Instead, I recommend the following method: Most of the recipes I found instructed me to bring the mixture to a simmer and then dissolve the gelatin but my gelatin lumps never properly dissolved. The most difficult part of this recipe for me was figuring out how to dissolve the gelatin properly. But they work great for cold pasta salads and lightly tossed in a warm sauce. The only downside of these noodles is that they don’t react well to heat, so you can’t use them for most traditional hot pasta dishes.Since my other pasta recipe is made almost purely out of cheese, you can only make so much or it’s going to be too rich. This recipe yields a lot more noodles.This recipe is a little lower in calories and fat compared to my 2 Ingredient Pasta recipe for those who are on a variation of a low carb diet that doesn’t require high fat intake.
The noodles have a bouncy, chewy texture and really do taste like regular noodles.While you do need to let the noodles cool and solidify, it takes less time than my other 2 ingredient pasta recipe. It’s super easy to make and the noodles really taste and look like traditional noodles.
I am always searching for a good keto pasta recipe and even though I have already shared a 2 ingredient keto pasta recipe that I love, I had to share this new recipe as well. This pasta works well for a cold pasta salad or tossed in a warm garlic butter sauce. Chewy noodles that look and taste very similar to real noodles but are low carb and keto-friendly.
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