Home ยป pasta ยป Fresh Egg Pasta (i.e. Fried Gnocchi) ๐Ÿ gluten free, dairy free & keto

Fresh Egg Pasta (i.e. Fried Gnocchi) ๐Ÿ gluten free, dairy free & keto

137 comments

  1. nicole says:

    is it possible to do with all almond flour/no coconut flour? does anybody know how that might come out? i have everything else i need and am feeling lazy about going to the store.

  2. Lana says:

    I was worried. I read my ingredients and follow the instructions to the letter. I made the little bow ties. I put them in the freezer for 15 minutes and I fried them in garlic and olive oil. They were so good. I think they would definitely stand up to any sauce that you added to them (after they were fried) I can’t wait to try them as fried ravioli. I’m also going to stuff a few with ricotta and sauerkraut, fry them, dress them with sour cream, and call them a pierogi.

  3. Cindy says:

    I read in the comments that you wouldn’t recommend this for egg noodles. Can I put this through my pasta extruder make spaghetti or macaroni, etc?

  4. Donna J Marra says:

    Hi.. I printed this and can’t wait to make this!
    Can you tell me.. I have an Italian pasta machine… can I use that to roll out the dough.. and then use it to make fettuccine and spaghetti with?? Or only use it to make the shapes that you have suggested??

  5. Sherrie says:

    These made Great Breakfast Skillets!!! My husband canโ€™t tell they are not potatoes!!!
    Thank you for all of your recipes !!!!

  6. 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 ๐Ÿ˜‰

  7. 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?

  8. 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.

  9. 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.

  10. Deborah says:

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

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