Fresh Egg Pasta (i.e. Fried Gnocchi) 🍝 gluten free, dairy free & keto


  1. Kimberly says:

    I used a rolling pin to flatten out my pasta, so that might have been my problem. I cut them like egg noodles. When I fried them up, they puffed up more than I expected, and they really resembled french fries, even the soft texture was very reminiscent of them. The only thing missing was the salt, and ketchup. I don’t think I will try this again.

    • Paola van der Hulst says:

      Hi Kimberly! Unfortunately you made the ONE shape of pasta that I HIGHLY suggest you guys NOT to make (they just come out like tortilla chips IMO!). You need a gnocchi-style shape for the hack to work 😉

  2. Anne-Kristin says:

    Hi, my dough tastes a lot of almond. Does anyone have any tips for spices that would mask this, or anything I could do differently with the next batch? I also found that is crumbled and was hard to shape. Any tips? or explanations for what could be wrong?

  3. Olivia says:

    Mine turned out more like little pieces of bread, rather than pasta, but it was still super tasty, and will have a lot of utility for me in the future.

  4. Toshiko says:

    Hi all, keto here. This recipe “works” fine. I formed cute little cavatelli by pressing/rolling little cylinders of the dough off the tines of a fork. I fried them as directed and they kept their shape perfectly during frying and saucing. But the texture was still mush to the tooth. Also the coconut taste is present on the tongue, even though I cheated and floured the fork and my thumb with AP flour while forming the cavatelli. The coconut taste clashed with my bolognese sauce.

    It was worth the try since so many of the recipes on this site are wonderful — but I’ll make a little real pasta for an occasional cheat day, or I’ll just add lots of sauteed mushrooms to the bolognese sauce and just have a bowl of sauce. If I try this again I’ll shape the dough into small gnocchi and serve with a butter- or cream-based sauce. That might work because I won’t be thinking “pasta.”

    • Emme says:

      Ime you can probably just use fathead pizza dough which has no coconut flour. I made a test gnocchi with tonight’s pizza… turned out great.

  5. Deborah says:

    Are there any lower carb flours you could use that are not as sweet as the almond and/or coconut flour?

  6. Helen says:

    I’ve used this a few times now. First was the ravioli recipe you have. Loved it. Then I made more pasta, used half to make little bows. Used those for the mushroom sauce recipe you have here. Then used the other half a week later (had it frozen), for lasagna.
    A recipe I previously used for the ‘pasta sheets’ in the lasagna was more like omelette.
    I wasn’t sure how it would do with lasagna as you say it doesn’t do well with water, or in this case moisture from the meat sauce and the cheesy white sauce I used. But considering last recipe, I was willing to take that chance. Would still be better mushy than omelette.
    However, I cooked the pasta sheets in the pan as usual, to slight colour best I could. (Some were more coloured to browning haha). Patted off the oil and butter, then used it in the layering. Cooked in oven for 20 minutes. Was just like classic lasagna sheet pasta. Taste and texture were good.
    So, it’s a okay for lasagna if anyone wants to do that. Just make sure to cook as instructed first.

  7. Stephen Costanzo says:

    Thanks for this awesomeness. Will be making it when amazon (thru ur link) delivers it.

    However its ~14 now.

    • Paola says:

      YES! But you can’t boil it in the liquid sauce (so they would be fried per usual then coated in the cheesy sauce right before serving) xo!

  8. gerry says:

    I was wondering if adding some wheat glutin would give it more stickiness and consistency so as to be able to boil this dough in water like normal pasta?And is it worth the extra carbs?Anybody try this?

    • Paola says:

      Can’t help you there as I have celiacs, but in my experiments the Keto flours simply turn to mush as they’re not grains 🙁

    • Eva O says:

      I put 1 or 2 tbl Vital wheat gluten in it (can’t remember 1 or 2tbl). Stood up to boiling for a few minutes but keep an eye on it. I think next time I will add into sauce at the end of cooking to have them warm up. I tried frying them but totally failed as they got crunchy really fast. When I fry again, I will make sure I just flash fry very quickly.
      I posted a picture of my Pre-cooked creations on Pinterest for this recipe. Very important to use chilled dough so it holds together and doesn’t start cracking and will be more plaiable.
      Paola thank you for your amazing inspired recipes and how thorough you are! It would be helpful to have a cutting size reference for the farfalle and tsp scoop sizes for the other two shapes. Thank you bunches!

    • Eva O says:

      I put 1or 2 Tbls of Vital wheat gluten and boiled for a few minutes. Held up pretty well. Next time I will add to my simmering sauce right before serving to warm them up instead of boiling or frying. I tried frying and they were crunchy and not pasta like.
      I posted my Pre-cooked Pasta in Pinterest for this recipe. They turned out pretty with some practice. Paola thank you for all your detailed instructions for your recipes! I really appreciate all your very inspired creations to our everyday favs! Only suggestion on this one is that you give us a size reference for cutting the farfalla rectangles and maybe the scoop size for the other two.
      Thanks again!

  9. Manon Pare says:

    I tried putting the recipe through the kitchen aid pasta attachement (the one with a screw that makes rotini, macaroni, etc). I was able to get a few macaronis but then the dough just started to keep rolling around the screw without coming out and a lot of oil was coming out of the dough… so i took it out and made little pasta by hand. i was wondering if anyone tried the pasta attachement which makes spaghetti and fettucine? i don’t want the dough to get stuck in the rollers….
    I am making these for my 10 years old niece which is on the diet for medical reason… just want her to eat the food she likes so any trick is appreciated!

    • Nyala says:

      I’d love to know if anyone has had any luck with this as well in the KitchenAid pasta attachments. Any idea what the oily residue was from? I’m wondering if maybe a bit extra almond flour or slightly less on the apple cider vinegar might get it through the machine?

      • JM says:

        I use the kitchen aid mixer and I have had no issues. I made the Large macaroni and I baked them before I fried them. So they were a little hard. I also made the Fusilli and it held up its shape the best. Those I fried and they were fine.

  10. Paola, have you tried these pasta pieces in soup to see if they fall apart? I miss a good chicken noodle. Fingers crossed this may work if the noddles are added right before serving? Any thoughts?

  11. Jo says:

    Hi! My dough was firm, sticky to touch, but it had creases and came apart when i was rolling it into logs. I already added 4 teaspoons of water and put it in the fridge for 24 hours. It was soft but did not have the bite. Am I missing something?

  12. Reina says:

    When my doctor suggested I go on a low carb diet when he diagnosed me with PCOS and pre-diabetes, I was devastated because pasta is literally my favorite food ever. It is by far the thing that has been the hardest for me to give up. I’ve tried a few low carb pasta recipes and had several fails, but this was AMAZING! I actually wanted to cry, I was so happy when I ate this. I made the dough into long, linguine which I rolled very thin and cooked it in butter and garlic and I honestly can say that this is the best low carb meal I’ve ever made.

  13. Ashley says:

    The taste was pleasant but the texture was odd (more like pita bread or flatbread than pasta, if that makes sense).

  14. Shelly says:

    Could these noodles be baked into a Mac and cheese dish? I didn’t know if baking them in the cheese sauce would turn them into mush.

  15. Leonie Hall says:

    Hi , I have a Phillips pasta machine ,do you think I could use this recipe in my machine .thanks so much

    • Paola says:

      If it’s the extruder one I’m picturing you may have to cut down on the water a bit. This one works on my kitchen aid attachment, but for the extruder attachment I need to cut down the water so its more like coarse breadcrumbs rather than a dough xo!

    • Paola says:

      It should work to some extent (you’ll prob need to add more), but in all honesty I haven’t tried it myself (if keto, just keep in mind the higher carbs)

  16. Jenny street says:

    Hi, enjoying all the above posts re pasta. I’m researching buying a pasta machine and noticed you have said the above pasta recipe will go through it ok. My question is can you only fry it then? Not boil it like “normal” pasta. Thanks Jenny N.Z.

  17. Rita Di Rosa says:

    I just tried this. I did have to let it “soften” in the sauce for a few but it did feel like I was having pasta…eventhough the portion was tiny. It was pretty good and more filling than regular pasta. I also made a batch of sauce with meatballs and made Keto meatballs for me. Just made them bigger than the others so I could scoop them out. SHHHHH I put a little swerve in the sauce instead of real sugar…nope the family did not catch on either.
    Love your recipes….keep them coming you are amazing!

  18. Monica R says:

    Hi. I have just made these… Four shapes like gnocchi. Had first portion fried in bacon fat with bacon and mozzarella and sundried tomatoes. Loved every thing about it. Next time I’m putting herbs and chilli flakes. And it freezes. You are a GENIUS. XXX much love from Scotland.

  19. Susan says:

    This was a failure, sadly, and an expensive one at that. The coconut flavor is a bit too prominent, but it would be better with sage, brown butter, and walnuts. The big issue was texture. It tasted more like stale bread. Add salt and rosemary, and may be a nice recipe for crackers, baked!

    • Paola says:

      Oh no! I’m going to suggest you shop around for a coconut flour you like (they vary A LOT!) as it shouldn’t taste stale in any way 😉 xo!

  20. Nolan McCormick says:

    I thought this was a simple recipe with minimal dishes. But, I was looking for a more savory taste then sweet. I felt there was a little to much coconut flour. Also, I think cooking in a skillet may have altered the texture. I would really enjoy experimenting with this recipe to alter to my liking. All in all, this was a pretty well made recipe.

  21. Cynthia says:

    Thanks for this recipe! I tried it last night when my family was having a regular pasta with cheesy tomato sauce, and although my portion looked very meagre cooking in some butter, by the time I added sauce and allowed it to rest while I was preparing the other plates, it did soften/swell a little, and was really quite filling when eaten slowly with a salad alongside. It did feel a touch grainy to the tooth, but not unpleasantly so. I did use Bob’s red Mill almond and coconut flour, and they do feel pretty finely ground.
    When making the batch, I inadvertently added 2 tablespoons of AC vinegar instead of 2 teaspoons, so I had to add more of everything to double the batch. I split the batch into 8 portions, then tried the rolled out farfalle shape. That was a little time consuming, so I have done the remainder as cavaletti. Looking online for help with making these, I used a plastic sushi mat for my board. Rolling the dough bits into little torpedo shapes helped with forming them, as then they only needed a little flick-roll with the side of a butter knife on the mat to give them ridges and make them form little rolls. I tried pressing and rolling them with my thumb, but I just always ended up making the dough into the grooves, and it sticks to my thumb. The knife was way faster, and they jump right off! Anyhow, looking forward to trying some other sauces for the rest of these, thanks again for the recipe.

  22. Emma says:

    This was terrible, I’m really sorry! It tasted like mini almond cakes. Almond flour is definitely not good for a savoury flour substitute. I only feel the need to comment because it took me a while to prepare and I was really looking forward to it, my dinner was ruined. If you love pasta don’t bother!! Zucchini noodles are probably the best substitute for me so far.

  23. Marcella Smith says:

    Could you give me an idea of what one serving looks like? Fifty-six grams is about two ounces, and I am having trouble imagining that being a decent sized serving. If you could tell me by volume, such as half a cup, or a cup, etc., it would help.

      • Craftywitch says:

        I’m pretty sure that’s two ounces of dry pasta before it’s cooked. Since dry pasta absorbs quite a bit of water and swells up as it cooks, I wouldn’t expect that to translate well to fresh pasta.

  24. Jen says:

    This recipe makes me giddy. I lived in Italy when I was younger, so pasta is the hardest loss for me on keto. LOL

    I’m wondering if it would hold up if cooled after frying to make pasta salads. I’m gonna have to experiment!

    Grazie mille!

    • Paola says:

      Hi Beks! Do you mean to shape it? If so definitely! You just need to play around it a bit (flouring etc) to get it right 😉 xo!

  25. marguerite lindemann says:

    Do you think this recipe would work using a pasta maker and extruder? I have one that mixes the dough then extrudes the dough through dies, there are 15 different shaped dies even for gnocchi.

  26. leanne says:

    is there a replacement for the apple cider vinegar? white wine vinegar maybe? x want to try but dont have apple cider vinegar

  27. Carmiba says:

    I made this with corn starch instead of xanthan gum as I was super desperate. Tastes good although texture didn’t have that “bite” that normal pasta has. Even still it was yum! Definitely going to try with xanthan gum when I get a chance to pick some up.

  28. Peter Lee says:

    Hello! First i wanted to say I love your participation with the comments section. Too many times i see someone asking a question that goes unanswered.

    My question is that I noticed that you only mentioned the short, stubby, and unique pastas. How does it work out as pappardelle or fettucine? I wanted to make something carbonara or cacio e pepe with this pasta and I was just curious as to how it would hold up.

  29. E says:

    Hi, I’m so excited to try this. Just wondering if I could replace the almond flour with Lupin flour? Thanks

  30. RN says:

    I added too much water. how do I fix it? Coconut flour? a mix of coconut and almond? I’m so unsure what the right remedy will be. I didn’t see your two teaspoon note until I had already added a half cup of water. It’s pretty moist. help please!!! 🙂
    Love your blog by the way. love that so many recipes are low carb and dairy free.

    • Paola says:

      Oh no!! If you added half a cup of water in all honesty I think your best bet is to start over (you would need to add SO much flours and might not end up with the right ratios, also because of the eggs). You can try and spread your dough/batter on a baking tray with a mat and bake it until dry. You’ll could end up with crackers, or at the very least ‘bread crumbs’ so you don’t throw it away. Hope this helped! xo!

  31. Marianne says:

    I made this last night; thank you! I made orecchiette with keto creamy garlic spinach chicken. It was pretty good! I really want to get a cavatelli/gnocchi board. The xanthan gum is absolutely essential. I do admit I did eat 100g of it and it IS super filling.

  32. Jennifer Bockelman says:

    What sauces do you think this pasta would work with? I’m missing Alfredo pasta greatly so I wonder if you think this pasta would go with a homemade Alfredo sauce?

  33. Melissa says:

    Keto cavatelli?! Never would I have thought that possible!! Being full-blooded Italian…cavatelli are a treasure to me haha. I am soooo going to try this. Thank you!

  34. Amy says:

    I was wondering if you’ve tried cooking these up and then eating them later like for lunches. I was wondering if I heated up the sauce and added it to them after they get room temp if the texture would still be the same. Anyone try this yet?

    • Paola says:

      Hi Amy! In all honesty I haven’t tried reheating them, but I have eaten them cold with pesto (like in the picture) and they are good.

  35. Lydia D. says:

    I am just blown away by this recipe. I very much look forward to trying it. I am wondering if ravioli could be made out of this. And, this might sound kooky: could this be shaped to work as an egg roll wrapper and fried? Thanks for sharing this recipe! Shirataki can only get you so far haha!

    • Paola says:

      Hi Lydia! Yes on the ravioli (just search for ravioli on the site!). And on the egg rolls, the dough simply won’t crisp up completely though (taste will be good but texture won’t be spot on unfortunately). xo!

    • Rachel Lewis says:

      I take chicken skins and fill them with egg roll filling, then fry. My family loves them!! My teenage son prefers them

      • Erin M. says:

        Wow. How interesting. That’s crazy creative! Lol I might try this. I LOVE egg rolls. Where do you get your skins?

  36. Marti says:

    Tried this today, as my boyfriend is really trying to stick to keto – I just try to go low carb as much as possible. The dough turned out really really oily – wasn’t sure if this was normal, as it isn’t mentioned in the post at all! It rolled into shape decently, after I patted some of the oil out with paper towels. Haven’t actually cooked the pasta yet, but I’ll update when I do!
    Thanks for a new recipe to play around with! 🙂

    • Paola says:

      Hi Marti! Did you add any oil to the dough? Any other subs? The dough is not oily at all, should be sticky because of the xanthan gum? xo and let me know

      • Marti says:

        I did not add anything other than what your recipe said!
        They cooked up alright, kind of like gnocchi as mentioned in some of the other comments!
        I wouldn’t recommend using a butter/oil based sauce though, they soaked up A LOT of the butter in the sauce we made!

  37. Sam says:

    Hi I was just wondering if you have to use coconut flour in this recipe or can you use all almond flour? I ask because I’m out of it lol and I wanted to make it. And if I can what would the measurements then be? Also I wanted to also tell you that your recipes are delicious. I made the cinnamon toast crunch recently and my husband and I loved it.

    • Paola says:

      Hi Sam! I found them not to be quite interchangeable here, particularly texture wise. The dough just doesn’t come out right unfortunately 🙁 xo and so happy you guys loved the CTC!!

  38. Mariana says:

    Paola, your blog is genius, I love all the recipes and have tried many, this one included. Im wondering what’s your opinion on trying to make fetuccini out of this dough. Im not sure how it would react to the frying part, I wouldnt want for the strands to break.
    Keep up with with the awesome things you do!

    • Paola says:

      Hi Mariana!! Thank you for your lovely comment, so happy you’re enjoying the recipes so much! Regarding your question, I found that when cooked as fettuccini that the dough just becomes too bread like. I mean I still ate them happily, but I loved them so much more as cavatelli! xo and thanks for reading!

  39. Clara Albright says:

    I’m leaving a review because this wasn’t my favorite thing, BUT ironically my non-keto husband and kid loved it. Maybe I’m just missing real pasta too much? And don’t get me wrong, I did a bolognese and the taste was good but it didn’t quite do it for me. But it’s definitely worth a try if you’re missing pasta, you might luck out and love it 🙁

  40. Garnet says:

    Wow! What a wonderful recipe! I was wondering if you think it would work to make mashed cauliflower filled perogies using this dough? Thank you!

  41. Carinne says:

    I do periodic carb ups with pasta when I cannot take keto foods anymore, but I made the pasta tonight and I will be cheating way less nowadays! Served it with some pesto as I got a huge craving after seeing your picture lol! So delicious, felt like gnocchi! The taste is slightly sweet, but actually really lovely fried in the garlic oil. Will be making again and again! I also see some comments here about your tortillas?! I’m new to your blog, so I’ll be sure to look those up to!

  42. Jim says:

    HELLO! I think it’s very important to not expect these to be exactly like pasta. They’re made out of coconut, almonds and fried after all. BUT, and this is a big but, I want to congratulate you as this is a fantastic recipe for ‘keto pasta’- probably the best sub my wife and I have tried to date. We highly dislike the miracle noodles as the chewiness is simply unpleasant. I’ve always been an avid pasta maker, so I have an actual cavaletti machine not just the board. They came out perfectly shaped after a couple tries and once cooked and with the sauce they were delicious. Different, but delicious and satisfied the craving through and through!

    • Amber says:

      I totally agree with you. I have to remind my fiancé not to expect the same taste, but how wonderful it is to have something so very close to pasta or tortillas or pizza crust. It’s nice not to have to just eat zoodles or lettuce wraps all the time. Tho I do enjoy those. I’ve never had the miracle noodles cause they seem weird to me lol. To each is own. I want to praise you too for taking the time to create these recipes. Superior by far to all dough substitutes I’ve found in the year and a half I’ve been in this keto journey. Thanks!!

      • Paola says:

        Thank you for your comments Jim and Amber! And a big YUP here! It’s so important when eating keto (or even gluten free for that matter), not to expect things to taste exactly the same. And particularly with keto, given that it’s all grain free! Some recipes (like the churros) will come out pretty much like the original, but most will be different. Still, I sincerely only publish the recipes which taste great (at least according to my taste buds!), and which I eat constantly myself.

        Regarding the shirataki noodles, I actually love them in asian dishes were chewiness is expected (like the pad Thai). But I highly dislike them in Italian dishes because they just feel like rubber. But like you said, to each his own and if I’ve learned anything in my short food blogging career is that tastes vary SO much!

        Anyways! So happy you’re enjoying the recipes and thank you for your comments. They always help readers a bunch! xo and good weekend!

        • Fabrizia says:

          Do you have recipes here for the shirataki noodles? I heard they need to be washed and then put in a pan or they’ll smell weird and taste strange… so I’d love to know how you prepare them for Asian dishes. Thank you if you have the time!

    • Mary Ortwine says:

      Good to know it worked with the cavatelli machine as I am going to try them tomorrow that way for my daughter. Any tips?

      • Paola says:

        Hi Mary! I’m not sure if Jim subscribed to notifications on replies, and just in case he didn’t- I would just advice to roll the pieces in coconut flour before popping them in the machine. I then brush off any excess coconut flour. xo!

  43. Jennifer F says:

    Bless you! We were lazy and just cut it up into gnocchi-like squares, lightly fried it and served with some marinara. Definitely different from real pasta, but it had a good bite and was delicious with the sauce.

    Question, we make your tortillas all the time. Do you think that the baking powder would make a big difference here? We were thinking of just making a big batch of the dough and using it for multiple purposes? Or would the results not be too great?

    • Paola says:

      Hi Jennifer! So happy you guys enjoyed it! Regarding your question, in all honesty I wouldn’t add the baking powder here. Because of the way it’s cooked, you’ll likely have a lingering baking powder taste. Hope you enjoy and thanks so much for reporting back!

  44. B says:

    I made this pasta into hand cut spaghetti shape. It was very easy to make in my food processor. But when eating it it tastes more like bread. The texture is also more like bread. I’ll stick to the shiratake noodles.

    • Paola says:

      Hi B! That’s precisely the reason why a spaghetti-like shape was not suggested, it will cook too quickly. For this to have the mouthfeel of pasta (or gnocchi, as other readers reported back), you want to try the smaller and thicker shapes suggested. xo!

  45. Stace K. Morgan says:

    Paola this looks wonderful thank you! I was wondering if you will post a video on how you shape the cavatelli? Did I spell it right?! I just bought the little board lol! 🙂

    • Paola says:

      Thank you Stace! Yes, video is coming (along with about other 8 video recipes). But I injured both my wrists last week, so I’ve been unable to edit them (thank goodness for voice dictation though!!). I’ll let you know once its posted xo!

    • Paola says:

      Hi Sam! In a comment earlier Selena said a very similar thing to you! I hadn’t thought about it but definitely yes, fried gnocchi and pasta 🙂 happy you enjoyed xo!

    • Paola says:

      In all honesty I think they would turn to mush as lasagna sauces are very wet. The dough itself works VERY well for things like enchiladas and pizza, so it can handle some wetness- but I think lasagna would unfortunately be pushing it. xo enjoy!!

  46. Selena Ortega says:

    When I got your email earlier today I was just cooking a bolognese and was fairly upset about having to have it with zoodles. I like zoodles, but I really miss pasta since I was diagnosed with Coeliacs and a grain sensitivity so can definitely not have the real stuff ever again.

    So mine were most definitely not as pretty as yours, I made the orechiette, and let me tell you that I was very hesitant while cooking them as frying pasta just seemed weird. But I did a little test and cooked them just briefly like you said and they were delicious! I can see what you mean that they are different from normal pasta, but once I got the sauce on them it went beautifully! Perhaps a cross between gnocchi and pasta? Alas, thank you!

    • Paola says:

      Hi Selena! I get you, I have zoodles almost daily but sometimes you just want some actual pasta. Glad this recipe helped and thanks for reporting back! xo

  47. Hanne Pelletier says:

    Do you think this would hold up being ran through the Kitchen Aid Gourmet Pasta maker? I cannot wait to try this! I am sooooo in love with your Bakery Salted Chocolate Chip Cookies!

    • Paola says:

      Oh lol two comments about this! Yes! I tried with my pasta machine when I experimented with the ravioli and it worked. You just have to (very lightly!) dust it with coconut flour, and if it’s too sticky just leave it out to dry for 15 minutes or so. The dough is a little different but it holds its shape fine (so just need to fiddle around a bit). And so happy you love the cookies, they’re def top 10 for me too xo!

  48. Jennifer says:

    Find it so upsetting that so many of your yummy looking meals include xantham gum 😣 I’m paleo-ketogenic so can’t have it!

    • Paola says:

      Yes! I tried with my pasta machine when I experimented with the ravioli and it worked. You just have to (very lightly!) dust it with coconut flour, and if it’s too sticky just leave it out to dry for 15 minutes or so. xo!

  49. Julz says:

    Can i use vitamix blender or hand mixer for this recipe? Thanks! Im excited to try another recipe of yours after the success of my keto donuts.

    • Paola says:

      Hi Julz! I would try with a hand mixer, just perhaps knead it a little longer to make sure everything is well distributed. And if you liked the donuts, check out the waffles (same dough!) xo!!

  50. Luna says:

    I’m literally so in love with your blog. Every post consistently blows me away with all these new possibilities for eating on a keto diet. Thank you so, so much for all the work you do. This recipe looks incredible and I cannot wait to try it!

    • Paola says:

      Hi Luna! Thank you so much for your lovely comment, so happy to hear you’re enjoying the recipes so much! Hope you enjoy! xo!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.