How To Make Homemade Pasta Using Just Two Ingredients


Pasta is my favorite kind of comfort food. It has the ability to make even the worst of days better!

Whether it’s a big bowl of mac and cheese or a perfectly layered piece of lasagna, I will pretty much never turn a pasta-based dish down. Unless I’m on a diet.

Since carbs are a common thing to cut on a weight loss diet, pasta is normally pushed to the back of the pantry until the diet is over. While substitutes like spaghetti squash and spiralizied veggie noodles are becoming more popular, I always miss the soul-comforting taste of real pasta while eating them.

However, this recipe for pasta that only uses two ingredients may be the answer to all of our dieting woes. It is both gluten-free and keto-friendly!

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You may be surprised to hear that flour is not needed, and because there is no flour, you don’t even have to knead it!

All you need to make this delicious, homemade pasta is one cup of shredded mozzarella and one egg.

Yes, I said mozzarella. Cheese lovers, rejoice!

To start this recipe, place your shredded mozzarella into a microwave-safe bowl and microwave it until melted (about 1-2 minutes). Then allow it to cool for 30 seconds.

Once cooled, gently fold the egg into the melted cheese using a spatula.

Pour your pasta dough onto a baking sheet lined with parchment paper and place second piece of parchment paper on top of that. Press the dough until it makes a thin sheet.

After removing the top piece of paper, cut the dough into strips. Place the strips of uncooked pasta on a rack and refrigerate for at least four hours.

Place the chilled dough into boiling water for 1 minute and then drain using a colander. Run cold water over the pasta to prevent sticking and over-cooking.

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Place your desired sauce on top and enjoy!

I can’t believe low carb, homemade pasta is this easy. I don’t know where this recipe has been hiding, but I do know what I’m having for dinner tonight!

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Kayla has been a staff writer for The Western Journal since 2018.
Kayla Kunkel began writing for The Western Journal in 2018.
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