This fresh egg keto pasta, also dairy and grain free, is surprisingly easy to whip up. And, while different from the original, it still yields killer al dente-like results.Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Category: Main Dish
Cuisine: not set
96 g almond flour
24 g coconut flour
2 teaspoons xanthan gum
1/4 teaspoon kosher salt (depending on whether sweet or savory
2 teaspoons apple cider vinegar
1 egg (lightly beaten)
2-4 teaspoons water (as needed)
56 g grass-fed butter (as needed)
2 tablespoons extra virgin olive oil
4 cloves garlic (slivered optional (but highly suggested!))
cavatelli and gnocchi wooden board
tortilla press
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