After many attempts with varying levels of success, I have found what I believe are the optimal ratios for homemade pasta using King Arthur's Keto Flour. This was made with the "Keto Wheat Flour Blend" but I'm guessing it will work with the updated "Keto Wheat Baking Flour" as well.
It's a simple 1:1 ratio in grams of egg yolk to flour. It comes together much easier than a 1:1.6 ratio that I was using before with whole eggs and the texture is also significantly improved, I think due to the increased fat content.
I rolled it out through a pasta machine in three stages, letting it rest 15-30 minutes between each because of the high gluten content.
Second image is chicken and romanesco alfredo, and it was delicious! Enjoy!
by brayellison
2 Comments
Looks good. What are the macros? And I totally recommend just melting some Boursin garlic and herb cheese on it for sauce.
For the recipe, it’s just those two ingredients: egg yolk and flour.
* 2 large egg yolks (35g)
* King Arthur Keto Wheat Flour Blend (35g)
Macros:
* calories: 203
* fat 10g
* net carbs 6g
* fiber 12g
* protein 19g
As far as how to make pasta, there are a bunch of videos on the YouTubes. [This one is pretty solid](https://youtu.be/2TwfHlYGrsY), but I’ve watched many to see how others do it.
The only difference is that this pasta has a higher gluten content, so it needs to rest more. Most will say rest the dough for a half hour, but I rest mine for an hour initially. And then when passing it through the machine I do double passes at each number. I take it from 1 to 3, rest a half hour, then take it from 3 (again) to 6, rest 15-30, then take it from 6 (again) to 8.