This fresh egg keto pasta (or fried gnocchi!) is surprisingly easy to whip up! And while different from the original, it yields killer al dente-like results to pair with your favorite Italian sauce.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Add almond flour, coconut flour, xanthan gum and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
If no food processor is at hand, you can also do it by hand (it just takes a little more time and arm muscle!). Add all the dry ingredients to a large bowl and whisk until thoroughly combined. Pour in vinegar and whisk until thoroughly distributed. Pour in egg while whisking vigorously and keep whisking until the dough becomes too stiff to whisk. Using your hands, knead the dough until thoroughly incorporated, adding a teaspoon of water at a time as needed (we use 2).
Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 30 minutes (and up to 5 days) in the fridge.
Farfalle (i.e. bows) and orecchiette are probably the quickest shapes to make. Though cavatelli might just be my favorite, but you'll need a board (see special equipment for details).
For farfalle: roll out the pasta to its thinnest point using a tortilla press between parchment paper (our favorite) or a pasta machine. You can also use a rolling pin, but it'll take a little longer. Cut into roughly 2x1-inch rectangles. And if you're fuzzy about presentation, use a knife to cut lengthwise and a pastry cutter to cut widthwise.
For orecchiette: cut dough into 4 pieces, roll out into even-sized logs and slice off even-sized pieces. This will ensure evenly-sized pasta. Using your thumb, press each piece against your opposite palm, creating an indentation. Lightly dust with coconut flour as needed. You can either leave them as they are or turn them out (see post for gif images).
For cavatelli: cut dough into 4 pieces, roll out into even-sized logs and slice off even-sized pieces. This will ensure evenly-sized pasta. Lightly dust the board and pasta pieces with coconut flour. Place a piece on the board and using a knife press the dough towards you, angling the knife tip upwards as you press (see post for gif images), making the pasta curl into shape.
Place shaped pasta in the freezer for 15 minutes (and up to a couple months).
Heat up butter and oil in a skillet or pan over low heat. Once warm, add in garlic slivers. When the garlic begins to brown, add in chilled pasta and baste right away.
Cook pasta until it just begins to get some color, we found this gave the most 'al dente' texture (soft but with a bite). Feel free to make a test with one piece.
Serve right away with toppings of choice.
Feel free to go ahead and freeze the pasta, but you’ll want to thaw it out slightly before cooking.
This recipe yields roughly 200g of pasta. We calculated nutrition facts for a 50g serving (4g net carbs), keeping in mind that this keto pasta is quite a bit more filling than the traditional.