The Best Keto Spaghetti Pasta Noodles


Step 1Start by pouring 4 cups (960 ml) of filtered water into a blender. Measure out all of the pasta ingredients: 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour, 2 tablespoons of sodium alginate, 1/2 tsp sea salt and 1/2 tsp xanthan gum.

Step 2Turn on the blender. Add the egg powder, lupin flour and salt and keep blending for a few seconds. Then add the xanthan gum and finally add the sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.

Step 3Pour 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.)

Step 4Meanwhile, 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 5Transfer the mixture into a squeeze bottle. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool.

Step 6Start 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. And if you're still not sure, here's a step-by-step video, check it out!

Step 7The 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 8Drain 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 9Serve just like spaghetti — heat up with sauces of choice! For softening tips, swaps and more, check the recipe tips above.