The Best Keto Pasta Ever! Low Carb Pasta! How to make Keto Pasta Keto Fettuccine - only 1.5g carbs!

[@reighngold]

I made and ate this pasta and it was amazing. I have made pasta MANY times before I started Keto. I have also made other versions of keto pasta that used vital wheat gluten. This is by far the BEST version of keto pasta I've ever made. Hands down, no question, it's amazing. Few things to note though 1. You must roll it before you put it through the pasta machine, if it's not basically thin enough to be your machine's level 1 thickness, it will not go through well. You really can't make it like you do with regular pasta and use the machine to knead it. The machine basically just does the final thinning out. 2. The more you rest the dough before resting the better. It literally will be MUCH easier if you do it that way. I rested it for 30 minutes the first time and then the next time for 90 minutes and it was MUCH easier and smoother after 90 minutes. 3. Kneed it a LOT in the mixer. Once it gets to the point where he shows it is done, switch to the dough hook and knead it for 5-8 more minutes until it's smooth. It might be in a few pieces, that's cool, just knead it together into a ball and rest. If you don't knead it enough it won't roll out smooth (from experience here) 4. Salt the water well before cooking. This will not taste exactly like real pasta (duh), but if you salt the water it comes out exceptionally well and will be as good as the sauce you serve it with.

[@ketoeuf]

Very helpful tips, thank you.

[@ktheinz]

no good for people who cant have wheat or gluten. this is not KETO

[@charlottebear8385]

Any chance you can make it without the stand mixer?

[@reighngold]

Charlotte Bear yes. You add the dry ingredients to a bowl, make a well (hole in the middle), add the wet ingredients, bring it all together and start mixing and then kneeling it. If it’s too dry add more water and knees it in, if it’s too wet add oat fiber. Knees till it’s smooth then let it rest for an hour. After that, cut it in smaller pieces and roll it out thin and slice to your desired length. I’ve done it before and it was fine. This is a very tough dough. It will come out more like ramen than pasta, but it’s still good.

[@charlottebear8385]

Emma Forsythe thank you so much for answering me, I appreciate it more than you know. You are awesome!!

[@jozsefbako6162]

The pasta is just ready! I tasted it and it's delicious! A bit spongy but delicious and soft. I made it like this: 80g wheat gluten 20g bamboo fiber 2 eggs 1/2 tablespoon of salt 1 tablespoon of coconut oil 1/2 teaspoon xanthan gum I kneaded it all by hand and let it rest for half an hour. Then I stretched it out with a rolling pin. Then I stretched it further with the machine, and then immediately cut it into fettuccine size. I cooked for 3 minutes. And it's done. In the evening, there will be linguine pasta for the sauce. Yummy!!!

[@lyleak212]

Saw this today. Found a pasta maker for 15 bucks on FB marketplace. Happened to have ingredients on hand. SUCCESS!!!!! My wife says it is the best thing I’ve ever made! Thanks!

[@TheKetoKingOfficial]

Yee haw! So awesome to hear!

[@mogumogu2024]

What kind of pasta maker are you talking about? Cam you give me any link

[@RichardMcWolff]

@@mogumogu2024 Click the Show More button, then go down to where you see the ► Find all the ingredients and products I use on my channel on Amazon: and pick the region you live in (USA, UK, Canada) and click that link, this will take you to Amazon. Click on the first category. The pasta makers are both listed there!

[@sherlaw67]

I tried the dough and it didnt turn out. It wouldnt stretch out hardly at all when i rolled it. Not sure what i did wrong. I let it rest longer than 30 minutes. Not sure if thats a factor. Round two.....

[@lyleak212]

@@sherlaw67 I wish I had an answer to your problem. I followed his directions to the tee and everything worked. When I roll any of these Keto doughs, I spray my parchment top and bottom with Olive Oil spray. I don't know if that is why I have success or not. Let me know how your second attempt turns out.

[@theveronicarae]

Now I wish companies would make this to sell in stores so I don’t have to actually make it

[@mariorios4947]

Veronica Rae Im sure it’s only a matter of time

[@zhenyucai8688]

There's no point keto isn't just low carbs it's super low carbs so low that you might as well stay away from carbs. If you're trying to reach ketosis just consume meat and multivitamins.

[@SynnJynn]

Lol, same here... Nobody got time for that 😂😂😂

[@TheRealist1.]

@@zhenyucai8688 yo...You don't know what you're talking about

[@TheRealist1.]

@@zhenyucai8688 FYI... you need more healthy fat than the other macros to get into ketosis, anything else you're doing Adkins.

[@frankmmiii]

I made this last night and while I was making it, it didn't smell like fresh pasta the way I used to make the regular flour pasta. But after I cooked it and then tasted it, BINGO! You couldn't tell the difference! It tastes just like regular homemade pasta! So now I can start making fresh pasta again and use my Made in Italy, Imperia Pasta Machine again! Thank You!

[@Oliveoilgirl]

Can you refrigerate it ? Or have to be eaten fresh?

[@kaysmith2010]

This dries really well in a dehydrator, and keeps for ages that way. Just like the bought pasta. (Also makes great pasta shapes) Thank you.

[@justkidding7523]

That’s interesting. I didn’t think it would dry like normal pasta. That would be good for making bulk quantities.

[@kaysmith2010]

@@justkidding7523 it does take longer to cook than flour pasta, more like whole grain pasta.

[@sandranorman696]

Can I dry in the oven or sun?

[@muftkuseng5924]

How can i dehydrate them and how do i store them afterwards?

[@TheKetoKingOfficial]

Dehydrator or hang over a spaghetti drying rack.

[@helened1358]

Just tried this...Amazing! I used psyllium husk powder because I didn't have Xanthan gum. Wow...just Wow! I put some EVOO, garlic powder, cracked black pepper, and Parmesan and I was in PASTA HEAVEN. On a side note, I kneaded everything by hand because I didn't have a mixer but I did buy the recommended pasta maker. Thank you for sharing this recipe! This is a definite keeper!

[@TheKetoKingOfficial]

Thanks so much for the feedback! Glad you loved it!

[@vittoriaconn958]

It's been two years since I made this and I had a hankering for another batch, but WOW, has wheat gluten gone up in price. My last order for Anthony's, in June 2021, was $14.99. Now it's $25. The US is a net importer of it (meaning the US doesn't produce enough for its own consumers), and the protein content of European crops has apparently been disappointing. I'm sure that the Russian invasion of Ukraine is behind part of the increase as well, as Ukraine had produced 40% of the world's wheat supply. (P.S. I bought the 4-pound bag anyway. Between it and the oat fiber, cost per batch comes to around $2 as of May, 2023. Much, much cheaper than soy noodles and a whole lot tastier. So appreciate this gem of a recipe. Thank you!)

[@ginnyyoung265]

I just made lasagna using this noodle recipe, so good! First time I've had lasagna in over a year. I left the noodles in sheets the length of my pan instead of cutting them down to fettuccine and cooked them first. Then I just assembled the lasagna like normal. I also used a homemade marinara sauce with homegrown tomatoes, but that way I could control the sugar content in the sauce

[@Gypsy217]

I'll be making this in a few weeks!

[@ladyg7796]

I made this tonight, though I was unable to find oat fiber in Whole Foods. I substituted oat bran, which apparently is not the same thing. However, I ground the bran in my high speed blender turning it into a finely ground flour. Surprisingly, this pasta for me was a success despite the substitution. It seemed more like a whole wheat pasta, but lighter. My finished dish was fettuccine with smoked salmon, artichoke hearts, green olives, lemon zest and fresh grated Parmesan. My husband said it was a keeper. I am no stranger to handmade pasta, so I know the consistency to look for and how to work with the dough. This dough handled beautifully, very stretchy without breaking. I dare say I found this easier to make than regular pasta. I was about to get rid of my KitchenAid pasta cutters, so I am very excited to have this recipe in my repertoire of go-to handmade pastas. Thanks for sharing this recipe, I am now a fan of yours.

[@brontewood]

When you said "KitchenAid pasta cutter" are referring the paster extruder attachment? If yes, how did it work out?

[@Goody2shzToo]

Oat bran has a lot of net carbs. Not really good for keto.

[@keycityproperties6104]

Made it today. Looked dark while making it and rolling it, but lightened to what the video looked like after cooking. Did not look like crumbles while mixing. Came together pretty quickly. Added a few tablespoons of water just since I thought I should. Really just made it sloppy. Left it in the container for 2 hrs while I did something else. Rolled fine. Tasted great. Kids loved it. Cooked it with diet chef's Alfredo sauce. Everyone loved it. Thanks!

[@keycityproperties6104]

Well, an update. Was making this again and I realized he said oat FIBER not flour. although later in the video he says "and then you take the oat flour and dust...." So I didnt realize my mistake til today. Dont have the fiber, ordered it and I'll try that way. Hope its as tasty. For now I used almond flour since it was waaaaayyyy lower in carbs than the oat flour was.

[@optionout]

@@keycityproperties6104 Hey Key, do you think it'd be better to freeze a large batch of this before, or after cooking it?

[@highlandstarr]

So the oat flour, instead of the flour, worked for you? I've been wondering if switching out the oat fiber with bamboo fiber, since it's virtually tasteless and oat fiber can be bitter. 🤔

[@abdullahalzayed7975]

Tried this recipe yesterday. It tastes like cooked whole-grain bread. I had to put so much sauce to mask its flavor. It didn’t suit my taste. But I really appreciate your efforts for uploading this video. Keep up the good work.

[@keksloo]

This is incredible. I'm diabetic and I control it with a very strict diet and one of the things I would kill for is a bowl of good tasting low carb pasta. Not zoodles, not those crappy white noodles packaged in liquid 🤢. Thank you so much for this recipe. Searching for an affordable pasta maker now.

[@leannekenyoung]

Were you able to find a pasta maker and give this recipe a try? Congratulations, I've been using this recipe to help my hubby control his diabetes and we love it! 🌈❤️,

[@dannettepeters1507]

@@leannekenyoung Amazon has a bunch of them, from cheapest to more pricey.

[@jesuschristislord633]

You said it all!

[@dannettepeters1507]

@@jesuschristislord633and, I hope He is coming back, soon!!! 🙏✝️❤️

[@BobRooney290]

how has this been in your gut? does it give you stomach cramps with all that oat fiber? i'm afraid to eat this since it takes me an hour to get to work and back. xanthan gum is known to cause gas and bloating, and combined with so much oat fiber, i fear the worst.

[@mauresawalker4641]

I just made this... it’s the best low carb pasta I’ve tasted! Period. I included a bit of lupin flour with the oat fiber.. gives it a buttery taste. Thanks so much for this recipe!!

[@darlenelancaster1357]

Hi, how much Lupin flour did you add? I want that buttery taste also. Thanks a million!!

[@mstexasg6243]

I have a pasta maker that has been sitting on top of my refrigerator for 2 years...unused and still in the box. You've made my dream come true 🥰🥰🥰

[@TheKetoKingOfficial]

Yeaaaaaah! It was meant to be!

[@misottovoce]

Yes! I have mine for several years and am now routinely using it. I still store it in the box! ;-)

[@KathySTH1]

OMG! The best pasta I’ve had that is low carb. Make sure to use “Life Source” oat fiber! I also let the dough rest for 90 minutes. It is great! I have the KitchenAid pasta attachments, so it made it a lot easier to make. Thank you!

[@ritadiiorio1772]

Ok so I used a brand called Anthony's and mine turned out like cardboard taste... the pasta turned out great to go thru my kitchenaid pasta maker and was an awesome consistency and cooked great, but my pasta was more brown/grey in color.

[@joeygirl314]

Ok so it definitely looks like Lifesource is the way to go for the oat fiber, but what about Anthony’s for the Vital Wheat Gluten? That’s the one listed on his AMZ page (unless I missed something), so just wondering!!!

[@judyh3017]

@@joeygirl314 I used Anthony’s brand of both vital wheat gluten and oat fiber. The noodles were brown in color and were dried and gritty like old dried-out rubber bands. It was not delicious! As Kathy Sthilaire recommended, I will try the “Life Source” brand of oat fiber. For those whose noodles turned out great with this recipe, what brand of vital wheat gluten did you use?

[@samahnasser87]

I made it, it wasn't very good. I was excited to try it because I have made fresh pasta before. The dough formed very well and everything was forming perfectly . Once I cooked it it was chalky in texture. I understand it is not supposed to be the same, but with all the hard work it takes to make fresh pasta, i wont make it again. I did make the keto bread recipe and it was great!!!

[@trueblue7779]

Thank you for explaining the taste before I went out and bought all these weird ingredients! Lol I definitely cannot handle chalky pasta! It's a great idea but probably not for me... so Thank you!!!

[@billma127]

I wish I read this before I spend 2 hours making it. It take really gross. Why would he hype it so much in the video. Does he not know how noodle taste like.

[@grubslinger79]

Agreed. After all the hype on the comments I was excited to try it as well. It looks like pasta, kinda has the texture of pasta, but tastes like boiled cardboard. Definitely wont be putting the effort into doing this again.

[@samahnasser87]

Do the recipe for the bread It is great! However this recipe is not a keeper.

[@camilleesguerra9438]

It is chalky and taste like a cardboard. I was so disappointed especially that the ingredients were not cheap

[@mistyelkins5174]

Sprinkling some oat fiber or vita wheat gluten onto the rollers could fix the issue with the pasta sticking together. To make flour or Semolina pasta from sticking to the rollers you would use one of the flours or cornstarch. Before keto I would use cornstarch to prevent sticking, during the clean up and before use. To remove extra bits that could've been missed at clean up. Always discard a small strip of pasta to clean all the rollers once again. Then wipe the rollers down with a soft cloth before storage. I like using a white T-shirt but any cotton or soft linen towel would work.

[@OleensEmbroidery]

Update. I have made this recipe twice now. Pre rolling made it slide through the pasta machine attachment for my mixer like a dream. But it was the taste and the mouth feel that won me over. I missed making fresh pasta. I can see why you were so excited. It's a game changer. Next I want to try dehydrating it so I can make it in large batches. Wondering if it will change the texture or taste.

[@nikkijack911]

How'd it turn out, do you still use this recipe , and dry and store?

[@OleensEmbroidery]

@@nikkijack911 I have not made it in a while. I find the longer I have been keto the less I crave my old foods and especially sweets. They actually repulse me now.

[@suncoastcrafting6362]

Thank you for the good information. It looks like this was several years ago. Have you made any changes since then? Are you still eating this? Do you still enjoy it? Is it still working?

[@ryandoan3928]

I made it and it was the closest thing to pasta since starting keto!!! It tastes great and has a very good pasta texture. I could only roll out fettuccine size noodles, but my next experiment may be to freeze the rolled out dough and then try and crank out spaghetti size noodles. But, I digress... it was awesome!!

[@nymphcraft1476]

For anyone scrolling the comments trying to decide if they should make this or not, do it. I just made it today and I loved it, despite having only done keto for a little less than a week and eating normal pasta my entire life. I tried it because I was scared to give up the things I loved and did not want to eat just pure meat and veg alone, and this was great. The portion was smaller than expected so I doubled the recipe and that was enough for me and my partner for two meals. It is very similar to pasta, maybe a little firmer but assuming you are cooking it with sauce and other ingredients, it is lovely. Thank you so much for the recipe.

[@TheKetoKingOfficial]

Glad you liked it!

[@BillieWagtail]

I’ve never tapped on a video so quickly. Incredible.

[@TheKetoKingOfficial]

❤❤❤👍🏻😁

[@BIGGPLANZ]

Billie Wagtail riiight

[@mp7342]

You could also use parchment papers with the rolling pin. The dough won’t stick to anything. Put one parchment paper below the dough and one on top.

[@leannekenyoung]

WOW WOW WOW!! THIS IS INCREDIBLE!! I followed step by step along with you and this made delicious incredible pasta! I cut it into sheets to fit my 9x9 pan and I made an incredible keto lasagna !! I didn’t boil the pasta first, I decided to let it cook in the sauce and it worked! This is one of the very best lasagnas I’ve ever made and that is even before keto!! Thank you soooo much for the recipe on how to make pasta!!! I will be using it for ravioli and perogies made with mushrooms. Wow you don’t know how happy you’ve made this old gal!! Thank you thank you thank you!! The recipe is perfect!!

[@karooblue7634]

Leanne, thank you so much for sharing !!!!! I will give it a try :-)

[@leannekenyoung]

@@karooblue7634 I keep using this recipe to make lasagna pasta and we love it! I’m always amazed at just how easy it really is. But it’s important to follow right along with him step by step and to watch the clock as you mix it and the textures that he mentions. I hope you enjoy it as much as we do! Let me know how yours turns out!

[@karooblue7634]

@@leannekenyoung Thank you so much 🎈 I struggled to get Oat Fibre here in South Africa but found it by chance in Cape Town Sea Point at a SPAR that imported it. Felt like I won the Jackpot when I saw it. Very expensive ingredients BUT I love making pasta and miss it so much. Hope to make it this coming week. Will keep you posted 💫 Keep well.

[@leannekenyoung]

@@karooblue7634 yes please let me know how it goes! I had the same problem getting it here in Canada. I found it on Amazon, and I felt the same way that I had won a jackpot! Lol! Kindred spirits we must be! I at first thought maybe I could use regular oats and just grind them up but before I tried that(thank goodness) I did research and discovered that is not at all what oat fibre is! I’m excited to hear how much you like it! Keep in touch. 🥰🙏🏻🇨🇦

[@karooblue7634]

Hi Leanne, see my comment on the Pasta in the main comments area :-)

[@paulhumphries3795]

Its taken me about a year from first seeing your pasta recipe, from ingredients I had never heard of..no food mixer..no pasta machine..and no experience of bread or pasta making, well we’ve finally overcome the items missing in my life and I’ve just made my first batch of Fettuccine, my finished pasta is much darker than in your video, mine looks like a wholewheat version. In a taste test 3 minutes was to al dente, so we’ve settled on 5 minutes. Thanks a million for the recipe, your enthusiasm in the video is superb..happy eating..happy Keto.

[@KF-vk7hi]

I just made this pasta and instead of the linguine size I went ahead and made the spaghetti size. The strands did separate nicely in the water just like you said it would it would...it was magical. LOL. This pasta is so awesome so much better than zucchini noodles or spaghetti squash I will definitely make this again I served it with homemade sausage meatballs and my own canned tomato sauce sweetened with monk fruit very delicious if I do say so myself. Thank you so much for taking the time to create such a nice recipe for us.

[@dianejudd]

THANK YOU! For making a video where YOU DON'T SKIP ingredients WITH measurements, descriptions and times for each step! You just SAVED MY DIET! SUBSCRIBED!

[@MANIFESTFASTWITHJASMINE]

I just made this. So, it does have a soft, home made pasta feel, but it does taste like a meat substitute vs. pasta, in pasta form. Probably the best keto pasta alternative though.

[@TheKetoKingOfficial]

Thanks for giving your feedback!

[@driab1203]

I was sure searching for someone that tried it out thank for you feedback hun!

[@solisinvictus4238]

Thank you for your honest feedback, sometimes it feels like keto people are lying to me when I try out recipes. Thank you for letting me know what to actually expect

[@valindabalcarzar8305]

I am a type 1 diabetic,so I am not advised to eat too many carbohydrates. Thank you for helping my life get easier, and economical freeing.

[@JensGraikowski]

I've always wanted to ask you, why do you use oat fibre rather than wheat fibre? I swapped the oat fibre for wheat fibre in your bread recipe (I bake 3-4 of those breads a week. It's a god send. 👍🏽😉) and it made it taste like real bread even more. I'm planning to do your pasta tomorrow and I'll try both, oat and wheat fibre. Thx for the video, mate! Really appreciated. 🙏🏽😌 EDIT: Just made the pasta with wheat fibre and it's virtually indistinguishable from fresh shop bought whole grain pasta! Thank you again for this recipe! 👍🏽😉 Btw, if you dampen that dish cloth you'll make it even more non-slip. 😉

[@webiedesign]

I am not finding anything called wheat fibre (or wheat fiber) do you have a link to the product ?

[@tomoliver5772]

Feel like the only one but made these today and they were inedible. Followed instructions to the letter

[@timgoffard]

I just tried this tonight exactly to the recipe except that I kneaded it by hand and cut the noodles with my pizza cutter. I used the same pasta machine as in the video and it rolled very well down to the thinnest setting (#1). It held together very well. I was only limited to the length of my countertop for the noodles. The fettuccine cutters on mine would not cut it though. It just made grooves. I will say that it wasn't the best for regular noodles either though. The pizza cutter worked fine. The appearance was darker like whole wheat pasta. The texture was quite good, but the mouthfeel was a bit off-kinda like a powdery texture. I would like to try this again substituting half of the oat fibre with lupin flour, and an extra egg white instead of the water to see what that does. I tried it plain, so sauced might cover up that powdery (for lack of a better description) texture. It is definitely better than any vegetable swirls or miracle noodles I've ever had! The miracle noodles taste like worms to me. This had a much, much better texture. I will have fun tweaking this recipe to my taste. I think this might make a good lasagna noodle but on thickness #2 or #3.

[@darlenelancaster1357]

Thank you

[@timgoffard]

@@darlenelancaster1357 I'll try it and let you know. I might also try a new keto wheat flour if I can get it.

[@darlenelancaster1357]

I actually Tried it. I cooked it on the stove top for a few minutes Then I mixed it with my spaghetti before I ate it and let it cook a little bit. It was actually good

[@cruzyare]

❤❤❤La acabo de hacer los espaguetis con las medidas exactas, los acompañé con carne molida y salsa de pasta 🍝, y los condimenté a mi manera. Lo único diferente fue que usé una máquina de pasta eléctrica con el disco de espagueti. OMG, ¡qué delicia! Me encantó y duplicé la receta. I just made spaghetti with exact measurements, accompanied by ground beef and pasta sauce 🍝, and seasoned it my way. The only difference was that I used an electric pasta machine with the spaghetti disc. OMG, it was delicious! I loved it and doubled the recipe. Thanks 😊

[@breakingbadpnl]

Anyone know how to make toilet paper out of cauliflower

[@TheKetoKingOfficial]

Lol! Classic!

[@trinaortiz9195]

That was funny!

[@TheEMC99]

🤣🤣🤣🤣👍👍👍💗

[@duncanjames914]

LOL!!!!!!!

[@patrickquinn8473]

pnlbuck shit on it .

[@copybookstudent412]

I made this and had the following problems; I forgot to add the oil so had to go back, I couldn’t get it through the pasta machine and I’ve had problems with it before so I rolled it out on my silicone mat with plastic over it. The flatter you get this the better. The pasta did keep reverting to a thicker sheet and I dont know why but I will try adjusting the xanthan gum ( a bit less perhaps). I used garlic salt for the salt to add flavor. I think once I figure out my issues this will be perfect. Its the best looking recipe Ive seen so far.

[@m53goldsmith]

Thank you for this! As someone of Italian descent, I grew up with lots and lots of pasta. Being Keto has meant, for the most part, that I had to give it up. Cannot wait to try this recipe! Also--- Cheers for including the UK links, so many of these channels only cater for US subscribers, so this is much appreciated!

[@TheKetoKingOfficial]

You're welcome!

[@welshgreco]

M53 Goldsmith do you know what the UK ingredients might be? I am struggling to find them here..... Chhers

[@xxdiddiexx]

@@welshgreco All available on Amazon. Its where I get my stuff. 😊

[@milabulic]

Ok. I have made this a few times without xanthan gum and though it was ok and a decent substitute, it still lacked something. Xanthan gum isn't easily found in this country so I ordered some. Today I made it with the xanthan gum and it came out much better. It had less of the gritty feel from the oat fiber and a chewier, smoother texture.

[@mattmallecoccio8378]

Thank you, Keto King! You are officially my best friend because I thought going low carb I would have to forsake pasta and pasta texture and flavor. No more! I can have my pasta and eat it too!

[@garyroberts7173]

This looks amazing. I have tried your bread recipe and couldn’t believe how good it is. My family was visiting and didn’t realise the bread was home made. Thanks for your efforts pal

[@Cathy.C.]

OMG imagine the pastabilities!!

[@kutrabilada8865]

I was imagining lasagna! With zucchini it gets soupy.

[@danakarloz5845]

🤓

[@samahnasser87]

I'm excited to try this! Going shopping now! I highly doubt that the super markets have been cleared from oat flour and wheat gluten! What I love about this recipe is that this behaves just like pasta. It looks like pasta dough and I can roll it out like pasta dough. Possibilities are endless. Now I can feel good about using my pasta machine without feeling bad!

[@clara13ro]

It works perfectly! Made the recipe yesterday morning and in the evening I was enjoying some awesome lasagna. Thank you for sharing!

[@jesuschristislord633]

I'm so proud of you! I had been longing for this. I will try it. Thanks for sharing.

[@fireball_55]

I just made this twice. Unfortunately, the other comments were right. It does taste like boiled cardboard☹. The texture is very grainy. My dough was brown, not yellow like in the video.

[@LisaBittinger-wt3mv]

Me too! Husband made it yesterday and I was so excited to take it to work today. I boiled it and made a fabulous Alfredo sauce. Alfredo over cardboard. I am afraid to tell my husband that it is an epic fail. I don't know if it should have been boiled yesterday or what, but it was dark and so horrible. All my coworkers agreed.

[@simonetaddia459]

If you do a batter (eggs, almond flour, salt, oil) and you do crepes it's easier and faster.

[@jeannejett2299]

I've read everything you had to say & am anxious to give this recipe a good try! Thank you for all you've done to bring us this great recipe! I really appreciate your efforts.

[@daicyolaya1836]

❤️❤️❤️🥰👏👌🌈

[@Whatsup_Abroad]

For people claiming it tastes like cardboard, measure the ingredients by weight, try reducing the oat fiber to 1/3 a cup, switch out olive oil for something more flavorful (I'd consider sesame or butter) up the salt a little and try adding a little bit of a powdered keto friendly sweetener. If the flavor of the oats is too big a deal and reducing the oat fiber doesn't work then just replace that. Kick it out and use coconut flour, or maybe sunflower or pumpkin seed meal. See how that works.

[@Whatsup_Abroad]

The ability to roll and stretch this should be entirely due to the essential wheat gluten. The fiber in this recipe is just adding the body. The gluten is like the skeleton and it's not responsible for the taste really. It's in all normal pasta of course. So if you can switch out the body (the oat fiber) for something different then you should be able to change the flavor profile of the produced noodles. I'm not on keto, but after running through a few websites of information coconut flour jumped ot at me as potentially the best replacement for the oat fiber. It should get rid of any oaty or nutty flavor entirely. Do that as well as kick out the olive oil and substitute butter and add a little more salt and It should taste better. If anyone tries to follow this train of thought let me know what you end up with.

[@christinacox2353]

@@Whatsup_Abroad I'm wondering if the Oat Fibre could be replaced with Lupin Semolina for a more palatable flavor.

[@sunnyvibes5406]

This pasta was absolutely AMAZING thank you SO MUCH..we are making this for mother's day dinner today...I will also add I ran out of oat fiber the last time I made this .....I only had 1/4 cup so I used freekah flour to substitute the other 1/4 cup and it still came out FANTASTIC...also freekah is very high in fiber and very low it net carbs!!.. thank you Keto King...you have made my keto lifestyle EVEN BETTER than my old high carb life😂 Sincerely -Rebecca

[@TheKetoKingOfficial]

You're welcome! Thanks for sharing your experience!

[@ninas.2407]

Okay I finally made this pasta recipe. I see where people can say it tastes like cardboard. I did alter the recipe a bit by adding chicken broth in lieu of water. I added Italian seasonings and parsley also to the wet ingredients. Everything turned out fabulous and held its structure perfectly. My only question is what would I add to make the pasta more absorbent and less chewy???

[@leongtoon62]

Hey Keto King ! The towel under the board to prevent it from sliding is the trick ! But what u need to do to make it really work is to wet it and wring it out B4 using it, Zero movement, that’s what we do in the industry, cheers !

[@TheKetoKingOfficial]

Thanks for the tip!

[@007nadineL]

I just 4 stick chair leg rubber pad stickers to one side of my wooden cutting board.

[@Glatty56]

I did not have Oat Fiber so I substituted the same amount of Bamboo Fiber. Not sure how it tastes, but It rolled out and cut perfectly. A lot fewer Net carbs to boot. Even went through my Kitchen Aid Pasta Maker just like “regular” pasta.

[@sandyadams9784]

How did it turn out?

[@Glatty56]

I think Bamboo fiber is a decent substitute for Oat Fiber. Held together well. Tasted as good as could be expected , for not being wheat based.

[@littlelebanon7959]

Omg 😱 I just thought of something! I can make homemade lasagna with the pasta dough 🤗💃🏼💃🏼💃🏼💃🏼

[@TheKetoKingOfficial]

Yeah you definitely could!

[@phildietrich1593]

@@TheKetoKingOfficial You're so happy!

[@Java-Junky]

And perogies!

[@carnivoredogs1468]

WOW! Didn't think of that, thank you!

[@charlenedulmage2589]

java junky my peroxide’s always have a potato base, then other stuff.

[@jameswhalen9242]

I added one more table of oil and about 7 tablespoons of water and used my Emeril Lagassi pasta and beyond machine to extrude. Im so excited for dinner tonight.

[@optionout]

How'd it turn out?

[@YULBOY]

Just tried the recipe... it’s good! The texture is definitely not like traditional pasta.... more of a grainy cardboard..... but it does the trick with a very spicy tomato sauce!

[@cloudydaez]

Grainy cardboard 😳😳😳

[@joaanyu1479]

@@cloudydaez 😂😂... i was thinking about making it but the grainy cardboard comment was making me have second thoughts... but keto kings bread taste was awesomr

[@BenAyres100]

Made this last night. The vital wheat gluten, and oat fiber were delivered the night before. followed the recipe (using the xantan gum, as sugested). Came together easily enough. Extruded it through my Kenwood pasta extruder, boiled it, tasted it and threw it in the garbage. Nobody would eat it. Had to make a fresh batch of regular pasta. I guess, if you MUST eat ultra low carb, you can put up with it, but I certainly wouldn't say that it resembles regular pasta in any way. I am trying to cut down my carbs....but not at this expense.

[@clarissathompson]

I think I just finally found a way to have ravioli again! Scored a KitchenAid mixer with pasta maker attachment from a friend that closed his restaurant and it's collecting dust! Thanks so much!!!

[@TuconAreaRealEstate]

I was going to ask if this would work for ravioli!

[@emmaDaugaardJensen]

Here is a tip for those of us that can't do gluten. Just use 1 cup oatfiber and a bit more xan gum, i haven't tried it yet, but in theori it should work, since guten is a binder, and xan gum is too

[@DMariaLR]

This pasta recipe looks amazing & looks closes to regular pasta I can’t wait to try it. Thank you for sharing

[@valdoan9370]

I made this using the bread machine in Kneading setting. It was perfect . Only difference is the color of my pasta is like wheat pasta and yours is like more yellow.

[@jpridie]

Well done I’m getting a little fed up with spaghetti squash. This is a tremendous break through in the Keto diet. Thank you.

[@hollyholderman1201]

have you tried "tofu shirataki" noodles by house foods ... ? www.house-foods.com/products/shirataki/tofu-shirataki/tofu-shirataki-spaghetti

[@guibox3]

I tried making keto pasta like this. It was a textural disaster and tasted like cardboard. Perhaps I will try this one.

[@dad2325]

Not bad. I changed it a bit to fit the single batch for my Emeril Pasta Machine by raising the Vital Wheat and Oat Fiber to 3/4 cup and added a bit more water. Was quite happy with the results.

[@optionout]

Hey Dad, do you think it'd be better to freeze a large batch of this before, or after cooking it?

[@christinebrown5233]

Perfect! Used it as lasagne and just over the moon happy with it.

[@munnak3695]

Did you just cut into squares and then use them in the lasagna? Or you had to I don't know... boil it first or something ?

[@THEREALDATALORD]

You get slightly better results if you mix the dry ingredients together first and then add the eggs/wet ingredients.

[@nathanielswan909]

How well does this keep for a few days, or can you dry it out and use it later?

[@lorrynorton4869]

I just made this. Mine is a darker color than his, but I was able to run it through my pasta machine exactly like he did. That was so fun! I cooked just a tiny bit too taste it before giving it to my hubby. I do NOT think it tasted like cardboard, like one person said. It doesn't taste or feel like the egg noodles I used to make, BUT it has a nice flavor. The texture is different from egg noodles. BUT it holds together like egg noodles, and it's not too chewy. It did seem to be the tiniest bit grainy. Not sure what that is from. Maybe the quality of my oat fiber and/or viral wheat gluten. Who knows? I do know one thing...I will make more noodles, whether my hubby likes it or not. 😁 👍

[@fightsewbig]

Omg thanks for this!! I’m allergic to almonds and almost all low carb recipes use almond flour booooo. Can’t wait to try this!! I love soy pasta I’ve been making, and also premade too. But I want some other options too! Thanks for this video and recipe!!

[@d56alpine]

Search for nut free keto recipes, it may help you find more.

[@katomatsuda]

I tried this several times. I don't have a pasta machine so I'd just use the rolling pin, flatten the dough as much as possible, and then cut it to thin strips using pizza cutter. Stir-fried them Asian-style (without boiling them first) and been eating them for a week. Awesome taste, now I don't really miss noodles. Thanks! Edit: maybe you can make a video of this pasta Asian stir-fried. I'm not fond of the usual cheesy or Italian pasta (because I'm Asian) so stir-frying works so well for me. It tastes heavenly (but I don't boil the pasta first). I've also ordered a pasta machine and I'm gonna make the pasta using it for stir-frying.

[@katiedarby1403]

Hello I can’t wait to try this. I want to know is Anthony's Vital Wheat Gluten, 4 lb, High in Protein, Vegan, Non GMO, Keto Friendly, Low Carb ok to use?

[@kctexan1817]

The absolute best VWG I've used is Hoosier Hill. Lightest color, mildest taste. I bought 22 lb direct from HH. But Anthony's is good and so is Bob's Red Mill (but very pricey).

[@katiedarby1403]

KC Texan thank you

[@Lotsotrouble2]

You have given me the ONLY bread recipes that I use because they are all AMAZING!! I can't wait to try this!!! Thank you SOOO much! I GREATLY appreciate you and all of your hard work!!!👍🏻👍🏻👍🏻👍🏻

[@nebraskahusker247]

As I watched this video all I could think about was beef stroganoff, beef stroganoff, beef stroganoff. Thank you king for this absolute winner of a recipe. 🤴

[@TheKetoKingOfficial]

😄

[@darlenelancaster1357]

OMG!!! MEEE TOOOO!!!

[@misottovoce]

Just wanted to say, that the potato fibre I have works just fine with your recipe (I can not get the oat fibre here but since it is neutral in taste anyway, I can't imagine a great difference). Tonight I made it for the second time for a Beef Daube Provencal that I like to make. Husband had his normal pasta with this and me my perfect keto pasta thanks to you again!

[@joaanyu1479]

Hi did it taste good ? Which brand of potato fibre did u use

[@RN4Veterans]

Yes, I read everything you wrote along with your recipe. Thank you for sharing. Now I can't wait to try your creative recipe!

[@jo-anneanderson1021]

I dug the pasta roller out of storage after watching this video. AWESOME result! The texture is what I have been missing. This recipe nails it. Lunch was plain delicious. Just butter & a seasoning from Knorr called aromat......Now for tonight, With a couple of wide ribbons saved over of the pasta I want to attempt making kobucha squash ravioli & panfry in a browned butter/ sage sauce.... I will still have enough fettuchini left in the fridge for tomorrow . THANK~You again for keto-fying so many comfort foods! Oh I also used a tiny substitution... I had 1 chicken egg & the other was a duck egg. YUMMY!

[@tonibissell-venable7373]

I swear to God, I almost freaking swooned! Because Moma is about to make some lasagna!!!!

[@mikeseymore2548]

Tip: Using pasta machine. put pasta dough in, connect ends to make a loop, and just crank awayand move your hands to support the dough

[@janeababe]

Ok, so I made this tonight. It worked. Mine is a little darker than yours, almost like is whole meal colour, but it worked. Unfortunately, and it truly pains me to say this because I’m a huge fan of your recipes..... I didn’t like it. I ended up removing it from my bowl of spag bol.... 😭😭😭😭 I think it tastes to heavy of vital wheat gluten. But others might like the taste. I’m going to experiment a little. 😘😘😘

[@alanscharff351]

I agree with your assessment. I tried this recipe last night and did not like the taste or the texture. I'm going to experiment too and maybe try to reduce the vital gluten and Oat fiber and maybe integrate lupin flour, as well as almond and coconut. Good luck on the experiment!

[@flowinglotusart]

I really wanted it to work but had the same experience. The good: It looked pretty good. I made the fettucini and even ravioli. Looked Great. The Bad: The dough didn't play well with my spaghetti cutter. It took a while to flatten it with the pasta roller and was not forgiving. the more you work it the more resistant it seemed to get. More importantly, I found the texture and subtle hint of sawdust off-putting. I couldn't bring myself to eat much of it. Cured me of my craving for pasta and opted for a salad instead. Thinking it needs it may need a third ingredient to balance out the taste and texture of oat fiber and wheat gluten. Perhaps Lupin flour. Open to other ideas. It would be phenomenal to have keto pasta.

[@tsocanuck]

@@flowinglotusart maybe add a spinach puree

[@emiliawarriner209]

@@alanscharff351 I'm thinking of doing the same thing. did you end up trying it with a bit of lupin or other flours?

[@SorrentoShore]

I was just thinking....damn! I make keto tortillas, 90 second keto bread, ....if ONLY I could find a really good pasta recipe-so I can make my favorite carbonara then my keto life would be complete. Then; I find your page! I love your accent and your enthusiasm for pasta!!!

[@darlenelancaster1357]

Hello, how would you make keto tortillas with this? I am new to Keto and I REALLY miss tacos. Do you have a way to make this pasta into tortillas, or were you speaking of another recipe? Thanks a million!!

[@FormerlyKnownAsAndrew]

Theres quite a few people on here that have mentioned it tastes like cardboard. Not so sure if I should make this one.

[@dakine1966]

Bread is great. Did not care for the pasta...maybe it needed more water?

[@helenh20mo]

Most pasta tastes like cardboard ... its the ingredients you add to make it better ..

[@ES-ht9oc]

I made it and it tasted like cardboard. Not at all like real pasta. I thought maybe I didn't do something right...

[@infiniteawareness2698]

Those people who say it tastes like card board do not know how to cook pasta. All pasta will taste like cardboard if not seasoned properly with salt and a nice tasty sauce. Everything we eat is seasoned. Seasoning is key.

[@phildietrich1593]

You can also add herbs to the pasta or citrus zest. You can make raviolis.

[@philhoffman4700]

Thanks so much for this recipe. It looks amazing! Can't wait to try it, if it is as successful as the bread recipe, we will love it. Cheers from Australia!

[@s2k442]

I replaced 1/2 the oat fiber with sesame flour and the taste and texture was better in my opinion. The taste and texture was better than original. Not that the original recipe was not good. I have made lasagna and noodles with this recipe and it is a game changer. Thanks Keto King for this. I like zucchini noodles but this is MUCH better. I will try different ratios of other flours also. You can also dry the pasta and store it in a ziplock

[@tsocanuck]

Do you have the exact recipe ?

[@s2k442]

@@tsocanuck just replace half the oat fiber grams with sesame flour grams. So if 40 total grams oat fiber then 20 grams oat fiber and 20 grams of sesame flour. Everything else stays the same

[@tsocanuck]

@@s2k442 thank you

[@tsocanuck]

@@s2k442 did you grind your own sesame seeds to powder ?

[@tsocanuck]

@@s2k442 and were the macros different?

[@melissanoelle410]

I will make a bunch a dry it out, thank you so much for this!

[@TheEMC99]

What's your process of drying it out if you don't mind sharing? Thanks.

[@melissanoelle410]

I was going to use a drying rack but I had to toss the dough. Too much fiber.

[@YankeeLaker]

@@melissanoelle410 Too much fiber? Please explain more....

[@melissanoelle410]

Brad Dawkins I made the recipe exactly and when I went to cook it, it got very weird. The pasta was breaking up. I tried a few pieces and it was like chewing fiber. It was not bouncy or chewy like pasta. Other keto recipes I will just eat it bc it’s good enough but this was a major miss for me. I trashed the whole batch.

[@lindafryer1097]

I wonder how it would be if you froze it??

[@tammymarsh5104]

I am so impressed! My husband got me an auto pasta maker several years ago. You just dump in the ingredients and cut it to desired length when it comes out of the machine. I wonder if this dough would work with it....

[@ooeybc]

Let us know!

[@krystalwilliams5410]

Can you dry this pasta as well. Great recipe by the way. I'm so exited to try it!

[@TheKetoKingOfficial]

Yes you can. But I didn't feel like it was needed. If you don't use the xanthan gum, you may need to dry the pasta

[@krystalwilliams5410]

@@TheKetoKingOfficial Thanks so much for your response! I work a lot and just get too tired sometimes to be able to make fresh pasta all the time I may want some. So I that's why It'll be easier for me to keep some stored away for later. Thank you once again!

[@hermesten1000]

@@krystalwilliams5410 Have you tried drying it and using it later? How did it turn out?

[@mayanferdinandrobertson3569]

So happy to have found your channel 🙌 You are one of the best!💜

[@beachforestmountain4269]

I just made this (and ate it). Being honest here, for me it turned out very different to normal pasta. The texture was too fibrous, and it has too strong a taste (and smell) of oat fiber. I would rate it 3/10. We need to find a way to get rid of the oat fiber in it - perhaps using some almond flour and a bit more egg. I'll experiment and see what I can come up with. The oat fiber works really well in muffins and bread, but it has a very overpowering taste in pasta.

[@robertsterler7091]

i agree it is too fibrous. The taste is not like regular pasta. it is edible and with a sauce or just butter it is better than plain. Does the Xanthan Gum and Vital Wheat Gluten make it stick together? Perhaps almond or coconut flour instead of oat fiber? I tried a batch with garlic and onion powder and Italian seasoning and it did taste better, but still too fibrous. I think the oat fiber has to be replaced with something else. The bread recipe is the bomb, but this one needs work.

[@beachforestmountain4269]

@@robertsterler7091 Yep, exactly - the oat fiber needs to be changed to something else because it's making the pasta to fibrous and weird-tasting. I think the vital wheat gluten is fine - it's the oat fiber that I can taste. I'll let you know if I can get it any better once I've experimented with it a bit.

[@beachforestmountain4269]

@@robertsterler7091 I just made a modified sample batch which turned out much better. It still needs tweaking, but here is what I have used so far... -2 tablespoons Almond Flour -1 tablespoon Vital Wheat Gluten -1 teaspoon Ground Flaxseed -1/8th teaspoon Xanthan Gum -1 teaspoon Egg -1 teaspoon Olive Oil -Water to suit Taste... With this sample batch, the taste was really good - it did not have the weird taste of the recipe in the video. Texture... This batch was much more smooth than the one in the video. This one did not have the graininess that the video recipe had. The texture had a little bit of 'bite' to it, but not enough bite. I'm going to do another batch, but this time I will add some gelatin into the recipe because I think the gelatin will give it a bit more firmness/bite. Appearance... the look of the pasta in my sample batch was not as smooth-looking as regular pasta - it looked more like porridge, but I think that is because of the Ground Flaxseed. I could remove the Ground Flaxseed and replace it with either galatin, or more egg. I'll let you know how the next batch goes.

[@43ShaDey]

human practitioner that is so gracious of you to share this with us free-gratis. I work at a keto bakery and lemme tell you, when they come up with a recipe that works, they guard it with their lives(the owners). I don’t blame them tho, they sitting on a fortune. We’ve only bn open a few months and have already outgrown the bakery they rented.

[@melissanoelle410]

I tried this as well and was so disappointed. So fibrous.

[@KF-vk7hi]

I tried your keto bread and it was absolutely phenomenal so I have no problem trying this pasta it really looks awesome!

[@cudababe1]

WOOHOOO KETO PASTA. I LOVE YOU'RE CHANNEL, YOU MAKE STAYING KETO EASY. Thank you so much

[@TheKetoKingOfficial]

You're welcome! Thanks for the kind words.

[@robertroy32174]

Very Good! No more shirataki here. My tip would be roll thin and cut like spaghetti rather than fettuccine because ours were naturally al dente. Thank you!

[@Gwarlock]

Now I have a reason to get a pasta making machine. This is a game changer. With just a few ingredients, I can see this in stores someday, but will have the problem of companies adding other BS ingredients, like canola or soy oil and maltodextrin.

[@robantsin]

this is why I think keto should be regulated like the diabetic diet. imagine every keto product needing to be certified as truly keto by a regulating body.

[@1234cheerful]

Try the recipe before you invest in the machine, maybe...some people are reporting it doesn't taste good or tastes like cardboard.

[@trudygrabowiecki5374]

Sorry but it doesn't taste good and I followed exact instructions.

[@kristibader7470]

I tried this last night...Fabulous! Mine turned out darken than yours. I used Anthony's Organic Oat Fiber and Bob's Red Mill Vital Wheat Gluten. Which brands did you use?...I'd like to make it again but with a lighter color to be even more pasta like. You ROCK!

[@nocoincidence9808]

Thankfully you haven't conflated keto with "gluten free" ... keto already ties one hand behind your back on ingredients, why tie both? Except for about 1% of the humans on the planet, gluten is natural and incredibly useful in recipes. So THANK YOU for doing the work to make this and other things in your channel practical recipes WITH gluten!!!!

[@fridayschild19]

This is the BEST Pasta recipe ever! Would love to share a photo of what I made today, but, don't know how! Thanks so much!!

[@cstatham2007]

I made this on the weekend and was so excited as it looked really good. Unfortunately, it tastes like cardboard....won’t be making it again 😞

[@troopermassie]

cstatham2007 this and the bread recipe we’re absolutely vile. I truly don’t understand the comments raving about this.

[@cstatham2007]

troopermassie - yes I think a lot of people don’t actually try the recipes and just assume because they look good, they must be good. I actually COOK and want to eat food that is good to eat, not just to look at.....and keto ingredients are expensive - not to be wasted!

[@gettingyouhometeam3849]

Yeah. It was awful. Back to keto luna.

[@judithlund4346]

I’ve made the bread several times ...... love it. Made the pasta last night and both hubby and I enjoyed it, and he’s not keto. Must be the different taste buds ..... we didn’t think it was like cardboard at all.

[@clarissathompson]

@@judithlund4346 ya, I'm also happy with the bread, it's the recipe from Diedre's Kitchen channel, she has one vid for the bread machine method (like here) and another video for making it with a mixer. I would imagine people that don't like the bread just aren't fans of flax or their ingredients aren't fresh. ..the first batch of oat fibre I ordered was rancid and I had to chuck it. Store it in the fridge!

[@ES-ht9oc]

I made this pasta tonight and it was terrible. The texture felt nice when I was rolling it out, but by the time it finished boiling it was very chalky and brittle. I don't know what I did wrong but I could not get it to come out right. Maybe I need to let the dough rest longer than 30 min? Made it just like the recipe said to do and have no clue why it didn't turn out. I have never made pasta before so any pointers would be appreciated. Thanks

[@patrickbeaver2789]

I’m confused on the macros. There seems to be two “updated macros” which one is it?

[@aka038]

I think one is an overall macro and the other is the individual serving.

[@bmerfunitec]

Vundabah my friend just fantastic. It won't absorb moisture and flavours quite like the 'apocalypse' (wheat-based pasta') might, but boy, it behaves very similarly. I think for me I'll just use it in a 'Olive oil, tomatoes and basil/garlic side sauce' in a frying pan aside from the main meal and place it first on the plate. I'm sure the easy light frying in a sticky juicy sauce will adhere and add the unctuousness I miss so much in Keto. Thank you so much.

[@PICARDY610]

I'd be happy with the dough as a wrap/tortilla i'm sure this is possible.

[@SeraSophia646]

Oh, you just gave me an idea.. I bet you could use it for empanadas. 🤤

[@SeraSophia646]

Pot pie crust 🤤🤤🤤

[@prezentacja]

Macros for the Keto Pasta: Cal: 559 Fat: 22g Net Carbs: 10g (44g total carbs - 34g fiber) Protein: 64g HOW MUCH OF PASTA IS THIS ?! 10g ? 100g ? 5kg ? HOW MUCH IN GRAMS IS A SERVING FOR YOU ?! I like to eat from a bathtub, is this the same serving amount as you had ?