2 INGREDIENT KETO PASTA #pasta #diet #keto #healthyrecipe #meal

2 INGREDIENT KETO PASTA #pasta #diet #keto #healthyrecipe #meal

This keto low carb pasta is only 2 fixings! It's a fast and simple substitute for standard pasta.

This post is somewhat long, yet this is on the grounds that I need to ensure I share enough subtleties with the goal that you realize what's in store thus for reasons unknown, well.

I ran over a few posts sharing a 2 fixing keto pasta as of late, and obviously I was charmed! I'll concede, I was genuinely doubtful going in. Also, I questioned the formula a few times as I made it. In any case, when it was done, it looked like pasta and my significant other didn't presume a thing when he ate it.

I need to clarify this does not taste equivalent to conventional pasta made with wheat flour. Be that as it may, it tastes something that looks like noodles–slightly increasingly mushy.

The noodles hold up genuinely well once they cool. You won't almost certainly whirl them around your fork as they aren't exactly as adaptable, yet they do have a chewy energy to them like customary pasta.

2 INGREDIENT KETO PASTA #pasta #diet #keto #healthyrecipe #meal

Also try our recipe : BEEF TIPS & GRAVY OVER CAULIFLOWER MASH #cauliflower #healthyrecipe #whole30 #paleo #beef

Ingredients :
  •  1 cup shredded part skim low moisture mozzarella cheese
  •  1 large egg yolk

Directions :

  1. Add the mozzarella to a large microwave-safe bowl and microwave for about 1 minute. Stir until cheese is completely melted. If needed, heat for an additional 30 seconds or until cheese is completely melted. 
  2. Allow the mozzarella to cool for 1 minute, so that it will not cook the egg. You don't want to cool the cheese too long though because it needs to stay melted.
  3. Add in egg yolk and stir and mix into the cheese, until you have a uniform yellow dough.
  4. Place your dough on a flat surface lined with parchment paper. Place another parchment paper on top of the dough. 
  5. Use a rolling pin over the top piece of parchment paper, and roll dough until it is 1/8 inch thick. 
  6. Remove the top piece of parchment and cut the dough into ½ inch wide strips. Refrigerate the pasta for at least 6 hours or overnight.
  7. When ready to cook, bring a pot of water to boil. Do not add salt to the water. Add in pasta. Cook for about 40 seconds to 1 minute. Be careful not to cook too long, otherwise the pasta will lose its form, break down and become a melted cheese mess.
  8. Remove pasta from pot and run under cold water to cool it down. Gently separate strands sticking together. Allow pasta to cool until it is only slightly warm to the touch. When the pasta cools, it will firm back up, so that it is no longer just melty cheese and it will taste more like pasta rather than just cheese sticks. Serve with your favorite pasta sauce.

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