Keto pasta

Instructions

• Microwave the cheese until it is melted (or in an oven, in a heat-resistant dish)
• Allow the cheese to cool for about 30 seconds before adding the yolk. Using a spatula, thoroughly combine the ingredients.
• Reheat for about 15 seconds before serving.
• Place the dough between two greased pieces of baking paper and roll it out to a thickness of about 0.5 cm.
• Refrigerate for 4 hours after cutting into ribbons.
• Cook the pasta for 1-2 minutes in salted boiling water.
• Drain and rinse with cold water (this will prevent the pasta from sticking)

Toss with your favourite pasta sauce and serve.

Nutritional values:
Fat: 23g / Protein: 2g / Carbohydrates: 2g

Uncooked pasta can be stored in the refrigerator, but due to the raw yolk content, we do not recommend doing so for more than 1-2 days.

20 minutes

Ingredients

120g grated mozzarella
1 yolk