Keto Spinach Linguine Pasta Noodles
If you’ve been looking for the most authentic-tasting Keto pasta out there, this recipe was made for you. Although egg is included in the recipe, it is only enough for preparing the egg pasta dough. There is no strong egg taste in these noodles. Enjoy chewy, salty, tender linguine that can hold the thickest of Keto pasta sauces. If you believe “green is good”, you’ll love all the spinach packed into these green noodles. Since Keto-friendly pasta is still a higher-carb dish, use this recipe like all pasta recipes were originally intended: as a side dish. Make your spinach linguine meal larger and more Keto-friendly by tossing the noodles in high-fat sauces such as alfredo sauce, pesto, or butter sauces. You can add a portion of prepared protein on top of the linguine, and maybe pair it with a second small side dish of sauteed low-carb vegetables. Buon appetito!
How to Make It
Step 1
Fill a large pot with water and bring it to a boil on your stove. When the water is boiling, add whole spinach leaves. Boil the spinach for only about 60 seconds. Then, drain the water, and use a slotted spoon to transfer the spinach to an ice bath to halt the cooking process and cool it down. Leave the spinach aside temporarily while you prepare the dough.
Step 2
In a large mixing bowl, combine almond flour, xanthan gum, and salt. Stir the apple cider vinegar and egg yolks into the dry ingredients until you have a consistently crumbly, dry mixture. Remove the spinach from the ice bath and finely mince it on a cutting board. Place all the minced spinach in a cheesecloth or paper towel, and squeeze all the water out of the spinach until you’re left with a green pulp. Stir the spinach and water into the mixing bowl until you have a sticky green dough.
Step 3
Wrap the spinach pasta dough in plastic wrap, and gently press the dough into a flat disc or square to help it chill quickly. Chill the dough for 1 hour in your refrigerator before using. When you’re ready to use, roll the dough out onto a sheet of parchment paper until it’s ⅛” thick. Use Keto flour such as fine-ground almond flour or paleo baking flour to dust the dough. You can brush off any excess flour when you’re done rolling out the dough.
Step 4
Use the parchment paper to help you lift one edge of the dough and roll it into a tight spiral. If there are misshapen, floppy edges, slice them off. Slice ¼”-wide noodles from the roll, and gently unravel each noodle. When all the noodles are sliced, carefully arrange them on a plate and place them in your refrigerator, uncovered. Allow the noodles to dry out in your refrigerator overnight or for at least 24 hours.
Step 5
Make sure your noodles are completely dry to the touch before you cook them. When you’re ready to cook the noodles, fill a pot with water and bring it to a boil. You can salt your pasta water, but under-salt it compared to how much you’d use when making wheat pasta. Add the dry noodles to your pot, and cook them at a rolling boil for 5-7 minutes. Frequently use a slotted spoon to keep the noodles separated and check the level of tenderness. Use your slotted spoon to transfer cooked noodles to a serving dish. Enjoy the spinach linguine pasta with your favorite Carb Manager Keto pasta sauce recipe or simple extra virgin olive oil.
Ingredients
- Spinach
3 oz
- Almond flour
1 cup
- Baking Aids Xanthan Gum
0.5 tbsp
- Salt
0.25 tsp
- Apple cider vinegar
0.5 tsp
- Raw egg, yolk
2 large
- Water
2 tbsp