I love to give myself a challenge, so here I tried to make my own pasta using glucomannan (konjac) powder – which is easily available online. I am very pleased with the result of my little invention (and, while they look a little, er… rustic… the texture is a lot like pasta!). I used some yeast to add a little flavour, but – like any pasta – it needs a lovely sauce, so GET CREATIVE! (We had it with a creamy bacon and garlic sauce, as pictured – but the macros here are based on an undressed pasta for two. If you like, you could serve this between 4 people as a side option and halve those macros!)
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Carbs 5.8g | Fat 9.3g | Protein 8.5g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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For the yeast mixture
- Pour the tablespoon tepid water into a very small bowl. The water should not be hot, it should be mild. Stir in the inulin. (Inulin is a prebiotic / soluble fibre. Its only 0.4g net carbs per teaspoon. I use it because it does an excellent job of activating the yeast in the absence of traditionally-used sugar).Sprinkle over the dried active yeast and use the back of a teaspoon to combine. Leave in a warm place for about 10-15 minutes. After 15 minutes, your yeast mixture should be bubbly and foaming on the surface. This is a great sign and it should smell heavenly.
- In the meantime, in a separate large bowl, whisk the eggs and cream cheese together, then add the glucomannan powder, arrowroot powder and salt, whisking well until you have a smooth mixture. Stir in the yeast mixture at this time too.Lastly, whisk in the psyllium husk powder which will thicken the mixture, so you may want to switch to a silicon spatula to finish combining the mixture.
- You will now be left with a firm dough. Divide the dough into two even portions.
- Bring a large pan of salted water to the boil and have your potato press (also called a ricer or masher) at hand. Also, have a sieve placed over a bowl ready.Place one portion of dough into the press and press the mixture through into the boiling water, using a knife to scrape it off the press.
- You may need to reduce the water to a simmer to prevent bubbling over. Leave to cook for 2 minutes, being very gentle not to agitate the water too much (its only the eggs holding it together). Use a spider strainer or slotted spoon to remove the 'pasta' and place in a sieve to drain well. Repeat the process with the second ball of dough.
- If you aren't enjoying it immediately, drizzle over a little olive oil to prevent the pieces sticking together. REMEMBER that this is an undressed recipe and there is only a tiny bit of flavour from the yeast mixture, so it is up to you to get creative with what you will serve on your pasta! We had with a creamy bacon sauce (as pictured).Yes, it looks a little rustic, but most things made with love do! The texture is not as 'firm' as an al dente pasta, but not as rubbery as store-bought konjac noodles. I am actually very pleased with it! Not bad for 25 minutes!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 141Kcal / 590kJ
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