Keto Black Spaghetti Pasta Noodles


Step 1Start 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.

Step 2Pour 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.

Step 3Meanwhile, 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.

Step 4To 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.

Step 5Start 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.

Step 6The 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.

Step 7Drain 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.)

Step 8Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.