2 Ingredient Keto Pasta

This keto low carb pasta is just 2 ingredients! It’s a quick and easy substitute for regular pasta.
overhead view of plate of 2 ingredient pasta

This post is a little bit lengthy, but it’s because I want to make sure I share enough details so that you know what to expect and so it turns out well.

I came across several posts sharing a 2 ingredient keto pasta recently, and of course I was intrigued! I’ll admit, I was fairly skeptical going in. And I doubted the recipe several times as I made it. But when it was finished, it looked like pasta and my husband didn’t suspect a thing when he ate it.
close-up of fork in pasta

Taste and Texture

I want to make clear that this does not taste the same as traditional pasta made with wheat flour. But it does taste something that resembles noodles–just a bit more cheesy.

The noodles hold up fairly well once they cool. You won’t be able to twirl them around your fork as they aren’t quite as flexible, but they do have a chewy bounciness to them like regular pasta.

Ingredients

All you need for this pasta is mozzarella cheese and egg yolk. This pasta dough is actually very similar to the cheese dough base used in many keto recipes like keto breadsticks and keto bagels.

Steps for Making the Pasta

prep step by step photos for 2 ingredient pasta
The cheese is melted down and mixed with the egg to form a dough. You can then roll the dough out and slice it into thin strips pasta strips.

The dough then needs to sit in the fridge to dry out. So even though the noodles only take a few minutes to make, you will need to prepare this ahead of time. I put mine in the fridge overnight.

The noodles are then cooked in boiling water very briefly. If you cook them too long, they begin to break apart and will just turn into a melty cheese lump.

The noodles must be cooled down over cold water. This will prevent them from sticking together. It will also firm the noodles back up from their melted cheese state.

Serve it with marinara sauce (or pasta sauce of your choice) and it will cover up some of that pure cheese flavor. As I mentioned above, my husband didn’t even suspect anything! He just thought it was a cheesy pasta dish.
plate of 2 ingredient pasta

Recipe now updated with video! You can also find all my recipe videos on my youtube channel.


Want more recipes? You might like my Keto Bang Bang Zucchini Noodles or browse my whole Keto Recipes collection for even more ideas.

2 Ingredient Keto Pasta

Prep Time: 10 minutes
Cook Time: 1 minute
Course: Main Course
Cuisine: American
Servings: 1

A low carb keto substitute for pasta with just 2 ingredients!

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.

Recipe Video

Notes:

  • Recipe adapted from Tasty
  • Allow pasta to cool before serving, so that the noodles firm up again after they are cooked.
Nutrition Facts
2 Ingredient Keto Pasta
Amount Per Serving
Calories 358 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 258mg86%
Sodium 770mg33%
Potassium 163mg5%
Carbohydrates 3g1%
Sugar 1g1%
Protein 33g66%
Vitamin A 815IU16%
Calcium 912mg91%
Iron 1.1mg6%
Net Carbs 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

41 comments on “2 Ingredient Keto Pasta”

  1. Can this be used as lasagna noodles? How would it hold up in the oven?

  2. What is the serving size for those nutrition facts?  Is the whole recipe considered one serving?

  3. Can you make several batches ahead of time and freeze the dried noodles?


  4. I made a larger batch and froze them. Thawed and. cooked and was great!

  5. Was wondering if this tasted eggy at all? Thank you in advanced!

  6. This is eggcellent! Hahaha.. but that’s the problem for me, do you think I could add a different binder in place of the egg? I know vinegar and baking powder can replace eggs in certain recipes and wondered if you knew if it might work. I would looove to have easy low carb pasta like this!

  7. Can you boil them and then microwave them the next day? I meal prep my meals for the week.

  8. I tried to make this tonight and I failed miserably. Not sure where I went wrong. I couldn’t get the egg to blend with the mozzarella easily. I ended up kneading it together with my hands and it still had chunks of cheese. Couldn’t cut them cause it was so sticky. Help!

    • When you melt the cheese, make sure to stir it until it becomes uniform. Let it cool only for about 1 minute and immediately stir in the egg. You need to do this while the cheese is still warm. You should be able to fully work the egg into the cheese simply using a spatula and stirring. Make sure your cheese is still very warm, otherwise if the cheese starts to firm up, then you won’t be able to mix anything into it

    • Make sure you only use the egg yolk. I think that info is missing in the directions. I used a whole egg twice and failed both times. Used the yolk only and worked out perfectly.

  9. Anyone try using a using chedder or even marble as an alternative to mozzarella?

  10. Did you try it yet, Hazel?

  11. Do you cover it overnight or just leave it uncovered in the fridge?

  12. Is the 6hr fridge time necessary?  Or can I flash freeze them for an hr and that will be enough?

  13. Hi, I’m very interested in trying this but a bit confused about the cooling in cold water once boiled, will this not result in a Luke warm meal? 

    • You only cool the noodles down enough to firm them up. They are still warm to the touch and once you add your hot pasta sauce your meal should not be lukewarm.

  14. I followed the directions carefully but did not get a dough…it was still extremely loose…

    • Did you add in the egg when the cheese is still melted and warm? If so, the egg should blend into the cheese easily. It should not cause the dough to become loose.

  15. After making this, the “dough” will not come off the parchment! It’s just kind of smearing between both pieces. It won’t come  off clean! I put it in the freezer to see if cooling will help. Did no-one else have this happen? I’m so upset about it because I made multiple servings! That’s a lot of money to waste! I’ll update if the feeezing works! Cross your fingers for me!

  16. Do you know if this would work using a pasta extruder? (Like the kind that can punch out rigatoni and macaroni)

    • I wouldn’t recommend it. The dough is much stickier than normal pasta which is why it needs to be rolled out between two sheets of parchment paper. It would likely get stuck if you tried to use a pasta extruder.

  17. Not sure what I did wrong, but the pasta sticked on to the parliament paper so I changed to wax paper and it sticks to the wax paper as well.
    I finally was able to take it out into strips and refrigerate for a couple of days. After only 20 seconds in the hot water, but it all fell apart.
    I followed the instructions to the t, using only egg yolk and allowed the cheese to melt and cool off as instructed. Help!

    • I’m sorry to hear your first attempt did not go well. It sounds like your dough was too wet. Moisture is your enemy for this recipe. Make sure that you use a low moisture mozzarella. Regular mozzarella has too much moisture and will cause the dough to be too wet. Also make sure your cheese is fresh and not frozen. I had a reader who was using frozen cheese which also had too much moisture.


  18. This was such a simple recipe, thank you! It turned exactly as pictured and written. I’ll enjoy it once in a while, it’s pretty heavy since it’s all fat. I had a half-portion with keto bechamel sauce and it really did remind me of Fettucine Alfredo, hit the spot!

  19. Has anyone fired these noodles? We used to eat fried egg noodles till they got crispy, and I know that some of the cheese dough recipes can be put in the waffle iron until crispy. Was wondering if I could fry these instead of boiling.

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