Description
This Fresh Egg Dairy Free & Keto Pasta recipe offers a delicious low-carb alternative to traditional pasta. Made with almond and coconut flours and enhanced with a touch of apple cider vinegar, it delivers a firm yet tender texture perfect for keto and dairy-free lifestyles. The recipe includes instructions for shaping various pasta styles like farfalle, orecchiette, and cavatelli, and finishes by sautéing the pasta in butter and olive oil with garlic to create a rich, flavorful dish ready in just 35 minutes.
Ingredients
Dry Ingredients
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1/4 teaspoon kosher salt
Wet Ingredients
- 2 teaspoons apple cider vinegar
- 1 egg (lightly beaten)
- 2-4 teaspoons water (as needed)
For Cooking
- 56 g grass-fed unsalted butter (as needed)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic (slivered, optional but highly suggested)
Special Equipment
- Cavatelli and gnocchi wooden board
- Tortilla press (or pasta machine/rolling pin)
Instructions
- Prepare the Dough: Add almond flour, coconut flour, xanthan gum, and kosher salt to a food processor. Pulse until combined. If you don’t have a food processor, whisk these dry ingredients thoroughly in a large bowl.
- Add Liquids: With the food processor running, pour in the apple cider vinegar, then the lightly beaten egg. Gradually add water, a teaspoon at a time, until the dough forms a firm, sticky ball with no dry creases. If mixing by hand, pour vinegar and egg into dry ingredients while whisking, then knead in water as needed.
- Knead and Rest: Wrap dough in cling film and knead gently through the plastic for a couple of minutes. Let the dough rest for 30 minutes or refrigerate up to 5 days for enhanced elasticity.
- Shape the Pasta: For farfalle, roll out dough very thin using a tortilla press or rolling pin between parchment paper. Cut into 2×1 inch rectangles, then pinch the centers to form bow shapes. For orecchiette, divide dough into 4 logs, slice into even pieces, and press each with your thumb to create indentations, lightly dusting with coconut flour. For cavatelli, use a wooden board dusted with coconut flour; press and drag pieces with a knife to curl the pasta shapes.
- Freeze Shaped Pasta: Place shaped pasta in the freezer for at least 15 minutes to firm up, and store for up to a couple months if desired.
- Cook the Pasta: Heat butter and olive oil in a skillet over low heat. Add garlic slivers and cook until golden brown. Add chilled pasta and baste immediately, cooking until the pasta develops a slight golden color for an al dente texture. Test with one piece to check doneness.
- Serve: Serve the pasta hot with your choice of toppings or sauces. Enjoy the keto-friendly, dairy-free fresh pasta delight!
Notes
- You can make the dough by hand if you do not have a food processor, though it requires more effort.
- Resting the dough improves texture and eases shaping.
- Use coconut flour to dust working surfaces to prevent sticking.
- Shaped pasta can be frozen for up to two months for convenience.
- Cooking the pasta in butter and olive oil with garlic adds rich flavor and keeps it keto-compliant.
- Adjust water quantity as needed to achieve the correct dough consistency.