A low carb pasta made out of lupin and potato that cooks like pasta and tastes like pasta (i.e. think chewy and silky bites!).
bonus: it makes great spaghetti shapes!
Low Carb Pasta 🍝
that you can boil!
If you know keto (and low carb gluten free flours in general) then you already know that they’re notoriously terrible for cooking in water- i.e. they turn to absolute mush.
That is with one notable exception: lupin flour.
Unfortunately though, a keto or low carb pasta can’t be whipped up with just lupin flour (for it tastes terribly grainy solo), so you must pair it up with a bit of a starch. Initially, when I first started whipping up this pasta I used a mixture of tapioca starch and pea protein- but over the years I’ve found that you can actually simply add some potato flour to the mix and call it a day, as the pasta that comes out is incredibly silky and chewy.
It’s a little bit more carbs (so falls into low carb rather than keto territory), but I simply find the results much more gut friendly (and spot on pasta like!).
the potato flour
My personal favorite potato flour to add to the pasta is purple sweet potato powder– as it adds a lot of elasticity and a very nice chewiness to the final pasta (and bonus points for the added antioxidants). It makes a wonderful pasta dough that can be rolled out in a traditional pasta roller and cut into fettuccine or spaghetti shapes (!!). It’s really incredible how much elasticity it adds to make the dough hold together so nicely.
Otherwise feel free to add some actual potato flour. Its just a little either way, but it does miracles to make our lupin flour extra chewy and al dente.
Low Carb Lupin Pasta (to boil!)
Ingredients
For the keto pasta dough
- 100 g lupin flour
- 10 g purple sweet potato powder
- 1/4 teaspoon xanthan gum
- 2 large eggs at room temp
Special equipment (optional)
Instructions
For the keto pasta dough
- Note: I’m going to suggest doing this one straight up in your mixer (or even food processor) if you can, as it’s simply much easier to get it to come together in a jiffy (but you can do it by hand and just put in some elbow grease).
- Add all your ingredients and mix them until they come together, wrap them up in cling film and form it into a flat disc (it’s just easier to roll out). Allow to rest on the counter for thirty minutes (or in the fridge for up to three days).
- To shape into a long form (or lasagna sheets!): generously flour the surface with either tapioca starch (or just an heirloom flour if you don’t care about it being gf and just low carb, as it will typically give you a lower GI response than a straight up starch such as tapioca).
- Note: I’ve tried rolling it out with lupin flour in the past (and it does work if you wanna go down that route), but adding a bit of starch to the surface does improve the texture a bunch (and you don’t need much– it’s up to you!).
- Roll it out until it’s thin enough to go through your pasta machine using a rolling pin, and start the process! Since we’re lacking gluten it’ll take passing it through the widest number at least three times until you begin to gain some pliability (particularly if you’re taking it out the fridge). Then, with each pass, tighten it a notch until you stop at number 4. Either trim it for lasagna now or switch to a linguini/spaghetti attachment and pass it through.
- Allow to rest on the counter for at least an hour before cooking (you want it to dry a bit to be able to get it nice and al dente).
- Bring a pot of water to a boil, add enough salt so that it tastes like the ocean and cook your pasta until desired texture (I played a bit with this and it’s roughly 4-5 minutes for fresh pasta)(give it a taste on minute three though, just in case!). Gently remove from water and enjoy with your favorite pasta sauce 💁♀️.
Definitely want to try this! From the picture above, it looks like you made a gnochi-type pasta. If so, how did it hold up to boiling?
Held up perfectly Carolyn! Its one of my favorite shapes to make because its so easy 😉
Can I just add all the ingredients into my Phillips pasta machine or will this quicker method ruin the pasta texture?
In my experience Lily its never a good idea to use these pastas in traditional pasta machines (I had the Philips one too and got lupin flour stuck on it once.. don’t lol!)
Hi Paola, Thank you for the recipe, and I hope you get better soon. It is no fun when we are fighting with our bodies to get back to a reasonably normal life. Love the haircut you remind me of a pixie and your paintings say volumes. I am interpreting the one of you on the edge and then jumping as not being depressed but taking on the unknown and winning. Blessings to you and your cat 🙂
Thank you Leslie, it really is no fun like you say but unfortunately a part of life at times! Thank you for your lovely message and your blessings (I hope you’re well yourself!).
Love the look of the purple pasta, and wondered if you can make this pasta without eggs? Or are the eggs needed as a binder?
Unfortunately thus far I’ve only managed to make it with egg (super important as a binder yes!)
Is sweet potato flour the only other option with this recipe?
I linked potato flour from Bob’s in the post too xo!