Fresh Egg Pasta ๐Ÿ gluten free, dairy free & keto

61 comments

  1. 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!

  2. 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!!

    • 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!

  3. Jennifer says:

    Find it so upsetting that so many of your yummy looking meals include xantham gum ๐Ÿ˜ฃ I’m paleo-ketogenic so can’t have it!

    • Paola says:

      Oh man I know! I’ve been experimenting without it (as I know many of you don’t use it), but not all recipes are successful without it ๐Ÿ™

  4. 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!

  5. 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

    • 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!!

    • 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 ๐Ÿ™‚ happy you enjoyed xo!

  6. 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! ๐Ÿ™‚

    • 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!

  7. 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. Iโ€™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!

  8. 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!

  9. 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 fiancรฉ not to expect the same taste, but how wonderful it is to have something so very close to pasta or tortillas or pizza crust. Itโ€™s nice not to have to just eat zoodles or lettuce wraps all the time. Tho I do enjoy those. Iโ€™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 Iโ€™ve found in the year and a half Iโ€™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!

    • 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!

  10. 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!

  11. 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!

  12. 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 ๐Ÿ™

  13. Mariana says:

    Paola, your blog is genius, I love all the recipes and have tried many, this one included. Im wondering whatโ€™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!

  14. 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 ๐Ÿ™ xo and so happy you guys loved the CTC!!

  15. 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 – wasnโ€™t sure if this was normal, as it isnโ€™t mentioned in the post at all! It rolled into shape decently, after I patted some of the oil out with paper towels. Havenโ€™t actually cooked the pasta yet, but Iโ€™ll update when I do!
    Thanks for a new recipe to play around with! ๐Ÿ™‚

    • 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 wouldnโ€™t recommend using a butter/oil based sauce though, they soaked up A LOT of the butter in the sauce we made!

  16. 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!

  17. 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.

  18. 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!

  19. 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!!! ๐Ÿ™‚
    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!

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