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Have you ever made black pasta? These keto noodles look just as cool as squid ink spaghetti but with none of the carbs!
It's just as easy as the basic Keto Spaghetti Noodles, plus we're adding a tablespoon of squid ink for naturally black effect. These noodles have a mildly briny flavor and will add a dramatic black color, making it perfect for the spooky season.
Serve them with Classic Marinara Sauce or pesto and add some seafood for the ultimate Halloween-inspired pasta dinner recipe. And it's not just seafood, it will work well with chicken and some White Cheese Sauce too!
Recipe Tips
This recipe is based on the Keto Spaghetti Noodles but with the additional squid ink, no salt (squid ink is salty) and no xanthan gum (therefore less water).
There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.
Apart from lupin flour, this keto pasta can be made with other options including bamboo flour, flax flour, coconut flour and almond flour. For a full list and amounts, check out the basic Keto Spaghetti Noodles recipe.
Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use Ann's original noodle recipe which is more sturdy.
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Hands-on Overall
Serving size 100 g/ 3.5 oz noodles
Nutritional values (per 100 g/ 3.5 oz noodles)
Net carbs0.2 grams
Protein3.9 grams
Fat2.3 grams
Calories38 kcal
Calories from carbs 3%, protein 41%, fat 56%
Total carbs1.6 gramsFiber1.4 gramsSugars0.1 gramsSaturated fat0.7 gramsSodium81 mg(4% RDA)Magnesium9 mg(2% RDA)Potassium35 mg(2% EMR)
Ingredients (makes about 1 kg noodles)
Noodles:
Water bath:
Instructions
- Start by pouring 3 1/2 cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.
- Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.
- Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.
- To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.
- Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.
- The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.
- Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)
- Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.
Black Spaghetti Pasta Noodles
Step by Step
Ingredients
Instructions
- Start by pouring 3 1/2 cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.
- Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.
- Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.
- To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.
- Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.
- The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.
- Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)
- Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.
Nutrition (per 100 g/ 3.5 oz noodles)
Calories38kcal
Net Carbs0.2g
Carbohydrates1.6g
Protein3.9g
Fat2.3g
Saturated Fat0.7g
Fiber1.4g
Sugar0.1g
Sodium81mg
Magnesium9mg
Potassium35mg
Detailed nutritional breakdown (per 100 g/ 3.5 oz noodles)
| Total per 100 g/ 3.5 oz noodles |
| 0.2 g | 3.9 g | 2.3 g | 38 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Whole egg powder |
| 0.1 g | 2.3 g | 2.1 g | 28 kcal |
| Lupin Flour (Lupina) |
| 0.1 g | 1.4 g | 0.2 g | 9 kcal |
| Black squid ink, natural food dye and enhancer |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Sodium alginate |
| 0 g | 0 g | 0 g | 0 kcal |
| Calcium lactate |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
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