These low carb egg noodles take less than 10 minutes TOTAL! 0 carbs and SO easy. from Lowcarb-ology.com

Low Carb Egg Noodles: How to Make Low Carb Pasta

These low carb egg noodles have the texture of homemade egg noodles. Although they aren’t gluten free they have 0 carbs for a generous serving. They are easy to make with just three ingredients! Use them any way you’d use regular pasta; in soups, casseroles, and with any low carb pasta sauce. They are especially good with the easy Alfredo Sauce recipe right here on Lowcarb-ology.

For this recipe you’ll need: cream cheese, eggs, vital wheat gluten (for texture, you may omit)

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Easy low carb egg noodles - homemade pasta with 0 carbs that you can quickly make at home. Love this stuff! From Lowcarb-ology.com

I love egg noodles. Well, to be perfectly honest I love pasta of any kind but egg noodles are my favorite and always have been. When I was a kid I was perfectly happy with a plate of buttered noodles for dinner – not real nutritious but as picky as I was I think my mom was happy to see me eat.

So today I was sitting here getting some work done and occasionally looking out the window. The roses on the trellis are pretty actively in bloom and the trees are loaded with bright green leaves. The colors are bright against a glowery gray sky, though and it looks chilly. It’s not in the least – I think the high today is going to be 81F – BUT it LOOKS that way.

I could not get chicken noodle soup off of my mind. I didn’t want zoodles. I didn’t want that weird textured low carb pasta. I wanted tender, slurpy egg noodles drifting in a rich broth surrounded by pieces of chicken. The only way to deal with that kind of craving is to find a way to satisfy it – so I hit up some of my favorite blogs for noodle recipes.

I adapted this from I Breathe I’m Hungry – I can’t even say adapted since I only really added an ingredient.

So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – although not as many as flour. In this tiny amount it adds no carbs to the recipe yet helps the noodles to not only hold together but also to have that tender chewy texture we all love. This should NOT be served to anyone with a gluten intolerance or allergy but it’s just fine for low carb lifestyles.

quick and easy, these homemade low carb egg noodles are perfect with any low carb pasta sauce. From Lowcarb-ology.com

These low carb noodles take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect, to be honest. The one issue I had is that they do tend to soak up liquid if they sit in a broth for too long.

I put a silpat sheet down on a large cookie sheet and then kind of poured the batter on it. I then carefully spread the batter out into a rectangle, making sure that it was super thin. Try to keep them as thin as you can.

Oh – and remember to check my low carb chicken noodle soup recipe.

Low Carb Egg Noodles Video How-To

If you’re having trouble getting them right this video takes you through each step.

YOU MAY NEED

Bob's Red Mill, Vital Wheat Gluten Flour, 22 oz
A little will last a long time.
Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
Perfect mats for baking.

The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology!
Ok, this is about the smallest amount of vital wheat gluten that you can get but it will last forever if you keep it tightly sealed in the freezer. You can even give my low carb yeast bread a whirl as long as you have the gluten around. Also – these low carb egg noodles would be almost impossible to make without a silicone baking mat to put over the baking sheet. Parchment didn’t work very well because the batter didn’t spread right.

Low Carb Egg Noodles Recipe

These low carb egg noodles take less than 10 minutes TOTAL! 0 carbs and SO easy. from Lowcarb-ology.com
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Low Carb Egg Noodles

Easy low carb egg noodles have 0 carbs. They're done in under 10 minutes and ready for you to use in recipes like chicken noodles soup right away. 
Course Low Carb Main
Cuisine American - low -carb, Low Carb Basics
Keyword noodles
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2
Calories 111kcal
Author Katherine Peters

Ingredients

Instructions

  • Preheat the oven to 325F.
  • Add the cream cheese, eggs, and gluten to the jar of a blender.
  • Blend on high for 1 minute, or until smooth.
  • Pour our on a silicone mat that's placed on top of a heavy baking pan.
  • Smooth out into a rectangle, keeping the batter very thin.
  • Bake at 325F for 5 minutes, or until set. DON'T over-bake!
  • Remove from oven and let set for a couple of minutes before cutting and using as desired. These are best if they are gently simmered in a sauce or broth for a few minutes.

Notes

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Nutrition

Calories: 111kcal | Carbohydrates: 0g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 107mg | Potassium: 80mg | Sugar: 0g | Vitamin A: 430IU | Calcium: 39mg | Iron: 0.8mg

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372 thoughts on “Low Carb Egg Noodles: How to Make Low Carb Pasta”

  1. Hi there! Thank you for this recipe, I?ll be trying it tonight for a chicken fettuccini alfredo recipe I?ve been wanting to try. I looked through the comments but couldn?t find an answer while weeding through some of these people?s rude comments. Geez. Can these be made ahead of time this afternoon and kept in the fridge until I?m ready to put them into the sauce later tonight or is it best to cook them immediately? Thanks again!

  2. So, the first thing I tell people embarking upon a low-carb high fat diet is to GET OVER IT. If you have a need for this diet be a grown up. Don’t be a whiner or don’t stand next to me.

    I made these tonight to go with chicken parm and marinara.

    Did they taste like fettuccine? Nope. See above.

    Were they delicious in their own right? You betcha!

    I tossed them in a big non-stick skillet with some of the juice from the chicken baking pan and the marinara to reheat for dinner. It helped them to not just suck up all the red sauce for dinner. I ate the few left in the pan stone cold. Still amazing.

    Thanks Marye!

  3. Hi Marye,

    I don’t know what happened today. Maybe I sprayed me parchment paper too much, I don’t know. I had a non aerosol sprayer of olive oil from Trader Joes. I sprayed the parchment paper. The batter got oily and went to the edges, where I didn’t spray as much. I baked it to see what happened. It was oily and still pretty good. But no noodles for dinner. What did I do wrong. #epicfail

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