Ultimate Keto Pasta Dough

This is an easy Keto-friendly pasta recipe that tastes very much like homemade egg pasta. Please take note that this recipe is only to make raw pasta dough, not a cooked dish. This pasta dough is also used in the Carb Manager Keto Homemade Ravioli w Spinach and Red sauce, which you may reference for cooking directions. The type of pasta you make will determine how you will cook it. The dough can be boiled (once dried), fried, or baked. It’s recommended you make large pasta shapes that can hold your favorite Keto sauces. Since many Keto sauces are high in fat, you’ll need a noodle that can hold heavy ingredients.

Please note, consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

Tips For Working With Keto Pasta Dough

If you’ve never made a Keto pasta dough recipe before, you’ll learn that Keto doughs tend to be stickier than others. If your pasta dough is a little tricky to work with, try dusting your surfaces with a Keto-friendly flour, such a fine-ground almond flour or paleo baking flour. You can always return your dough to the refrigerator to chill if it gets too warm. You can also re-roll your dough if it rips or tears.

Storage Tips

If you’d like to make pasta dough but use it at a later time, wrap the raw dough in plastic wrap and seal it in an airtight container before storing it in your freezer. Any frozen dough must come to temperature in a refrigerator, which may take up to 24 hours. Once you’ve shaped your raw pasta, you can dry it out (uncovered) in your refrigerator for 24 hours. Then, move the dried pasta to an airtight container to keep in your refrigerator for weeks at a time. Boil your dried pasta like you would wheat pasta.