Keto Pasta

Oh Boise, there is such a thing as keto pasta.

Regular pasta is either just semolina flour and water or 00 flour and eggs. Eggs are excellent on a keto diet. We just need to replace the 00 flour.

The glycemic index of regular flour is 45 to 50, which isn’t bad compared to bread at 70, but still too much to be eaten often (I didn’t say “ever”, you are going to cheat if you love pasta).

I found this recipe after making a bunch more spiralized zucchini that I have to use up, so another day.

Note: oat fiber, not oat flour

oat fiber - 1/2 cup (has some carbs but zero net carbs)

vital wheat gluten - 1/2 cup

salt - 1/2 TBSP

extra virgin olive oil - 1/2 TBSP

xanthan gum - 1/4 tsp

beaten eggs - 2

Do the whole thing in a stand mixer; it will be crumbly at first. Add water 1 TBSP at a time until it comes together. Mix 5 minutes or so. Knead and add water, If necessary a small amount at a time.

Rest, covered at room temperature for 30 minutes.

Roll it out flat; dust the board with oat flour if it sticks.

Put it through a pasta maker to make it thinner. You might not be able to make it quite as thin as the thinnest setting, but that is also true of normal pasta. Easy peasy fettuccine.

Make any shape pasta and treat it exactly the same as regular pasta. Supposedly, cooked keto pasta has a very similar taste and same bite. I have no doubt there will be much rejoicing.