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If it’s possible to REVOLUTIONIZE the ketogenic diet with ONE simple recipe, it’s going to BE THIS ONE: Keto GLUTEN-FREE Lupin Flour Pasta. Keto pasta that ACTUALLY tastes good- like, REALLY good. Not only is this pasta super easy to make at home, but its only 5 grams of net carbs per serving, and it is jam PACKED WITH PROTEIN! You can mix the pasta dough by hand/fork (just like they do in Italy), and after that – the SKY IS THE LIMIT- because this dough will take on MANY different shapes and sizes! You can choose to hand roll & cut it, roll it in a pasta roller, or put into a pasta PRESS (aka an extruder). THEN you can enjoy FRESH homemade keto pasta OR you can dry it and store in your pantry for quick future meals (this is SO easy to do)! Loads of options, and I’ve tested them all! So far, I’ve used this keto pasta dough recipe to make fusili, which is pictured below (my favorite shape for versatility and ease), tagliatelle, ravioli’s, spaghetti, lasagna noodles, elbow macaroni, rigatoni, bow-ties (aka farfalle), and pappardelle noodles. I’m sharing ALL my tips and tricks for the methods of shaping your pasta, as well as the best way to dry & store your homemade pasta in your pantry! Sit back, grab a cup of coffee, and read this post ALL THE WAY through because this keto pasta is going to CHANGE YOUR LIFE (and don’t miss the recipe video at the bottom!).
EVERYONE loves pasta, but where’s the nutritional benefits in regular pasta? Nonexistent – in fact, there’s more NEGATIVE side effects from ingesting so many carbs (AHEM, like GIANT GLUCOSE SPIKES, weight gain, and DIABETES!) than there are nutritional benefits. But it’s just SO DANG tasty, and not to mention, easy to whip for a quick dinner! EVERYONE in this world DESERVES to be able to eat good pasta, regardless of being ketogenic, celiac or NOT! NOW we all can!!!! I say, it’s HIGH TIME we had an ACTUALLY healthy vessel for the hundreds of delicious pasta sauces out there – AND one where you can get the protein, potassium, fiber, and essential vitamins you need WITHIN the actual noodle, WITHOUT gobbling a bunch of carbs! HERE, HERE , I say!!!!!!!!!!!
So I created a keto GLUTEN-FREE lupin flour pasta, that’s actually healthy for you & your family, will hold up to EVERY sauce you can think of, AND it actually tastes good and has nutritional benefits (like protein)? It can be dried and stored, so you can have easy keto pasta meals in a flash in the future!!!! REVOLUTIONARY! Am I Right?!?!
What inspired me to create this recipe, was a This NEW packaged Keto-friendly Pasta that I found on amazon a few months ago called LuluPasta, which is made mainly with lupin flour (if you read my blog, you KNOW how much I am obsessed with lupin flour). The first time I tried it I was impressed- I found it to be ultra convenient with great macros, but boy oh boy, is it EXPENSIVE!!!! After making 2 different orders of the 5 pack of noodles (we LOVE our italian food here), I was already out 90$!!!! WAT?!??! Sure, it’s SUPER easy, and if you don’t want to make your own pasta- its a FABULOUS OPTION and I DO RECOMMEND YOU TRY the lulupasta brand too! I mean, it will even show up on your doorstep in a few days with amazon prime! But alas…. for us Italian food lovers the costs really started racking up with this pre-packaged pasta!
I took one look at the ingredients the first time I tried the LuluPasta package, and I said – okay, waittttt I can TOTALLY make this myself- for MUCH, MUCH, cheaper. After all, I do consider myself a bit of an expert (dooo-dooo-dooo – picture me, tooting my own horn right now🤣 ) when it comes to using lupin flour ( see my recipes for: Keto Lupin Flour Chocolate Chip Cookies , Low Carb Brioche Buns Recipe, Low Carb Yeasted Doughnuts, and my Low Carb Challah Bread With Yeast). In the past two years or so, I actually have BEEN making a lupin flour pasta that I’ve used a number of times (that recipe, I still might add to this blog in the future because it’s great too), but my previous recipe DID have gluten (vital wheat gluten) in it. Although I still do eat gluten on my keto diet (YOU TOTALLY CAN eat gluten – it will NOT kick you out of ketosis, but if it’s gluten WITH CARBS then it will), I have recently been trying to avoid vital wheat gluten and all gluten products for that matter simply because I’m not sure if I personally have a gluten sensitivity that is affecting the frequency of my migraine headaches. I’m ‘re-testing’ it’s elimination in hopes of further improving my migraines (although they’re already SO much better on keto in general). Although I do love the extra chewiness that vital wheat gluten added to my previous lupin flour pasta recipe, I am SO ULTRA OBSESSESD with THIS NEW gluten-free keto lupin flour pasta version, that I honestly don’t know if I’ll ever go back! I think this recipe, is ALL I need, forever.
For my first attempt at copycating the keto, lupin flour protein pasta called LuluPasta, I sat down, looked at the back of the package and nutritional panel and just REVERSE-ENGINEERED it. I took the package ingredient list (which are always listed on the package in the order of most weight to least), and the total macros per package and calculated how much FRESH pasta vs dried pasta would weigh, etc…) and transformed the amounts to what fresh pasta would weigh (dried pasta doesn’t have the water from within the eggs because it’s evaporated) . I took the macros of each ingredient, made a few formulas with variables to get the missing values of each ingredient, and thus REVERSE engineered it. Yes, it was quite a bit of math (but I DO LOVE math), and I eventually came up with a first round recipe that had ALMOST the EXACT same macros as the bag and the dried pasta WOULD weigh almost the same as the entire bag (ie. my numbers WERE succesful!). So I tried it, put it in my pasta press attachment, boiled it from fresh, and it came out………….. AWESOME!!!!
I did think after eating a few batches, that I might be able to IMPROVE the taste and texture even MORE than the kind I was copycating though 🙂 and I also wanted to be able to make the noodles even thinner (so I could roll them out by hand if possible). I ended up adding allulose to the dough to give it the TINIEST hint of sweetness (because real carby flour does have a little sweetness to it!), a little salt (i know, iknow it’s blasphemous to real italians to put salt INTO the dough and not in your cooking water) because it ENHANCED the flavor of the pasta dough MUCH better, and lastly I ended up substituting ALMOND flour for the sunflower seed flour in a 1:1 ratio. The end result was a little smoother of a dough, with a more uniform color, and a GREAT taste and texture. In my final experiments, I adjusted the amount of xantham gum PER EACH pasta making device to see how it affected the overall noodles and what amount worked in each method of making pasta. I discovered that increasing the xantham gum amount does NOT improve pressed (extruded) shaped noodles, but it DOES improve improved hand roller-pin made noodles, so you can get them as thin as possible that way.
So there, you have it – my revolutionary keto lupin flour pasta recipe WAS officially finalized, with many variation possibilities!
Making Your Keto, Gluten-Free, Lupin Flour Pasta Dough:
This Pasta dough is CRAZY versatile and SUPER easy to make. In fact, it’s so easy, that you can mix it the old fashioned way (or perhaps, I should say, the ITALIAN way) mixed with a FORK, your hands, and a little bit of kneading! After that there’s a multitude of methods to shaping it so that you can transform it into whatever your ketogenic heart desires! Some shaping methods are easier than others, and some can be a little more tedious, but regardless, they’re ALL POSSIBLE! Here’s EVERTYHING you need to know about the process of making AND shaping your keto pasta (don’t SKIP over this my friends- there’s IMPORTANT TIPS IN HERE!!!!).
Mixing the Dough:
If you want to go FULL authentic italian, you’re welcome to mix your keto gluten-free lupin flour pasta dough right up on the counter (or I suppose I should suggest on top of a silicon baking mat at least because the dough is sticky!), but personally I like to use a bowl to start mixing and then transfer my dough to the counter once I get to the kneading part!
- WEIGH YOUR DRY INGREDIENTS WITH A KITCHEN SCALE!!!! Seriously, this is probably the MOST IMPORTANT tip I can give you when you’re working with lupin flour. Lupin Flour is HIGHLY absorbent and very very slight differences in your ‘volume measurements’ (ie volume meaning using a measuring cup, not a scale) vs. the weight will COMPLETELY CHANGE YOUR PASTA dough by making it too dry or too wet. How packed your lupin flour gets in your measuring cup can DRAMATICALLY be different EACH time you make this, let alone from person to person, it just varies too much for me to NOT INSIST you use a scale. TRUST ME – I measure with a measuring cup AND a scale (I’m weird, and plus that’s how you WRITE recipes lol) EVERY SINGLE time I bake, and EVERY time, the weight of my lupin flour is different based on how I’ve packed or scooped it into my measuring cup, even when I think I’m doing it exactly the same as the last time. Don’t measure by volume, measure by WEIGHT!!!! Scales are SUPER affordable, and it’s time you get one if you haven’t!!!!! Do it RIGHT NOW- this kitchen scale is only 9$ mmmmk? no excuses!!!!
- Add all the dry ingredients into a bowl and whisk them together. Side note: I recommend a tiny adjustment to the amount of xantham gum in the recipe IF you’re planning on hand rolling your dough and want to get it VERY thin with your rolling pin. I’ve listed the instructions for this in the recipe card at the bottom of this post!
- )Make a well in the middle of the ‘flour’ mix and crack your eggs right INTO the well. Use a fork to help pop the egg yolks, and then whisk the eggs together within the well using your fork.
- After the eggs in your flour well are whisked, you can slowly start whisking in the ‘flour mix’ that surrounds the eggs in towards the center and into the eggs! After you mix in about 2/3rds of the flours to the eggs, the dough will starts to feel quite sticky, and chunky! This is when I when set my fork down, remove my wedding ring & get right into the dough with with my hands! As you get closer to adding almost all the dry ingredients in your dough will feel stiff and dry, but as you work it more and MORE with your hands, it WILL form a smooth dough (I PROMISE!). I personally like to hand mix WITHIN the bowl until there is BARELY any bits of dry flour left, and THEN I move to the counter, but you do whatever works for YOU!
- Once nearly all the DRY flour mix is worked into the eggs, you can transfer your (now, QUITE STICKY) dough to your counter (preferably on TOP of a silicon baking mat, Like this one, to prevent sticking to the surface), and knead your pasta dough! Since this is a stiffer dough, I like to use the palms of BOTH hands to press down and away from me, then turn the dough a quarter of a turn and press down and away with both palms of my hands again. I continue doing this for a FEW minutes until the dough starts looking smooth. PLEASE SEE RECIPE VIDEO IF YOU NEED HELP HERE!!!! And note, your first inclination will be to think that your dough is too dry! Trust me though, the more you knead it is starts coming together! The thing that kneading on a silicone baking mat does too, is help give you a very smooth underside when you are kneading. I’ve tried on my marble countertops, and it still works but it sticks a little bit and is more work to get the underside of each knead as smooth that way 🙂
- As SOON as your dough is smooth, you want to IMMEDIATELY wrap it tightly with saran (cling) wrap, and let it rest for 15-20 minutes. The dough will DRY OUT and be impossible to work with IF YOU LET IT REST UNCOVERED, so wrapping it tightly in Saran (cling) wrap is VITAL to the success of your pasta dough! In fact, as you start to shape your pasta dough, you’ll have to do so in batches (batches are necessary with whichever method of noodle making you choose, see below), and you will need to ALWAYS KEEP the excess dough that you’re not working with at that moment wrapped tightly in saran cling wrap! This dough dries out MUCH faster than real pasta dough, so WRAP, WRAP, WRAP, WRAP your dough!!!!!!
Shaping & Cutting Your Keto, Gluten-Free Lupin Flour Pasta Dough:
There are three main methods of shaping and cutting your keto, gluten-free lupin flour pasta dough: two that require devices, and one done by hand with a rolling pin (ie. the old fashioned/italian) way. Pasta making devices generally fall into two categories: a pasta roller (these cut the noodles too) or a pasta press (aka an ‘extruder’). I have used both of these devices and am happy to report they both work with this lupin pasta dough recipe! If you don’t have a noodle making device, or the funds to purchase one, you CAN use a good old rolling pin and a little bit of muscle work to make noodles. Hand rolling with a rolling pin and hand cutting the noodles is certainly fun (and it means I can pretend I’m back in italy) BUT, it can take a bit more time and attention to detail. Here’s the details of utilizing EACH of these three pasta making methods.
Using A Pasta Press/Extruder:
This is hands down my FAVORITE noodle shaping device because its SO easy, and the device does MOST all of the work FOR YOU, at least the one I used did!!!! I used THIS KITCHENAID Gourmet Pasta Press with 6 pasta size attachments that you see pictured above (I bought mine on amazon because it was 20$ cheaper there than at my local Bed Bath & Beyond!!!) to make all the fusili noodles in my pictures. It’s also what I’ve used to make large batches of these keto lupin flour noodles that I’ve dried, bagged, and stashed in my pantry where they will keep for months because this device is definitely the quickest way to make the most noodles at once! So far I have used all the shape attachments with this recipe (except the bucatini one), and all of them worked great! The spaghetti, rigatoni, and fusili are definitely my favorites though. It’s a little pricey (most kitchenaid attachments are though), but let me tell YA, IF YOU already order/eat the lulupasta from amazon, then this device pays itself off REAL quick, because the lulupasta bags are almost 11$ a bag. One bag only gets my family through ONE night of pasta themed dinner! The huge benefits to this specific device are that it fits RIGHT INTO the front of your kitchen aid mixer, you can control the speed easily for slower or faster noodle making, you can CUT each extruded noodle with the little wire slicer attachment & its actually SUPER easy to use and clean!!! It even comes with a device to get pasta dough out of cracks and crevices if you need it, and a thing to PUSH the dough down into the extruder if it’s not getting loaded down in there well enough. I am a BIG BIG FAN of this attachment. I love mine!!!
First, See my Recipe video to see how to work THIS exact extruder. There’s a few tips I’ll point out here for this device should you get one or have one already! First, the pamphlet suggests that you roll your pasta dough into small round balls and put them into ‘the shoot’ on the pasta press to stat extruding. I found that using about 1/2 to 2/3rds of the whole pasta dough recipe batch (rolled into 1 inch size balls) was the PERFECT amount to start extruding and get enough dough into the press to get it down in there, without feeding it TOO much at once. Use the tool to help squish your dough balls down into the device for quicker extruding start. Also, I always quickly WRAP the remaining pasta dough tightly in saran/cling wrap to prevent it drying out until there was room to load more dough into the loading ‘shoot’, so don’t forget that! If your dough has been sitting out (ie is dry) your dough will be too dry and will NOT spiral or take as perfect of a shape when coming out of hte extruder (I found this out the ‘hard’ way – no pun intended haha).
Personally, I prefer extruding my noodles on the level 4 setting on my kitchen-aid mixer. The Fusili noodles and Spaghetti noodles come out PERFECTLY at this speed. You can slow it down though if you want to spend more time cutting each one, or want to experiment with the speeds of course in the beginning! A level 4 speed does require you to stand right next to it to cut your noodles pretty quickly, because they come out fairly quick at that speed.
Once your noodles start coming out of the extruder, and are the length you WANT (depends on which shape you’re making of course), then you want to VERY quickly slide the wire cutter thats attached all the way BACK and then FORWARD again. This ensures a clean cut of the noodles. You also DEFINITELY want to clean off the cutting wire EVERY time you make a cut, or the edges of your noodles won’t come out as clean as mine. I just use my fingers or a slightly damp papertowels to wipe the little extra bits of dough that stick to it off each time, as the next few noodles are coming out (SEE RECIPE VIDEO for this!). Additionally, I like to use a large jelly roll pan, lined with parchment, set under the extruder so that I can easily CATCH all my falling noodles after each cut (especially since I make these at a quicker speed now :)).
Cleaning your Kitchen Aid Pasta Press is really easy. I HIGHLY HIGHLY HIGHLY, recommend you clean RIGHT after you make noodles. If you let it dry first, THEN it can be cumbersome to clean the dough out of the cracks. It comes with a little metal pointy cleaning tool so you can easily clean out the little holes on your press attachments. If you FORGET to clean it out right after (I’ve done this before), then you can soak the WHOLE thing in a big bowl of water for 30 minutes, and it will loosen the extra dough left in it, so that you can clean it later still!
The ONLY down side to using this pasta press attachment, is that the LAST 1/5th of the dough, doesn’t get PUSHED out of the extruder. It gets stuck inside it when theres no more dough to push it down and out (but I find that happens with regular pasta dough too). Personally, I just pull the excess dough that won’t extrude out at the end, and hand roll it out with my rolling pin on the counter into bow ties (farfelle) shapes and dry those to add to my little collection of ‘extra pasta dough bow-ties’. After 4 or 5 batches in the extruder, I’ve rolled enough of the extra dough into bow ties (which I dry each time) to make a WHOLE bag full of ready to cook bow ties in my pantry – without wasting ANY of the dough that way! I also used extra dough a day I made Bolognese to test a few BOLOGNESE filled raviolis – and oh boy, let me tell YOU- that was the BEST dang ravioli’s I’ve EVER HAD (and they were FULLY KETO)!!!!!
Using A Pasta Roller:
A Pasta Roller is another device you can use with this keto, gluten-free Lupin flour pasta dough! I have used my Stainless Steel Manual Pasta Roller to make spaghetti noodles, tagliatelle style noodles, and lasagna noodles with this recipe, or just for rolling a THIN keto pasta sheet of dough so that I could make ravioli’s with the pasta sheet (ie. using it for rolling, but NOT for cutting)! I can’t WAIT to try make Keto potsticker/dumpling wrappers with this roller and this pasta dough recipe SOON!!! It has a wide Tagliatelle noodle cutting option AND a spaghetti cutting option, but it doesn’t work quite as good as my KitchenAid Gourmet Pasta Extruder (that I talked about above) does for spaghetti (the extruder just makes the spaghetti SO SO SO perfectly round, it’s definitely a better option if you want spaghetti and can afford it). Nonetheless, it DOES work for keto spaghetti and works FABULOUS for wider tagliatelle (which are slightly wider linguini) & I know it’s a much more affordable option price wise than the extruder/press (it just doesn’t have as many fun shape options) ! The downside to the manual pasta roller vs. the extruder, is that it’s a bit more manual labor (I’ll talk through the process below).
Now, I will say, I have used my pasta roller shown above to make all these things with this recipe EXACTLY as it is written below without issues; however, IF YOU’RE trying to make a SUPER thin pasta sheet, you might want to adjust the recipe with a little more xantham gum. The lowest setting you can get it to with the recipe AS IS (MY roller has 7 settings for the THICKNESS of your pasta dough sheets), is down to a level 2 thickness (thats pretty thin), although you will see a tiny bit of breakage around the edges of each sheet at this level! In my experiments, I added 1/4 tsp of Xantham Gum more to the recipe, and I DID succesfully get it to a level 1 thickness!!!! That’s the thinnest pasta sheet/noodle you can make. The edges were almost breaking at level 1, even with the extra xantham gum, but STILL, that’s GOT TO BE THE absolute BEST you can get with a keto noodle I think (thats even pretty good for a regular noodle thickness)!!! 🙂 Since these noodles have eggs in them, they do expand a little when you cook them, so your final noodle won’t end up as thin as it looks in it’s raw dough form. In any case, you don’t HAVE to add the extra xantham gum to put this dough into the roller (without it, you can still get to a level 2 thick/’thin-ness’), but if you want SUPER thin pasta dough sheets/and noodles and want to attempt to get it to a level 1thickness (which is what I’ll be doing for potsticker trials) then, you DO want try the extra xantham gum. Make sense? 🙂
The best method for using the pasta roller with this keto lupin flour pasta dough, is to first unwrap your resting dough ball, flatten it slightly like a pancake and cut it into 4 or 5 flat pieces. Work with ONE of these strips of dough at a time & MAKE SURE you wrap your excess dough BACK in saran/cling wrap when you’re not working with it, so it does NOT dry out. Then, take that one small single strip of dough you are working with, roll it out on a silicone baking mat or the counter with your rolling pin until it’s about 2-3 mm thickness (aka however thin you can get it without spending TOO much time on it lol). Then, feed your pasta dough into the roller when it’s set to the HIGHEST/thickest setting (mine is a level 7) to start out, and run it through. After that, go DOWN 1 notch in thickness setting and roll it through again, then go down another thickness setting and roll again! This will gradually make it thinner and thinner. YES, this means, EACH strip goes through the roller 5-6 times (depending on your desired level of thin-ness). I ALWAYS go to at least a level 2, because that makes the best textured noodles. It’s a little cumbersome to do on each strip, but it’s the only way to properly thin your dough without breaking it (THIS is true for regular pasta dough as well though!). After you get the hang of it, or get a little helper involved (my 5 year old loves spinning the roller handle for me!), then it starts moving along quicker and you’ll be done in NO time 🙂
After you get your dough strips to a level 2 thickness, then you want to switch the handle over to the cutting side of (IF you’re cutting your noodles tagliatelle noodles or spaghetti with this device that is), and feed your thin flat dough through that side just once while turning the handle. They’ll come out cut really great actually! After I make tagliatelle noodles with this roller, I usually hang them on THIS pasta drying rack (mine is BRIGHT green since it was on sale on amazon lol! it’s so bright, you can’t miss it in the recipe video!!!), because it keeps them from sticking together AND gives great air flow for drying. You could also separate them and lay them flat on papertowels as you continue rolling and cutting the rest of your batch of pasta dough. Leave them drying until you’re ready to cook them or follow my instructions on how dry them out for storage in your pantry.
Additional note: There is ANOTHER kind of pasta ‘roller’ that attaches to your kitchenaid mixer! I haven’t used it though. It’s like the stainless steel manual roller I have and listed above, except you don’t have to turn any handles- your kitchen aid mixer does the turning work for you. I think this device would actually work GREAT with this keto pasta dough; however, I haven’t had a chance to test that theory! I really love my kitchenaid pasta press/ EXTRUDER as I think it has more versatility in pasta shapes, and my husband will kill me if I buy ANOTHER device lol…. SO, you’d have to be your own experimenter if you to try this the Kitchen Aid Pasta Roller attachment ! I could only see the benefit in spending on THIS particular device, if you planned to make a lot of tagliatelle noodles (linguini type) or spaghetti noodles. Personally, I STILL recommend the kitchen aid extruder as THE BEST device to use for this pasta dough, and it makes THE BEST shaped spaghetti (and BONUS- you can MANY so many other shapes with the extruder too). You can always still handroll out cut tagliatelle noodles if you want this shape made (that’s actually how tagliatelle is traditionally made in italy ANYWAYS- HAND CUT!), but thats just my humble opinion! If you do try this device, PLEASE write in the comments on this post know how it goes!!!!
Hand Rolling With A Rolling Pin:
Using a Good Ol’ Rolling Pin and your counter are certainly the most AFFORDABLE way to make these noodles if you don’t have a pasta making device and don’t want to pay for one! It DOES involve a little bit of sweat equity though. I find rolling out dough (of ANY kind) to be therapeutic, but I’m not going to lie to you and say it’s SUPER quick and easy to get it as thin as you want, because it can be a bit tedious! Here’s what you need to know for Handrolling!
1.) If you want to roll out your dough SUPER thin, you’re going to want to add the additional 1/4 teaspoon of xantham gum to your pasta dough flour mix (listed in the recipe), to help prevent your dough from breaking as it gets thinner and thinner when rolling! Do you HAVE to use extra Xantham Gum? No, you don’t actually. You can use the recipe as its written, and still hand-roll just fine. The bowtie noodles you see in my picture above (the one with many different noodle shapes in it) were made from a batch where I did NOT add extra xantham gum, and I DID get them prettttty darn thin, with careful rolling. So, it’s totally doable, its just that the dough is more likely to accidentally break if you’re not careful once you get to a pretty thin level without the extra xantham gum in it. It’s UP to you! You may have to experiment with both and see what works best for YOU and whatever shapes you’re rolling out.
2.) Divide your Pasta Dough into pieces (2-4 pieces is good) and work with only ONE piece at a time when hand rolling! Make sure you tightly wrap the remaining dough with saran/cling wrap to keep it from drying it out, until you’re ready to roll the rest!
3.) A silicon baking mat (Like THIS one) is something that I STRONGLY, STRONGLY, STRONGLY recommend to place underneath your dough as you handroll the dough out with a rolling pin. What this does is two fold: it keeps the lupin pasta dough from sticking to your countertop, but it ALSO, gives you a surface that is sticky enough to help keep your dough in place perfectly so you can roll it out thinly enough! It’s KEY actually. So go get one 🙂
4.) A Marble Rolling Pin can really help roll your dough out much thinner. I’m forever A BIG time fan of my amazon purchased marble rolling pin (especially for pie doughs & croissants because you can freeze it to keep it COLD- UHMAZING), but it can really give you the extra oomph you need to roll out your dough because it’s heavy, smooth and dough sticks less to it than a wooden rolling pin!! The amazon ones are way cheaper than the fancy ones from Williams sonoma but work EQUALLY as good. I’ve had mine for 3 years and LOVE IT.
5.) Use a little dusting of extra Tapioca Flour ON YOUR ROLLING PIN or the TOP of your pasta dough sheet, but not on your silicone baking mat surface. Even when you use a marble rolling pin, your dough bound to get a little bit stuck to your rolling pin. I have found that using a dry (undusted) silicone baking mat underneath the dough, and a little extra tapioca flour on TOP of the dough(or on the rolling pin) is the perfect blend to give that little bit of extra traction underneaththe dough to keep it from sliding and enough of a barrier on top to allow the rolling pin to move freely without sticking! The combo works perfectly. *don’t be afraid of tapioca flour here because of carbs! all you need is a TINY bit (teaspoon or LESSS) to the rolling pin or dusted on the top of your dough, and that will barely add any carbs to the overall recipe which makes 4-5 servings of pasta. It can come in key to the success of handrolling your dough out to a good thickness (or should I say thin-ness level).
5.) Periodically pick up your pasta dough sheet after one or two rolls, and TURN it to make sure it’s NOT TOO stuck to the silicone baking mat, and to ensure even thickness throughout! Keep doing this as your roll and roll until you’re desired thickness level. I like to get mine AS THIN as possible- which to me, is so thin you can almost see through it – about 1 mm thick!
6.) Cut to your desired shape! My recipe video at the bottom has an example of these! I like to use a fluted pastry/crust cutter for the edges of raviolis, the short sides of Bow Ties (Farfelles), or the edges of lasagna noodles. Then, I use a pizza cutter for making any smooth edges on all those noodles, or for cutting tagliatelle or pappardelle noodles. If you’re a perfectionist like me, you can pair your pizza cutter with a stainless steel 15 inch long ruler (I keep one strictly for the kitchen to keep it food-safe), to measure and CUT PERFECTLY even tagliatelle, pappardelle, bowtie, ETC noodles. Then you can set your cut pasta on papertowels (separate each piece and lay flat) until you’re ready to cook, or hang them on a pasta drying rack like this if appropriate for the pasta shape you’ve made, until you’re ready to cook them!
Cooking & Storing Your Keto Lupin Flour Pasta:
If you’ve ever made fresh pasta (keto or not) before, you’ll know that the cook time varies GREATLY than that of a a dried pasta (like the kind you buy packaged at the store). Since I’m including instructions on how to make this keto gluten-free lupin flour pasta INTO dried pasta (in ANY shape you make it), I am ALSO including the various cooking instructions for fresh vs. dried!
Drying & Storing Your Shaped Pasta:
Drying your cut pasta noodles is SUPER easy & you don’t really need ANY special equipment to do so! There are people who use fancy dehydrators and things to speed up the process, but I assure you, they’re 100% UNNECESSARY (not to mention they’re CRAZY expensive!). ALL that you need to dry your pasta is the AIR in your house and a little bit of TIME. 🙂 How quickly your pasta will dry at room temperature is going to depend on how dry your climate (or house) is, how thin or thick your pasta noodles are, and what the air flow is like flowing around the pasta (this includes how frequently you turn the noodles or if you’re using a drying rack). General rule of thumb, is to aim for around 24 hours of drying time! It will NOT hurt your pasta, to let it dry a little longer than that either. In any case, the MOST important thing, is to make sure they’re COMPLETELY dry before storing in a bag or closed container (ANY moisture in your pasta +a closed container, will = MOLDY pasta noodles).
For all cut noodles, you can EITHER lay them flat on your counter (on top of papertowels), on a baking sheet, OR on top of parchment paper OR you can hang them on a pasta drying rack ( drying rack only works for long/flat noodles, like tagliatelle or pappardelle, spaghetti, or lasagna). Note: Keep in mind, the pasta drying rack is handy; however, the noodles permanently dry in the shape that they are hanging! So, storage can be a little tricky and require a large container or XL ziploc bag to hold the bent over shaped noodles without breaking them when dried in this manner. But, I HAVE done it this way without issues! If you do use a pasta drying rack, there’s nothing more to do, but wait until they’re fully dry and then store them properly (details of that below). The air flow is great with a drying rack, so it may dry quicker this way. As a side note, the drying rack can be really handy for resting fresh cut long noodles on, just until you’re ready to boil them and eat, IF you’re boiling these noodles the same day!
If you’re going to lay them flat to dry out (which is required for small cut or shaped noodles like elbows, fusili, rigatoni, bow-ties, etc.) and is also still a GREAT option for long and flat noodles (spaghetti, tagliatelle, etc), then the best thing to do is lay them all out in ONE layer to dry, and periodically turn or stir (for certain shapes) them up to make sure the underside is getting dried too! I generally turn my fusili and stir them around every 4-8 hours ish while they’re drying. If you’re choosing to NOT use a drying rack and use this laying flat method to dry out your spaghetti or tagliatelle other long noodles, you ALSO have the option of making them into dried Spaghetti/noodle NESTS, which can be very helpful for space saving with your dried spaghetti! In order to make nests (you can see an example of one of my spaghetti nests in the picture a little ABOVE this section), the best thing to do is let the noodles lay flat for 20-30 minutes to dry them slightly (this prevents them sticking together in their nest shape, but keeps them flexible for shaping), THEN grab a handful of them, hold it up in the air and slowly move your hand down toward your counter while swirling them in a circular nest motion! Let the nest dry out as it falls into the nest ship on the counter, but don’t FORGET to flip the nest over every 4 hours or so to ensure they dry fully and evenly on the underside! nests DEFINTELY need 24 hours to dry. 🙂
The storage container you use for your fully dried pasta will depend on the shape that you’ve chosen for your pasta. You can use a dry pasta storage bin with a lid (the tall ones) if let your long noodles dry completely flat and straight, or any container with a lid or even an XL ziploc bag if you want (JUST REMEMBER YOUR NOODLES MUST BE COMPLETELY DRY BEFORE CLOSING YOUR CONTAINER or mold will grow). The small shapes are the easiest to store obviously!!!
FOR MY SMALLER SHAPED PASTAS, I bought these Stand up Food Grade Food Storage Bags With a Matte Window that I’ve been storing my batches of Dried FUSILI lupin flour noodles in & they’re AMAZING!!! They stand up on their own on my pantry shelf JUST like a bag you would buy at the store & they CAN be heat sealed with my sealer, but also have a ziploc seal if you don’t have one! I was too lazy to heat seal them and the ziploc works fine on it’s own. I bought the 6.7″ X 9.5″ inch size in this link and that fits one batch of this dried lupin pasta PERFECTLY! I think the next size down might if it at as well, but haven’t tried.
Cooking Times for Dried vs. Fresh Keto Lupin Flour Pasta:
This Keto, Gluten-free , Lupin Flour Pasta will cook VERY quickly from FRESH. The time will vary slightly by your thickness level & the shape you’re cooking! Generally, I’d suggest starting at a cook time of 1.5-2 Minutes exactly in boiling water if your noodles are ultra thin! If they’re a little thicker, then test from they’re done to your liking! Generally, when your fresh pasta FLOATS in your boiling pot, it means they’re DONE 🙂 My fusili noodles I make with the kitchenaid pasta press attachment-I cook for EXACTLY 2 minutes in boiling water when I’m cooking them from fresh !!!! This pasta doesn’t have quite the same ‘al dente’ bite as regular flour pasta when it’s UNDERdone, but you certainly CAN overcook it easily (it becomes mushy if you do), so watch carefully and err on the side of less time, especially with fresh as it cooks SO quickly!!!!!
If your noodles are FULLY dried, I’d recommend boiling them for EXACTLY 6 minutes. 6 minutes gives the TEENSY – TINIEST bit of an al dente bite which is perfect for me, and also keeps them from getting mushy!!! This time will vary of course if you have SUPER thick noodles (a little longer) OR you are making ravioli (I did my raviolis for 7 minutes!!!). This is just a starting time point, and since they’re is SO many shapes of noodles, thicknesses, and other variables here for YOUR own noodles, that you may have to experiment and test them to find your perfect time for your dried noodles per each shape. Just remember to DRAIN your noodles AS SOOOOOON as they are done so that you don’t overcook them, or they WILL get mushy !!!!
As a side NOTE: The bright yellow color of fresh pasta made with lupin flour, transforms into a much more regular looking pasta color AFTER cooking! Here’s what the noodles look like AFTER they’re cooked in this picture below (all the other pictures are of FRESH/Dried pasta noodles where you see that bright yellow color!).
Ingredient Substitutes In This Recipe:
Is there a substitute for the Lupin Flour? NO- sorry! It’s the most important piece to this pasta dough. I really ONLY recommend using the Lupina Brand Lupin Flour too. It’s hands DOWN the best- best taste, best texture, simply THE BEST. You could potentially use the miracle flour lupin flour (generally it subs in a 1:1 ratio with lupina brand in terms of absorbancy, at least in other recipes I”ve tested it in, but it simply does NOT taste as good), and I have NOT yet tried it in THIS specific recipe. Do so at your own risk! *** Please note, if you have an allergy to peanuts, you might have a reaction to lupin flour. lupine is a legume that belongs to the same plant family as peanuts***. If you’re in another country and can’t find either of those brands, you’ll have to experiment a bit (look for a FINELY ground one) and after that you’ll have to experiment to test absorbancy and taste/texture (I know this from questions/feedback on my other lupin flour recipes!).
Is there a substitute for Blanched, Ground Almond Flour? YES, there is actually- but I recommend you stick with the almond flour 🙂 The only reason to not use almond flour, is if you are allergic to almonds, and if you are, then there’s a possibility you have a reaction to lupin flour as well (I have SEEN this written on packages, but I don’t quite understand the connection- so just be AWARE if you are and do your own research here!). You can substitute Sun Flower Seed Flour in 1:1 ratio, but honestly its more expensive AND it doesn’t give quite as smooth of a texture or as uniform of a color in your final noodle, so again, I wouldn’t CHOOSE to sub it unless there was a good reason ie an allergy (and you confirmed you are good with lupin but NOT almonds)! As far as brands for Almond Flour go, I ALWAYS recommend one of these TWO: Kirkland Blanched Almond Flour (you can find it at costco for cheap!) or Anthony’s Premium Blanched Almond Flour. This is because they’re the finest ground, the lowest carbs, and give the best texture, Plus they’re super affordable! I have honestly stopped buying or testing with ANY other brand of almond flour- because those two are simply the BEST. 🙂
Is there a substitute for Allulose? I have not tried substituting any other sweeteners here. If anything, I would suggest you leave it out all together, over trying a monkfruit or erythritol here. Not only is allulose 1/3 LESS sweet than erythritol or monkfruit (ergo, decreasing the amount by 1/3 to substitute makes it a negligible amount of other substitute sweeteners here and thus basically a SUB is unneccessary), but other sweeteners are grainy and would likely leave your noodles with a slightly altered texture, although I have NOT yet tested it myself. I would say use the allulose or leave it out 100% if you MUST.
I cannot wait to see all the delicious pasta creations you all make with the keto, gluten-free low carb Lupin flour noodles!!!!!!! Follow me instagram and PLEASE DO SHARE pictures of your creations by tagging me, @fatkitchenblog ! As time hasn’t allowed me to make FULL blog posts on this sites lately (I’ve been busy moving to a huge FARM in Bend, OR!!!) , I’ve been posting quick little recipe videos (with the full recipe listed) RIGHT ON my instagram page- so check those out!!!!!!! I will be working on sharing my FAMOUS LOW CARB slow cooked Bolognese sauce (I filmed it in my stories a while ago), and VERY soon on Instagram (and in future when I get more time, Ill add it to this blog). It’s literally the BEST pasta sauce on the PLANET, and it goes AWESOME WITH THESE NOODLES!!!! I’ve also got a secret AUTHENTIC italian ‘alfredo’ sauce, penne a la vodka sauce, a lemon cream shrimp pasta sauce, keto cacio e pepe, pesto pasta, Creamy Pesto Sauce, ossubocco, instantpot ragu, Keto Fusili Italian Pasta Salad and a bazillion others recipes I need to share becuase they work OH SO GOOD with this keto pasta recipe!!!!!! I could go on forever, because I am OBSESSED with italian food (and I’m talking about the authentic kind , ie NOT the olive garden kind, lol).
P.S. If you haven’t tried my keto chocolate chip cookies using lupin flour & almond flour – then MAKE them NEXT! They’re chewy and ooey gooey in the middle (with excellent CRACKS in the middle if you bang the pan as I suggest) and the BEST keto chocolate chip cookie I’ve ever had- just like the real thing! After making THIS recipe, you’ll have most of the ingredients ingredients already! Promise, you won’t be disappointed!Print
Keto, Gluten-Free, Lupin Flour Pasta! With Many Shapes & Methods Included!
- Total Time: 30 minutes +
- Yield: 5 servings 1x
A delicious & revolutionary Keto & GLUTEN-FREE Pasta made with lupin flour, so it’s packed with proteins and nutrients, SUPER easy to make, and only 5.2 g net carbs per serving (serving = 1/5th of the whole batch)! I’ve included 3 DIFFERENT methods you can use to make this pasta, in ANY SHAPE YOU WANT TO, along with instructions on how to dry & STORE your homemade pasta in your pantry for the future! PLEASE see the full post for all details and variations, and don’t miss the recipe video below (which shows how I make a few different shapes!).
I’ve made with THIS pasta dough: fusili (easiest to make in large batches), tagliatelle, ravioli, spaghetti, lasagna noodles, elbow macaroni, rigatoni, bow-ties (aka farfalle), and pappardelle noodles…. with more options STILL!
*I’ve included the volume measurements here, but PLEASE, PLEASE, use a kitchen scale to weigh your ingredients INSTEAD! It’s vital to achieving the PERFECT dough (especially if you’re using a pasta press/extruder). If you don’t have one, buy a kitchen scale ASAP.
- 150 grams (1 cup +3 Tablespoons) Lupin Flour (THIS LUPINA BRAND IS BEST!)
- 22 grams (3 Tablespoons) Tapioca Flour (I like Bob’s Red Mill Brand)
- 24 grams (3 Tablespoons) Blanched Almond Flour (Kirkland Brand or Anthony’s are BEST)
- 1 teaspoon Allulose (I like Anthony’s Allulose)
- 1/4 teaspoon + 2 pinches Salt (I like fine, pink Himalayan Sea Salt)
- 1/2 teaspoon Xantham Gum (optional: add 1/4 tsp more if handrolling pasta, *See NOTE 1*)
- 3 Large Eggs, room temperature (150 grams) *See NOTE 2
- Silicone Baking Mat
Shaping/Tool Options (PLEASE read full post above for more info!):
- KitchenAid Gourmet Pasta Press Attachment (this is what I used to make all my fusili/spiral noodles in photos)
- Pasta Manual Roller
- Marble Rolling Pin & Silicone Baking Mat (for hand rolling option)
- Stand-Up Pantry Food Storage Bags (the 6.7 x9.5 inch fits one dried pasta batch PERFECTLY)
- Fluted Pastry/Cutter
- A Pizza Cutter & XL ruler
- Combine your lupin flour, tapioca flour, almond flour, allulose, salt, and xantham gum in a bowl. Whisk well to combine. Using your hand, make a small well in the center of the flour. Crack your room temperature eggs into the middle of the well. Using a fork, pop the yolks and whisk the eggs right in the little well of ‘flours’ . Slowly add a little bit of the flours surrounding the eggs while you continuing whisking. Keep adding more flours until our dough is thick, sticky, and is getting too stuck to your fork (the flours won’t be fully incorporated yet, and there should still be some dry flour around the edges of the bowl – that’s OKAY!). SEE RECIPE VIDEO below for help. Once it’s too thick for mixing with your fork, you can switch to using your HANDS! Knead the dough in your bowl, while incorporating the last bits of dry flours. Your dough SHOULD seem thick and a little dry, but keep at it, getting as much of the dry flour kneaded in as you can! I usually have a few little pieces of dry flours left at this point that are hard to incorporate while kneading IN the bowl. I find these bits are easier to incorporate once I transfer the dough to my counter (which is the next step).
- Once your dough has all, or nearly all, of the dry flours mixed in to it, you can switch to kneading on your counter ! I HIGHLY recommend kneading on top of a Silicone Baking Mat, as this dough is quite sticky at first! Using the palms of your hands press the dough down and away from you, and then fold the dough back towards you and press down again with your palms. Turn the dough a quarter of a turn (90 degrees), and do this again. Continue kneading in this manner, with the palms of your hands, until the dough is finally a nice smooth dough ball. This can sometimes take 5-7 minutes (eventually it does get SMOOTH, I promise) ! 🙂 see my recipe video for what the dough should like like when it’s done kneading. Immediately wrap your dough ball tightly in seran/cling wrap, to keep it from drying out (THIS IS IMPORTANT), and let it rest for 15-30 minutes before shaping your pasta.
- SHAPING YOUR PASTA: After your dough has rested, there are MANY options for shaping this pasta dough! You can use Pasta Press (extruder) that attaches to your kitchenaid stand mixer to make shapes like fusili, rigatoni, spaghetti, macaroni, and bucatini (this is MY FAVORITE method because it’s SO easy & versatile!). For this method, I recommend you cut your dough into 8 pieces roll them into oblong balls, and insert 5-6 of the dough balls into the pasta extruder shoot to start mixing. I use a level 4 speed on longer shapes, and a level 2 on shorter shapes that need frequent cutting! make sure you CLEAN excess dough off your wire cutter with your fingers (or a damp papertowel), EACH TIME you cut to ensure smooth edges on each noodle. You can also use a Manual Pasta Roller to make tagliatelle noodles, spaghetti noodles, lasagna sheets, OR just thin pasta dough sheets that you can then manually cut/shape like for: raviolis, pappardelle noodles, farfalle noodles, etc. For this method, I recommend you start by flattening your dough ball into a disc shape, and cutting it into 4 thin, long slices. Work with 1 slice of dough at a time, and make sure you wrap the REST of your dough tightly in cling wrap to keep it from drying out! Roll out your dough piece into long, flat shape thats 4-6 mmm in thickness (or so!). Feed it into your pasta roller on the HIGHEST (thickest) setting it has, and roll it all the way through. Then, continue feeding it into the pasta roller at 1 setting lower (thinner – or down 1 number setting) so it gradually gets one level thinner each time you roll it through, until you reach your desired thickness. I recommend a level 2, the second to thinnest setting (unlike regular pasta dough, you don’t want to go much THICKER than this level, because the texture of your pasta is best at a thinner setting, regardless of what you’re making with it)! You can also use manual, hand-rolling and cutting to make your pasta! For this Method, I recommend using Silicone Baking Mat, a Marble Rolling Pin, and a TINY dusting of Tapioca Flour ! I prefer to, work with 1/3 – 1/2 of the dough at a time (wrap the remaining dough tightly in seran/cling wrap to keep it from drying out!). Directly on your silicone baking mat, flatten it into a rough disc shape, then dust your rolling pin lightly with tapioca flour, AND VERY lightly dust the top of your pasta dough disc (Note: VERY little means using 1/2 a teaspoon or less total, here VERY little flour is needed). By dusting only the TOP of your dough with flour, then your dough sheet will stick just enough to the mat to get traction for rolling, while your rolling pin will NOT stick to your pasta dough as your roll it out! Make sure you pick up your pasta sheet every 2-3 rolls and rotate it. This helps with uniform thickness, AND ensuring it’s not SO stuck to the mat, that you can’t get it off later (TRUST ME ON THIS ONE, it can get stuck to your silicone mat)! Continue rolling until you reach your desired thickness (thinner is better here, remember it expands a little during boiling, so aim for thinner than your final cooked pasta shape!). Use a knife, A Pizza Cutter, and/Or a Fluted Pastry/Cutter, cut your desired shapes! If you’re a perfectionist like me, use an XL Stainless Steel Ruler as a guide!
- After you’ve shaped your noodles, you have two options: boil and eat them fresh (ie. SAME DAY), OR you can dry them out completely and store them in your pantry for months for future use! In either case, the first step is to lay them ALL out flat in a single layer (you can lay them on top of parchment paper, your bare counter, or on top of papertowels!) so that they don’t stick together. If you’re making Long flat noodles (pappardelle, tagliatelle, spaghetti, etc.) you can hang them on a pasta drying rack. or you can also lay these shapes flat as well if you have the counter space for them. Allow them to dry for at least 30 minutes before boiling them if you’re going to eat them same day. If you’re going to dry them completely for storage, then all you need is THE AIR in your house and TIME! Generally, I aim for around 24 hours (depending on humidity and the general air flow in your house) for the pasta to dry COMPLETELY. I like to turn my noodles over every 4-8 hours (or ‘stir them’ around if they’re small shapes like fusili or macaroni, etc)to ensure they dry evenly and ALL the way through! (see: storage tips below for dried pasta)
- COOKING YOUR PASTA: Cook times will vary greatly depending on whether you have fresh pasta, fully dried pasta, and varying depending on thickness & shape! Fresh Pasta should be boiled for ONLY 1.5-2 minutes (with exception to slightly thicker shapes, such as raviolis which take 5 -6 minutes!). Most all of the shapes I tested were perfectly cooked around 1.5 minutes. A good measure of doneness, is that once your freshly made noodles are ALL floating in your boiling water, they’re DONE! Drain IMMEDIATELY (or your noodles get mushy if cooked too long!). Completely DRIED Pasta (ie. at LEAST 24-48 hours after making, AND/OR after storing for long periods of time) should be boiled for 5-6 Minutes. I found that for most dried pasta shapes- 5.5 – 6 minutes was PERFECT, as it gave the tiniest al dente bite to them. Thicker dough may take slightly longer. Do your best to NOT overcook your pasta, or it will seem mushy & make sure to test your noodles as they cook to see when they’re done to your liking! Drain immediately when done!
- STORING DRIED PASTA: The most important thing when storing your dried to pasta, is to MAKE SURE there is NO MORE moisture left in your pasta noodles! If there is any moisture left in them, they will develop mold during storage. You are welcome to leave your noodles out for up to 48 hours to ENSURE they’re completely dried before storing. You can use an XL Ziploc Bag, Food Storage Containers like these, or these AWESOME Stand up Food Grade Food Storage Bags With a Matte Window(which I like the 6.7 X 9.5 inch , so I can keep ONE batch in each bag to calculate the macros). ****I WILL update this post soon with the weight of each serving for dried pastas, to make calculating macros and servings of stored pasta MUCH easier******** store your dried pasta for 2-3 months (possibly much LONGER).
- ENJOY your cooked homemade, keto pasta with a sauce of your choice! Extra pasta that has been cooked (and is either plain or dressed with sauces) will keep in your fridge for up to 5 DAYS! I’ve meal prepped this for lunches, and the cooked noodles ARE just as good on DAY 5 after reheating and eating! They microwave GREAT!
*Note 1: Adding an additional 1/4 teaspoon of xantham to the recipe can help you get your pasta dough a little thinner, with less breakage, if you are either hand-rolling or using a pasta roller, although this addition is not REQUIRED. Do NOT add extra xantham gum if you’re using a pasta press/extruder, as it will negatively affect the extruder’s shaping (for example: my fusili noodles came out straight & would NOT spiral when I increased the xantham gum). In any case, The extra xantham is TOTALLY optional. I have hand-rolled AND made this dough in the pasta roller without the additional xantham gum with no issues, and STILL achieved a very satisfactory thinness; however, I found it breaks a little less and can stretch just that tad bit thinner if you DO add the 1/4 teaspoon. * PLEASE READ FULL BLOG POST FOR MORE DETAILS. I recommend trying the additional xantham for making: raviolis, tagliatelle, pappardelle, and bow-ties (farfelle), lasagna, potsticker wrappers (although I still need to TRY this idea myself with this dough!), or ANY other shape you want thin or are handcutting (ie, using a rolling pin & a pizza cutter/knife/pastry wheel for manual cutting)! You might even be able to achieve a level 1 thickness (or should I say ‘thin’-ness) when using a manual pasta roller with with the additional xantham gum, although this is tricky when we’re not using gluten! You may have to some experiments for yourself here to see what amount of xantham gum for your shape, method, and desired thickness works best for YOU! Again, see FULL blog post for more details and methods of shaping and making pasta with this dough!
*Note 2: If you forget to leave your eggs out ahead of time to come to room temperature, then NO biggie- try my shortcut! Fill a large cup or bowl with lukewarm water, submerge your eggs in it, and let them rest for 2-5 minutes. TA-DA, your eggs are NOW close to room temperature and can be used immediately in this recipe!!! 🙂
Net Carbs = 5.2 g net carbs Per serving (serving size 1/5th of the recipe) – see weights per serving below. Fresh pasta noodles have a different weight per serving than DRIED pasta (since all the water from the eggs has evaporated out when it’s dried).
1 serving of FRESH lupin flour noodles (ie. 1/5th of the pasta dough ) = 70 grams when weighed. 1 serving of DRIED noodles = 52 grams when weighed. 🙂
PLEASE NOTE: if you’re using a kitchenaid gourmet pasta press (extruder), then the LAST 1/4th of the dough gets stuck inside the press, and you will only get 3- 4 servings with this recipe of pressed noodles! Don’t worry though, you can STILL use the extra dough!!! I pull the excess dough out, and handroll it into additional shapes (personally, I always make Bowties or Tagliatelle with the extra, dry it , and add it to a dried bag of ‘extra’ dough batches’) 🙂 please see post for the different shapes you can make by hand-rolling this with a rolling pin!!!!
If you want a larger portion, split this batch into 4 servings, and it’s still only 6.5 g net carbs (that’s for a large serving of pasta too I might add, which you’ll find is QUITE filling!)
*carbohydrates from ALLULOSE are not counted in the total net carbs, since they don’t affect blood sugar levels (they’re 0 net carbs)! Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested (these brands work BEST in this recipe too!)
- Cook Time: 2-6 minutes (see notes)
- Category: pasta
- Method: MULTIPLE!
- Serving Size: 1/5th of Entire Batch (70 grams of fresh noodles or 52 grams of DRIED noodles)
- Calories: 162
- Fat: 7.6 g
- Carbohydrates: 5.2 grams (net carbs)
- Protein: 16.6 grams
Keywords: lupin flour, pasta, gluten-free
Just made it for the first time and it was amazing!
So glad you liked them!!! 🙂
Hi! Making it now but curious if thr batch dough can be refrigerated for future use?
I didn’t have great sucess in refrigeration of the dough. It starts to get too thick and difficult to work with after it’s been sitting for a while, and cold since it’s a rather stiff dough. I would recommend instead making your noodles with the dough, and then just letting them air dry. You can leave them at room temperature with no issues. They’ll start drying quickly, and your cook time will vary based on how ‘dried’ they are. Sometimes I make the fresh noodles, and just leave them on the counter for 5 or 6 hours until dinner, and then boil them at that point! They cook almost as quickly as if they were just made a few minutes before. You can also let them dry completely (24 hours) and then store them for months before eating, JUST like a dried pasta noodle you get from the store. AIr Drying is actually the tradtional way that pasta has been made ahead of time for CENTURIES!! 🙂 it works like a charm
Is it possible to replace almond flour with another nut flour? I’m allergic to almonds.
HI Suzanne! You can absolutely substitute in a 1:1 ratio with sunflower seed flour. I like the sunflour brand. I’ve listed this info in the post. Please note, that some people who are allergic to nuts can have a reaction to lupin flour though, and this can’t be made without the lupin flour. If you know you are okay with lupin flour, then the sunflour works fabulous! It’s actually the FIRST thing I used in creating this recipe, BEFORE i used almond flour, so I know it will be quite successful !
How can I addapt this recipe on Philips Pasta Maker Extruder?
I haven’t tried it yet with one these extruders! I’m sorry I don’t have any tips here! The only thing I can think of , is that i believe the philips pasta maker has a larger drum and space for dough! You might have to double the batch to make sure there is enough dough in it for the “paddles” (if i’m thinking of the right machine here!) for the dough to get properly kneaded and extruded from inside!
Have you had any luck using the philips? I see you found all the same sites that I have 🙂
This pasta is fantastic! The best texture/taste of at least 10 keto-pasta recipes I have tested. I love how workable the dough is and how easily it shapes/cuts. While the taste is nearly PERFECT, like all keto-pastas, the texture is not quite like “real” pasta (slightly “spongy” and a bit “gritty” feeling–but WAY less so than anything else I have tried). Would adding a touch of oat fiber or other “elastic” ingredient fix this? You seem to have been very thorough in building this recipe, and I don’t want to duplicate your efforts!
Can’t wait to try this. I wonder if konjac (glucomannan) or gum arabic could be substituted for the xanthum?
Oh man! I always made pasta before embracing the low carb/high fat lifestyle. I’ve missed that so much. Most of the low carb pastas on the market are not good and/or too pricy. My favorite, Gnooda, is no longer available and the Palmini stuff just isn’t that good so… I have all the ingredients to make this except the tapioca flour/starch, which is not available in my area. Is there a good sub? Vital wheat gluten perhaps? I’m going to make your brioche buns this weekend. Can’t wait!
I have been working on adapting this fantastic recipe to my Phllips pasta machine which calls for a very dry dough. I’m using 2 eggs instead of 3 and the result is the perfect texture for extrusion—more of a clumpy powder than a dough. The noodles are extruding perfectly, not sticking together, but when I boil them they fall apart into short segments. Maybe reducing the eggs/liquid is the problem? I’m thinking of trying a few things: 1) adding some powdered egg whites; 2) adding some gluten; 3) increasing the amount of xanthan. Any thoughts would be welcome.
Have you had any luck with the Philips? Did you try anything new that worked?
Wondering if your edits worked i have the Emeril Lagasse unit anmd have had sub par results with previous attempts
I can’t wait to try this. Would you mind sharing the total carbs in this recipe?
I’m looking forward to trying this recipe out 🙂 All the eggy “noodles” I’ve tried before do not call for en core!
Now, what does the topiaca flour do in this context, please? Can it be substituted?
Thank you very much for your great effort letting us know everything about making lupin pasta 🙂
Best regards from Denmark
Please help! Lol
I was so excited to try your recipe. I purchased the pasta extruder and I was especially thrilled that everything went perfectly until I got done and went to clean it. I can’t get the leftover dough remnants out from the inside of the main extruder. The directions say to only clean the outside of it and never submerge it in water. Am I missing something because I feel really stupid? Could you explain what I’m doing wrong or possibly do another video on how to clean it?😊 I know you said something about soaking it if you forget to clean it right away but I thought you were talking about the actual discs. Anyway, aside from my current dilemma, this is an absolutely amazing recipe and I truly appreciate all your hard work and wonderful directions.
Hi, I’ve made this pasta a couple of times, using the KitchenAid pasta roller attachment and I find the dough is quite brittle when rolled past the 3rd thickness. The first batch I made, I rolled the dough to 6 and used the spaghetti attachment, which made very nice soup noodles because they broke up into 2.5 cm pieces l, but I had wanted spaghettini. When I make wheat flour pasta, I generally like the spaghetti or fettuccine at 5-6 thickness (thinness) but unfortunately it doesn’t work for lupin flour dough. Would adding more xanthan gum help? Notwithstanding, the texture is pretty fantastic and will hopefully save the diet (was really missing my noodles). Would you mind if I blogged about this recipe, with full credit and links? Thank you in advance for your consideration.
She says to add 1/4 extra teaspoon of Xanthan gum if trying to get thinner noodles. I have a Kitchen Aid roller attachment too. I’m concerned that you’ve had trouble getting it thin enough. I don’t want to gum up my machine. I have tried some recipes using lupin and Vital Wheat Gluten but found the texture not to my liking, Have you had any better luck since you posted?
Would I be able to substitute the almond flour with coconut flour?
This looks amazing, and can’t wait to try it! However, Tapioca flour is very high in carbs–is there a substitute that would work? Thank you!
Hi! Can I use monk fruit or stevia instead of allulose? Excited to try this recipe!!
Thanks in advance!!