You only need 4 ingredients to make delicious fresh pasta at home, and there’s a good chance you have all of them on hand already:
- Sugar Swap's Keto Atta/Flour – In the past, I thought you needed only flour or semolina flour to make great fresh pasta, but this homemade keto pasta recipe proved me wrong. In it, this keto flour yields chewy, bouncy noodles every time.
- Eggs – The key ingredient for adding richness and moisture to the dough!
- Olive oil – Along with the eggs, a splash of olive oil moistens the dough and helps it come together.
- Salt – Add pink / sea salt to the dough and the pasta water for the best flavour.
How to Make Pasta
Ready to learn how to make keto pasta? Check out the full recipe video first, and then find the step-by-step guide!
Ingredients:
- 2 cups Sugar Swap keto flour, spooned & leveled
- 3 large eggs
- ½ teaspoon sea salt
- ½ tablespoon extra-virgin olive oil
Instructions:
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Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the keto flour walls intact as best as you can. Use your hands to gently bring the keto flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
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Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
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Dust 2 large baking sheets with flour and set aside.
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Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
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Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
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Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
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Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
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Repeat with remaining dough.
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Run the pasta sheets through the Pasta Cutter Attachment (the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
