Keto Porcini Mushroom Fettuccine Pasta Noodles
Make this Keto pasta recipe the next time you want to add a little gourmet to your meal. Fresh egg pasta dough is made with almond flour and a blend of dried porcini mushrooms. The rich mushroom-flavored dough is cut into wide fettuccine noodles and boiled until al dente. Please note that this recipe is for pasta noodles only, and does not include a sauce recipe. You can reference the rest of the introduction below for ideas or check the Carb Manager recipe library for a variety of pasta sauce recipes. The noodles are tender once cooked, very fragrant, and are sturdy enough to hold the thickest pasta sauces. Pair the pasta with a cooked protein to complete a meal.
How to Make It
Step 1
Choose 3 or 4 pieces of dried porcini mushrooms, and add them to a small dish. Heat the water either in a pot on the stove or in a kettle. Pour the hot water over the mushrooms, and let them rehydrate as they flavor the water. Keep the mushrooms aside while you prepare the rest of the dry ingredients for the pasta dough.
Step 2
Add the second amount of dried porcini mushrooms to a bullet blender or food processor. Blend the mushrooms until they grind down into a flaky mixture. Make sure there are no chunks remaining. In a large mixing bowl, combine the ground mushrooms with almond flour, xanthan gum, and salt. Make a well in the center of the dry ingredients, and add egg yolks and apple cider vinegar to the center.
Step 3
Mix the wet ingredients together in the center of the bowl, then mix all the ingredients in the bowl together until a dough forms. Pour the warm water the mushrooms were rehydrating in into the dough. You can mince and add the rehydrated mushrooms to the dough as well. Keep mixing until the dough absorbs all the ingredients and comes together. Wrap the dough in plastic wrap, and store it in your refrigerator for 2 hours to chill.
Step 4
After the dough has chilled, place it between two sheets of parchment paper. Dust the dough with a Keto-friendly flour such as fine-ground almond flour or paleo baking flour, and roll the dough out to ¼” thickness. Use the parchment paper to lift one end of the dough and roll it up in a spiral. Slice ½”-wide fettuccine noodles from the spiral, and gently unroll each one. Transfer the noodles on the parchment paper to a tray or plate, and place them in your refrigerator to dry out for 24 hours.
Step 5
After 24 hours, you can cook the noodles. Fill a large pot with water (you can salt it if you wish), and bring it to a boil on the stove. Add the dried noodles to the pot and cook them at a rolling boil for 4-6 minutes. Check on the noodles often with a slotted spoon to watch for doneness. When the noodles are done, transfer them with a slotted spoon to a plate for serving. Let the noodles cool briefly before adding any sauce or other ingredients on top of the pasta.
Ingredients
- Dried Porcini Mushrooms
1 g
- Water
0.25 cup
- Dried Porcini Mushrooms
1 g
- Almond flour
1 cup
- Baking Aids Xanthan Gum
0.5 tbsp
- Salt
0.25 tsp
- Raw egg, yolk
2 large
- Apple cider vinegar
0.5 tsp