This is a small, achievable recipe that proves you don’t need wheat to enjoy ribbon-like noodles. It’s fast, forgiving, and mostly hands-on at two key moments: melting the cheese and rolling the dough. The result is a tender, chewy noodle you can dress the way you like — low-carb, satisfying, and surprisingly close to the texture of fresh pasta.

I test this version when I need a last-minute low-carb dinner that feels a little indulgent. The ingredient list is tiny: shredded mozzarella and egg yolks. That’s it. Because the formula is so simple, technique matters more than fiddly measurements. I’ll walk you through the exact steps, troubleshooting tips, and smart storage so your first batch comes out well.

Below you’ll find a clear ingredient checklist, the step-by-step method from start to finish, and practical guidance for swapping, storing, and finishing the noodles. No fluff—just what you need to make reliable Keto Pasta at home and turn it into a weeknight winner.

Ingredient Checklist

2 cups shredded mozzarella cheese — the base of the dough; use finely shredded for even melting.
2 large egg yolks — room temperature — bind the melted cheese into a pliable, sticky dough.

The Method for Keto Pasta

Place 2 cups shredded mozzarella in a microwave‑safe bowl. Microwave in 20–30 second intervals, stirring between each interval, until the cheese is fully melted and smooth. Let the melted cheese cool for 2 minutes.
Add 2 large egg yolks to the cooled melted cheese. Whisk (or stir with a spatula) until the mixture is uniform and comes together into a sticky dough.
Line a large baking tray with a sheet of parchment paper. Transfer the dough onto the parchment, place a second sheet of parchment on top, and use a rolling pin to roll the dough into an even, thin sheet.
Refrigerate the rolled dough on the tray for 30 minutes to firm.
Remove the top sheet of parchment and cut the dough sheet into thin strips with a pizza slicer or a sharp knife. Separate the strips slightly so they do not stick together.
Refrigerate the cut strips until firm — at least 30 minutes, or up to overnight if you prefer a drier noodle.
Bring a large pot of water to a rolling boil. Add the noodles, gently stir for 30 seconds, then remove from the heat and drain immediately.
Rinse the noodles briefly under cold running water to stop cooking and reduce surface stickiness. Transfer to bowls and top with your favorite low‑carb pasta toppings.

Why It’s Crowd-Pleasing

People assume low-carb means boring. These noodles disprove that by delivering texture and a neutral background for bold flavors. Mozzarella gives a mild, milky chew that mimics fresh pasta more closely than many alternative flours, and egg yolks bring richness and structure. The finished noodles match well with chunky sauces, light olive oil dressings, or simply browned butter and herbs.

It’s also crowd-pleasing because it’s very visual. Rolled and cut strips look like fresh tagliatelle, which helps sell the idea to skeptical eaters. The quick boil finishes them in under a minute, so the final plate stays warm and inviting. For picky diners, the familiar mouthfeel of stringy, tender cheese-egg noodles is an easy sell.

What to Use Instead

Because this recipe only uses two ingredients, swapping is limited but possible if you need texture or availability changes. If you can’t source finely shredded mozzarella, buy a block and shred it yourself — finer grate equals smoother melting. If you prefer a slightly tangier cheese, a low-moisture mozzarella still works but choose one with minimal additives.

For the eggs: if you need to scale or adapt, you can experiment with one whole egg plus an extra yolk to alter elasticity, but that moves beyond the exact method above. I recommend sticking to the two yolks for the texture the method was written to produce.

Toolbox for This Recipe

Minimal equipment makes this recipe approachable. Have these on hand:

Microwave-safe bowl — for controlled, even melting of the mozzarella.
Spatula or whisk — to combine yolks and melted cheese into a uniform dough.
Rolling pin and two sheets of parchment paper — essential for rolling to an even thin sheet without sticking.
Large baking tray — to roll and chill the dough flat.
Pizza slicer or sharp knife — to cut consistent noodle strips quickly.
Large pot and colander — for the quick blanch/boil and drain step.

Common Errors (and Fixes)

Error: Cheese separates or remains stringy when melted. Fix: Melt in shorter intervals and stir thoroughly between bursts so the heat distributes evenly. Remove from microwave once smooth and let sit exactly 2 minutes before adding yolks — too-hot cheese can scramble the yolks.

Error: Dough is too sticky to roll. Fix: Cool fully for the 30 minutes called for, and roll between parchment to avoid direct handling. If it still sticks, chill the tray a little longer or dust the parchment lightly with a tiny amount of almond flour only as a last resort (this introduces an ingredient beyond the provided list).

Error: Noodles clump after cutting. Fix: Separate the strips immediately and allow them to firm in the refrigerator for at least 30 minutes. If you skip that step, they’ll bond together during the brief boil.

Nutrition-Minded Tweaks

This recipe is naturally low-carb because it contains no flours or starches. If you want to lean further into nutritional goals, focus on toppings and portions rather than altering the noodle itself. Serve smaller portions of noodles and add protein-rich, low-carb toppings like grilled chicken, sautéed shrimp, or a generous spoon of pesto (watch any sugar in store-bought sauces).

For a higher-fat, satiating plate, finish with a drizzle of extra-virgin olive oil and a sprinkle of freshly cracked black pepper. To lower saturated fat, use part-skim mozzarella, understanding that texture will shift slightly — the noodles may be less elastic and a touch more fragile.

Notes on Ingredients

Two ingredients keep this recipe straightforward. Use the best you can find within those lines because quality matters here: mozzarella and yolks are carrying the whole dish.

Shredded mozzarella: Pre-shredded bags are convenient but sometimes include anti-caking agents that affect melting. If you have time, freshly shredding from a block gives smoother melt and fewer surprises in texture. Aim for finely shredded pieces to melt evenly and produce a uniform dough.

Egg yolks: Room-temperature yolks incorporate more smoothly into warm cheese. Cold yolks can cause the cheese to seize or cool unevenly. Separate whites and store them for another use; you only need the yolks for the dough.

Keep It Fresh: Storage Guide

Short-term: After cooking, these noodles are best served immediately. If you have leftovers, cool them quickly and store in an airtight container in the refrigerator for up to 3 days. Reheat gently — a quick sauté in a hot pan with a little olive oil or a short microwave burst will do. Overheating can make them rubbery.

Long-term: You can refrigerate the cut, uncooked strips on the tray overnight to dry them further, which helps shelf-life and texture. For freezing, spread the cut, firmed strips on a parchment-lined tray until solid, then transfer to a freezer bag. Freeze up to 1 month. Thaw in the fridge and treat like fresh: brief boil, drain, and rinse. Freezing can change moisture and texture; results vary.

Ready to Cook?

If you have 20–40 minutes and two pantry-stable ingredients, this is a quick, low-stress experiment with a high payoff. Follow the method exactly for your first attempt: melt in short bursts, cool before adding yolks, roll thin and chill, then cut and chill again. The payoff is simple: fresh, low-carb noodles that dress up easily and make weeknights feel special.

Make a small batch, top with something bright and salty — think a garlicky olive oil or a quick tomato sauce with basil — and serve immediately. Take notes on what you liked and what you’d change (thinner cuts, drier chill, different cheese brand) so your next batch is even better. Happy cooking — and enjoy those noodles.

Keto Pasta

Simple keto-friendly pasta made from shredded mozzarella and egg yolks.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 1

Total Time 6

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 cupsmozzarella cheeseshredded
2 largeegg yolksroom temperature

Equipment

Microwave-safe Bowl
Microwave
Whisk
Spatula
Rolling Pin
Parchment Paper
Baking Tray
pizza slicer or sharp knife
Large Pot

Method

Instructions

Place 2 cups shredded mozzarella in a microwave‑safe bowl. Microwave in 20–30 second intervals, stirring between each interval, until the cheese is fully melted and smooth. Let the melted cheese cool for 2 minutes.
Add 2 large egg yolks to the cooled melted cheese. Whisk (or stir with a spatula) until the mixture is uniform and comes together into a sticky dough.
Line a large baking tray with a sheet of parchment paper. Transfer the dough onto the parchment, place a second sheet of parchment on top, and use a rolling pin to roll the dough into an even, thin sheet.
Refrigerate the rolled dough on the tray for 30 minutes to firm.
Remove the top sheet of parchment and cut the dough sheet into thin strips with a pizza slicer or a sharp knife. Separate the strips slightly so they do not stick together.
Refrigerate the cut strips until firm — at least 30 minutes, or up to overnight if you prefer a drier noodle.
Bring a large pot of water to a rolling boil. Add the noodles, gently stir for 30 seconds, then remove from the heat and drain immediately.
Rinse the noodles briefly under cold running water to stop cooking and reduce surface stickiness. Transfer to bowls and top with your favorite low‑carb pasta toppings.

Notes

Notes
TO STORE
: Pasta can keep in their uncooked state for up to 1 week. Lightly cover it in plastic wrap to ensure it doesn't dry out.
TO FREEZE
: Place chilled noodles in a ziplock bag and store them in the freezer for up to 1 month. Be sure to thaw it completely, before reslicing if needed.