This Keto Pasta Contains Just TWO Ingredients. See How It’s Done!

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Plate with two ingredient keto pasta and spinach, tomato sides

We’re not kidding… only 2 ingredients!

When’s the last time you made your own homemade keto pasta? (Zoodles don’t count.) If you’re like us, the thought probably never crossed your mind. So our girl Erica set out to try one of the easiest keto pasta recipes from Tasty in her recent video… and it only requires two ingredients! The best part – you likely already have these ingredients on hand.

“This pasta is Y-U-M!! But oh man, was it suspenseful! I was so nervous making this because I seriously did not understand how mozzarella cheese and egg yolk could turn into pasta. I was pleasantly surprised after cooling off this pasta that it turned out so good! It is NOT eggy, but it definitely has a strong cheese taste (well, I guess that is because it IS CHEESE)!


Anyway, it’s amazing—I can’t wait to try it with marinara, meat sauce, alfredo, vodka sauce, and more! It would probably be amazing as mac and cheese as well. I promise it will 100% fulfill your pasta craving!” — Erica

Follow these steps to make this 2-ingredient keto pasta recipe:

mixing mozzarella and eggs

1. Grab the ingredients. 2-ingredient keto pasta requires just mozzarella cheese and egg yolks. That’s it! And the ratio is so easy to remember as well. Use one egg yolk for every cup of shredded cheese. Erica doubled her recipe, which produced enough noodles to fill a large cereal bowl.

mixing melted mozzarella and eggs

2. Melt the cheese in a microwave-safe bowl and let it cool for about a minute. Then you add in your egg yolks to the softened cheese.

mixing melted mozzarella and eggs mixed together with a spatula

3. Mix the cheese and yolks together to create a uniform “dough” and transfer it to a parchment lined baking sheet.

flattening out 2 ingredient dough between parchment paper

4. Lay a second sheet of parchment on top, and use your hands to smooth out the dough nice and flat. Erica was surprised at how easy the dough rolled out by just using her hands!

using pizza cutter to slice noodles

5. Once flattened, remove the top piece of parchment paper and slice the dough into thin strips using a pizza cutter. You could also just use a knife here, but Erica found the pizza cutter to be much more effective.

pulling away noodle from pan

6. After the strips are cut, transfer the “noodles” to a rack and place in the refrigerator for 4 hours or overnight to let the dough cool and set.

2 ingredient noodles about to be boiled

7. To cook the noodles, add to a pot of boiling water for one minute. (This is a much shorter than typical dried pasta cook times, so avoid overcooking.)

bowl of 2 ingredient pasta with spinach and tomatoes

8. Drain the noodles, and rinse with cool water to avoid sticking. Then top the pasta however you’d like!

fork lifting up finished pasta

So yummy! 🍝

This recipe was a huge success and will totally curb your carby pasta cravings. Try it for yourself and let us know what you think!

Love this? Try Lina’s keto lasagna recipe!

About the writer:

Emily obtained her Bachelor's degrees from Clarkson University with 5 years of content writing experience specializing in health, beauty, fashion, home, & living frugally.

Join The Discussion

Comments 8

  1. Bebe

    Wow! These noodles were so yummy! I can’t stop smiling. I’m happy I tried this recipe. I’m going to make another batch for tomorrow! Thank you!!

    • Angie (Hip2Keto Sidekick)

      Hi Bebe. Thanks so much for the wonderful feedback! I’m so glad you enjoyed it❤

  2. Margarita

    I know this is an old post, I am wondering though has anyone tried this making lasagna? Possibly doubling up or quadruple and cut into bigger strips? I just wondering if it would stay in shape for that or melt while in the oven.

    • Amber (Hip Sidekick)

      Hi there! We haven’t tried it making lasagna. These are definitely dainty noodles and may not hold up. We do recommend this fathead dough recipe for lasagna:

      Hope this is helpful!

  3. Mike

    Noodles are very yummy. You need to be very careful that they’ve cooled enough for you to be able to spread them without them breaking apart.
    Cooling too much you just have to work a bit more at flattening them out. This is preferred to spreading them out too soon where you have them separate.
    And unfortunately even doubling what Erica made, barely makes enough noodles for two people. I made the keto Italian meat sauce and combined it with the keto Italian meatballs and I do not have enough of these noodles to go with it all.
    Except for myself and since I’m the only person doing keto in the house it will work out but for an entire family no way.

    • Angie (Hip2Keto Sidekick)

      Hi Mike! Glad you enjoyed them! Thank you for the helpful tips! I’m sorry it didn’t make a whole lot. We have a few pasta alternatives you could try in the future! Thank you for letting us know❤

  4. Nicolene

    Can gouda or cheddar also be used for this recipe?

    • Amber (Hip Sidekick)

      Hi there! We haven’t tried this recipe with those cheeses. It may change the consistency. Let us know how it turns out for you if you make that change!

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