Keto 2-Ingredient Pasta Recipe | 808 Calories
⏲ ~23 min total · prep 11 · cook 12 · 4 servings
Dinner⏱ 50 min total🔥 8.0g net carbs⚡ ≈568 kcal/serving~3% of calories from carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 8 oz shredded low-moisture whole-milk mozzarella
- 1 large egg, beaten
- 1/4 tsp fine salt
- 2 tbsp olive oil, for tossing
- 1/4 cup grated parmesan, for serving (optional)
Instructions
- Microwave the mozzarella in a glass bowl for 60 seconds, stir well, then microwave 30 seconds more, until it is fully melted and stretchy like taffy.
- Cool the cheese for 1 minute so the egg won't scramble, then knead the beaten egg and salt into it with your hands for 2-3 minutes — it will look greasy and broken at first, then pull together into a smooth, Play-Doh-like dough.
- Roll the dough between two sheets of parchment into a 10x14-inch rectangle about 1/8 inch thick — thinner than pasta dough, because this noodle puffs as it bakes.
- Slide the sheet, parchment and all, into the freezer for 10 minutes to firm up so the cuts stay clean.
- Preheat the oven to 350°F. Peel off the top parchment and bake the sheet (on the bottom parchment) for 8-10 minutes, until golden with darker freckles and the surface looks matte, not shiny.
- Cool 2 minutes, then cut into 1/2-inch ribbons with a pizza wheel — pappardelle-width, since they're heartier than wheat noodles.
- Toss the warm ribbons with olive oil (and a ladle of warm sugar-free pasta sauce if you like) and finish with parmesan. Serve immediately while they're still pliable; they stiffen as they cool.
Why this recipe works
- Pasta night, rebuilt The night you want noodles and the shopping list is one block of mozzarella and one egg. Fifty minutes later there are pappardelle-width ribbons under sauce at 8.0g net carbs a plate.
- Low-moisture mozzarella logic Low-moisture whole-milk mozzarella melts to a taffy stretch, which is what lets a beaten egg knead into it like a flour dough. Fresh mozzarella carries water and will not reach the same stretch.
- Baked, never boiled The sheet bakes at 350°F until golden with darker freckles and a matte surface. That bake is what sets the noodles so they hold sauce instead of dissolving into it.
Tips for making this recipe well
Cool the cheese before the egg
One minute off the microwave, no more. Hot mozzarella scrambles the egg on contact and the dough turns stringy.
Knead through the ugly stage
For the first minute or two the mixture looks greasy and broken. Keep folding; it pulls together into a smooth, play-dough-like ball almost all at once.
Roll it thin
An eighth of an inch, thinner than wheat pasta dough. These noodles puff in the oven, and thick ones bake up eraser-firm.
Freeze before cutting
Ten minutes in the freezer firms the sheet so the pizza wheel cuts clean ribbons instead of dragging. Warm dough smears.
Serve the minute they are cut
The ribbons stiffen as they cool. Toss them warm with olive oil and sauce so they stay pliable on the plate.
Serving suggestions
Toss the warm ribbons with olive oil straight off the cutting board, then add a ladle of warmed sugar-free pasta sauce and grated parmesan if you like. At 8.0g net carbs a serving, a sheet this size feeds two generously. They behave like wide pappardelle, so chunky meat sauce and anything rich clings well. Plate them hot; cooled ribbons tighten and turn chewy.
Storage and meal prep
Cooked ribbons keep 3 to 4 days in an airtight container in the fridge, tossed with oil so they do not weld into a block. Reheat them in a skillet with a splash of water or sauce until they loosen again. Freeze portions up to 2 to 3 months and warm them from frozen in a covered pan. The texture is never better than the first night, so plan pasta night accordingly.
Variations worth trying
- Lasagna sheets Cut the baked sheet into wide panels and layer them with ricotta and sauce.
- Herbed noodles Knead a teaspoon of dried Italian herbs into the dough along with the salt.
- Fettuccine width Cut quarter-inch ribbons instead for more, skinnier noodles.
Frequently asked questions
Why did my egg scramble?
The cheese was still too hot when it went in. Give the melted mozzarella a full minute before the egg, and work the egg in slowly while kneading.
Can I use fresh mozzarella?
No; it carries too much water and turns the dough slippery instead of stretchy. Low-moisture whole-milk mozzarella is the one that melts like taffy.
Do these taste like cheese?
They taste like a mild mozzarella noodle, especially with sauce and parmesan over them. Anyone expecting wheat pasta will notice the difference.
Why are the noodles stiff the next day?
Baked cheese firms as it cools; that is the nature of the dough. Half a minute in a hot skillet with a splash of sauce brings the bend back.
Can I roll it thinner than 1/8 inch?
You can, and the bake shortens accordingly. Start checking early, since thinner sheets brown faster.
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