Tomato egg noodle recipe (Al Dente contains 3 ingredients!)

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I did a lot Keto Pasta Substitutes During my low-carb years (Zucchini Noodles, Shirataki Noodles, Spaghetti squash…The list goes on), but this is mine The best keto noodle recipe However!In fact, I have tested these keto egg noodles nearly a dozen times because I hope they suit my taste very well Simple Keto Carboholics Recipe ——They are very good, I decided to put them on the cover of the book and You can also share with you on the blog.These Low Carb Keto Pasta With the perfect al dente texture, it is the perfect way to enjoy classic meals without added carbohydrates.

What is tomato egg noodles?

Low-carb egg noodles have all the neutral flavor and chewy texture of traditional noodles, but they are gluten-free and very suitable Ketogenic dietOn the contrary, gluten is the key binder, these use eggs, cheese and Lupin Flour, All these contribute to texture and structure.

Are eggs keto-friendly?

You can’t eat traditional egg noodles on ketones because they contain white flour and are high in carbohydrates. However, it is easy to make tomato sauce pasta recipes with eggs that are close to real noodles. I hope you give it a try!

The ingredients you need

This section explains how to choose the best ingredients for cheese and egg keto noodles, and the role of each ingredient in the recipe. For measurement, please refer to the recipe card below.

• Mozzarella cheese – This is the cheese most commonly used in tomato pasta dough recipes.Another semi-hard Tomato cheese It may work, but it may change the overall flavor and texture.
• yolk – Use the yolk of a large egg.If you want to know how to dispose of egg whites, use them for Tomato bread or Low Carb Angel Cake.
• Lupin Flour – Lupin flour is a low-carbohydrate, high-protein flour made from lupins and belongs to the same family as peanuts.This flour is the same as the flour I used in the classic Keto Lasagna Recipe Because it creates the taste and texture closest to real pasta. The function of protein is similar to that of gluten in white flour. There is no substitute at all-don’t try to use almond flour or coconut flour because it won’t work!

Some keto pasta recipes use other ingredients, such as cream cheese or xanthan gum, but this one uses only 3 ingredients to keep it simple.

How to make tomato pasta

This section shows how to make low-carb egg noodles with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• Make the dough base. Process flour and egg yolk together into Food processor Until uniform.
• Melted cheese. In a large microwave safe bowl in the microwave or a double pot on the stove, heat the cheese until it is completely melted and easy to stir.
• process. Place the cheese in a food processor, position it so that the blade sticks into the cheese, and pulse until a uniform dough is formed. Scrape the edges with a spatula, making sure that no dry debris sticks to the sides.

• roll. Shape the dough mixture into a ball and place it between two sheets of parchment paper. Use a rolling pin to make a large and thin dough.
• cut. Remove the top parchment paper and use a knife or pizza cutter to cut the dough into noodles, about the same width as spaghetti.
• chill. Carefully transfer the parchment paper with the low-carb noodles to the baking sheet. Refrigerate, uncovered, for 8 hours or until the tomato pasta hardens.

• Cook. Put the frozen pasta in boiling water and cook for about a minute, or until the noodles start to spin.
• Serve. Enjoy the noodles right away while they are hot, as they will harden as they cool.

Tips for the best tomato pasta

Although these noodles are easy to make, they use very special ingredients and procedures. Follow the steps below to make sure they are perfect every time!

• Use the right ingredients. Avoid using flour or eggs instead, as the results will be very different.
• Make sure the dough is even. Look at the picture above-make sure your dough has no streaks before rolling it out.Its appearance and behavior are similar to Blackhead dough, But it looks more yellow. This is the easiest to achieve in a food processor, but if you don’t have one, you can also use a stand mixer, hand mixer or knead by hand.
• If the dough is sticky, let it cool before rolling. This is usually not necessary, but if your kitchen is warm and you find that the dough is too sticky to roll, please refrigerate it for 20-30 minutes. It can also help oil the parchment before rolling.
• Don’t skimp on the drying time. Keep the ketogenic pasta in the refrigerator overnight to prevent them from falling apart during cooking.
• Don’t dry also long. The optional refrigerator drying time is 8-12 hours. If you store raw noodles for more than 12 hours, please close the lid after 12 hours to prevent them from breaking or becoming drier than needed.
• Don’t overcook it. Cooking for too long will cause the noodles to dissolve and disintegrate. It only takes a minute.
• Serve hot. The noodles will harden after cooling, so please consume them immediately. If needed, see the reheating instructions below.

Storage instructions

• Shop: Pour the remaining cooked noodles into a little oil to prevent sticking, and refrigerate them in a covered container for up to 5 days. (For information on storing raw noodles, see the meal preparation instructions below.)
• Meal preparation: Prepare the noodles completely, except for cooking. Let dry in an uncovered pan in the refrigerator for 8-12 hours, then cover and store in the refrigerator for 3-5 days.
• Reheat: Reheat the noodles in the microwave, or briefly reheat them in hot water or sauce.
• freeze: Freeze low-carb pasta for up to 3 months. For best results, freeze it flat on a pan, then put it in a freezer bag after freezing, taking care not to break the noodles.

Sauce paired with low-carb pasta

Choose classic flavors or try new things… This tomato pasta recipe can be paired with many different sauces!

More low-carb noodle recipes

No need to give up ketchup pasta… Use these low-carb recipes to satisfy people’s cravings!

Reader’s favorite recipe

The recipe is stuck below! Readers who created this content also viewed these recipes:

Tomato and Egg Noodle Recipe

This keto pasta recipe has only 2.7 grams of net carbs and 3 ingredients! Learn the skills to make chewy, satisfying and simple low-carb egg noodles.

Preparation time 15 minute

Cooking time 5 minute

Refrigeration time 8 Hour 30 minute

total time 20 minute

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view the ingredients.

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Mix flour and egg yolk in one Food processor. Process until a uniform, dry crumb is formed.

2. Melt the mozzarella cheese in a double pot on the microwave or stove until it is easy to stir.

3. Add the mozzarella cheese to the flour mixture and process again until a uniform dough is formed. Scrape the sides as needed and place the dough on the blade again.

4. Shape the dough into a ball.If it is sticky, cover with plastic film and refrigerate 30 minutes. Place the dough ball between two large pieces lightly oiled parchment. Roll the dough into a very thin rectangle, about 1/16 inch (0.16 cm) thick.

5. Peel off the top piece of parchment. Cut into narrow strips, about 1/4 inch (0.64 cm) wide, just like spaghetti. Separate slightly on parchment paper.

6. Slide the part with pasta on the bottom to one Large baking pan. Place in the refrigerator, uncovered, and dry overnight, at least 8 hours, until the noodles harden.

7. Boil the pasta and bring a pot of water to a boil. Pour the pasta quickly and cook for about 1 minute, until the pasta floats in the whirlpool. Be careful not to overcook or they will decompose.

Readers who like this simple recipe also made:

nutrient content

The amount per serving. The amount in the formula description above.

Calories 248.7

fat 15 grams

protein 22.7-

Total carbohydrates 7.7-

Net carbohydrates 2.7-

fiber 5 grams

sugar 1.2g

The nutrients are provided out of courtesy. Have questions about the calculation or why are you getting different results?Please see our Nutrition policy.

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