Keto Porcini Mushroom Fettuccine Pasta Noodles Recipe

Gluten Free
Sides
Vegetarian
4.9/5
(2574 reviews)
Keto Porcini Mushroom Fettuccine Pasta Noodles
Zylo Recipes

Description

Imagine a pasta dish that transcends the ordinary, a culinary experience that begins with the earthy aroma of dried porcini mushrooms. This is not your average pasta; it's a gourmet creation crafted from a delicate dough of almond flour and fresh eggs, infused with the deep, savory essence of the forest floor. The result is a pasta that's both surprisingly light and intensely flavorful.

The dough, carefully prepared, is transformed into wide, elegant fettuccine noodles. As they cook, the noodles release their intoxicating fragrance, filling your kitchen with a promise of the deliciousness to come. Achieving the perfect al dente texture is key – a slight resistance to the bite, a testament to the quality of the ingredients and the care in preparation.

These are noodles that stand proudly on their own, yet yearn to be paired with a complementary sauce. The beauty of these mushroom-infused fettuccine noodles lies in their versatility. Their robust flavor profile makes them an ideal canvas for a variety of sauces, from the creamy richness of a butternut squash sauce to the bright acidity of a classic tomato sauce, or even the sophisticated touch of a vodka-infused cream.

The possibilities are endless, limited only by your imagination and culinary desires. Their sturdy texture ensures that they can gracefully hold even the most generous and substantial sauces, creating a harmonious balance of flavor and texture in every bite. Beyond their exceptional taste and texture, these noodles offer convenience.

The dough can be easily frozen before cutting, allowing you to prepare a batch in advance and enjoy fresh pasta whenever the craving strikes. Alternatively, the dried noodles can be stored in an airtight container in the refrigerator, ready to be cooked at a moment's notice. And if you happen to have leftovers, the cooked noodles can be refrigerated for a quick and satisfying meal the next day.

Consider adding grilled chicken or shrimp for a complete meal. With these noodles as your foundation, you can create countless memorable dishes that are sure to impress and delight.

Preparation Time

Prep Time
24 h 55 min
Cook Time
5 min
Total Time
25 h 0 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
8 g
Sugar
5 g

P
Protein
25 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Dried Porcini Mushrooms
    Dried Porcini Mushrooms
    1 g
    2.
    Water
    Water
    0.25 cup
    3.
    Dried Porcini Mushrooms
    Dried Porcini Mushrooms
    1 g
    4.
    Almond flour
    Almond flour
    1 cup
    5.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    0.5 tbsp
    6.
    Salt
    Salt
    0.25 tsp
    7.
    Raw egg, yolk
    Raw egg, yolk
    2 large
    8.
    Apple cider vinegar
    Apple cider vinegar
    0.5 tsp

Instructions

    1.
    Select 3-4 dried porcini mushrooms and place them in a small dish. Heat water in a pot or kettle. Pour the hot water over the mushrooms to rehydrate and infuse the water with flavor. Set the mushrooms aside while preparing the dry ingredients.
    2.
    Grind the remaining dried porcini mushrooms in a bullet blender or food processor until finely flaked, ensuring no large chunks remain. In a large mixing bowl, combine the ground mushrooms with almond flour, xanthan gum, and salt. Create a well in the center and add egg yolks and apple cider vinegar.
    3.
    Mix the wet ingredients in the center of the bowl, then gradually incorporate all ingredients until a dough forms. Add the warm mushroom-infused water to the dough, along with minced rehydrated mushrooms. Continue mixing until the dough is cohesive. Wrap the dough in plastic wrap and refrigerate for 2 hours to chill.
    4.
    Place the chilled dough between two sheets of parchment paper. Lightly dust with Keto-friendly flour (almond or paleo baking flour) and roll out to ¼" thickness. Use the parchment paper to lift and roll the dough into a spiral. Slice ½"-wide fettuccine noodles from the spiral and gently unroll. Transfer the noodles to a tray lined with parchment paper and refrigerate for 24 hours to dry.
    5.
    After 24 hours, cook the noodles in a large pot of boiling water (salted, if desired) for 4-6 minutes, or until al dente. Check frequently with a slotted spoon. Once cooked, transfer the noodles to a plate. Let cool slightly before adding sauce and other ingredients.