter after baking (if you want). Make in bulk and store in the fridge or freezer.LOW CARB KETO PASTA VARIATIONSCHILLI PASTA - Add 1-2 teaspoons chilli flakes in step 2SPINACH PASTA - Add ½-1 cup (25g) finely chopped fresh baby spinach in step 2.CURRY PASTA - Add 2 teaspoons of curry powder at step 2.This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. All recipes have been tested using all of the cooking methods included by various recipe testers.Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.