Low Carb 2 ingredient Pasta Noodles

INGREDIENTS LIST FOR THE KETO / LOW CARB PASTA

• 1 cup (100 g) store bought shredded mozzarella cheese
• 1 egg yolk

DIRECTIONS

1. Add shredded mozzarella to a bowl and melt in the microwave for 1-2 minutes. Allow to cool down for 30 seconds to avoid “cooking” the egg yolk when mixing.

2. Gently fold the egg yolk into the melted mozzarella, using a spatula or wooden spoon. You should obtain a smooth, slightly elastic texture. Form a ball with the mixture.

3. Arrange the ball onto a parchment paper-lined baking sheet. Place another piece of parchment paper on top of the dough and press down with your hand until thin. You can also use a rolling pin. Note that the dough is a bit elastic so take your time.

4. Remove the top parchment paper and cut the dough into thin strips with a sharp knife. Let dry the pasta in the refrigerator for four hours or overnight.

5. Place the “pasta” in boiling water for just one minute, or even less depending on the consistency. Drain into a colander and run cold water over the pasta to prevent sticking. Serve with your favorite sauce and toppings – We used parmesan, basil and fresh cracked black pepper for the photos, but a good tomato sauce will do the trick – Enjoy!

Note: Don’t use salted water to cook the pasta as mozzarella is already salty.

This recipe is inspired by Tasty’s 2 Ingredients Pasta.