2-Ingredient Keto Pasta
A simple, grain-free pasta made with just mozzarella and egg yolks. Low carb, gluten free, and surprisingly chewy — ready in 25 minutes plus overnight drying.
Ingredients
- 2 cups mozzarella cheese finely shredded, low moisture — do not use fresh mozzarella balls
- 2 large egg yolks room temperature — do not use cold yolks or whole eggs
Instructions
- Melt the cheese: Place the shredded mozzarella in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until completely smooth and melted. Let it rest undisturbed for exactly 2 minutes to cool slightly.
- Form the dough: Add the room-temperature egg yolks to the warm melted cheese. Whisk or fold vigorously until the yolk is fully incorporated and a rough dough ball forms.
- Roll thin: Place the dough ball between two large sheets of parchment paper on a baking sheet. Use a rolling pin to roll the dough out to approximately 1/8 inch thick.
- Chill: Leave the dough between the parchment sheets and refrigerate for at least 30 minutes until firm.
- Cut into noodles: Remove the top sheet of parchment. Use a pizza cutter or sharp knife to slice the dough into long, thin strips of your preferred width.
- Dry overnight: Leave the cut noodles uncovered on the baking sheet and return to the refrigerator overnight. This dries the outside and prevents them from melting during boiling.
- Boil: Bring a large pot of unsalted water to a rapid boil. Drop in the cold noodles and gently stir for exactly 30 seconds. Do not over-boil.
- Rinse and serve: Immediately drain the noodles and run cold water over them to stop the cooking. Let sit for a few minutes, then plate and top with your favorite hot sauce such as meat sauce or creamy Alfredo.
Notes
Do not salt the boiling water — salt can negatively affect the cheese dough texture.
Overnight drying is highly recommended. You can skip it, but noodles will be softer and more likely to clump.
Bagged pre-shredded mozzarella is preferred. The anti-caking powder on bagged cheese adds structural strength to the noodles.
Storage: Uncooked strips keep in the fridge for up to 7 days (loosely covered). Freeze uncooked noodles in an airtight bag for up to 30 days. Thaw in the fridge before boiling.
Why only yolks? Egg whites contain too much water, making the dough wet and sticky. Yolks provide fat for binding without extra moisture.