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Keto Egg Noodles (Noodlefication)

Pasta is back on the menu with these amazing keto egg noodles! Using a process similar to spherification, what I’m calling noodlefication, you can create keto noodles that are so authentic to wheat-based noodles, it may bring a tear to the eye.

I’m coming up on the 4-year mark of being keto. While I’ve done a great job of ketofying most of my favorite foods, coming up with a keto noodle recipe that truly mimics a real spaghetti noodle has eluded me.

Sure, brands like Miracle Noodle and Palmini have done a great job of creating keto noodles to satisfy a past craving.

And we all know how popular spaghetti squash recipes are.

But truth be told, I’ve been left “wanting” with all of those options.

Friends, this new method for creating keto noodles is a game changer! We are talking, chaffle-level game changer!

Take a look at this picture, just taken 2 days ago! (unedited, unfiltered)

Keto Egg Noodles FEATURE

Now, I’m still working on my finesse in creating these noodles. They are not completely uniform in size and shape. Some of my keto noodles are thinner than others. I’m working on it.

But what doesn’t need to be worked on is the texture and the taste!

The Magic Method of Noodlefication

When I first saw this method of making keto noodles on Keto Asian Flavours YoutTube channel, I was fascinated but skeptical.

I’m no master chef, and the ingredients and method seemed out of my league in the kitchen.

But then Serious Keto made a version of the noodles, and Keto Twins tested out the noodles…..and they all convinced me in their demonstrations to give it a try.

BEST decision ever!!

My very first attempt at making keto noodles and I was hooked!

What is Spherification?

Spherification is a culinary method that uses sodium alginate and calcium lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe (fish eggs).

Stay with me! LOL

We’ve all enjoyed bubble tea or little fruit juice balls and loved them. Those were made using spherification.

What is Noodleficiation?

Truth be told, that’s not even a real word, but I’m coining it! I actually looked it up on Google first to see if the word existed, and it does not (in relation to food).

Noodlefication takes the same concept of spherification, but through the swirling of a calcium lactate bath, creates long noodles instead of individual spheres.

Confused? Check out my video demonstrating the method! This was actually my 4th time making keto noodles using the noodlefication process, and I give my thoughts on using chicken as the noodle base versus egg yolk powder.

Watch to the end for my full taste test!

How to Make Keto Egg Noodles

The keto noodle recipe uses some ingredients you may not be familiar with, and neither was I until a few weeks ago. They sound chemically, but only until you understand what they are.

Keto Egg Noodle Mixture

  • Water
  • Egg yolk powder – the main base for this specific recipes
  • Nutritional yeast (optional) – adds a slight flavor and adds color
  • Salt
  • Xanthan gum – acts as a thickener
  • Sodium Alginate  – Sounds like a chemical but is actually a natural gelling agent taken from the cell walls of brown algae. But it only gels when in comes in contact with calcium.

This brings us to the calcium bath.

Noodlefication with a Calcium Bath

  • Water
  • Calcium Lactate – the other chemical sounding compound, is a salt obtained through a natural fermentation process with lactic acid bacteria, and occurs naturally in dairy products. For the purpose of this recipe, it’s gonna make the noodles….well, noodley!
Keto Egg Noodles Pinterest

Making the Keto Egg Noodles

Start by adding 3 cups of water and 3 tablespoons of egg yolk powder to a high-powered blender. Pulse this for about 20 seconds.

Then, add 2 tablespoons of nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon of xanthan gum, and pulse for an additional 20 seconds. At this point, the mixture should be thick enough to allow the blender to stay on with the lid off.

While the blender is still going, add 1 tablespoon sodium alginate and continue blending for a final 20 seconds.

Pour the keto noodle mixture into a container (preferable with a spout) and allow to rest for 30 minutes.

After 30 minutes, there will be bubbles that have risen to the top. Skim the bubbles off the top.

Using a funnel, pour the keto noodle mixture into a squeeze bottle.

Now, prepare your calcium bath by whisking 1 tablespoon calcium lactate into 7 cups of water. Use the biggest bowl you have!

Once the calcium lactate has fully dissolved and the water is clear, use a spatula to gently swirl the water while you squeeze the noodle mixture into the water and watch the magic happen!

Once you have squeezed out all the keto noodle mixture. allow the keto egg noodles to rest in the calcium bath for at least 1 hour, although you can leave them in longer.

Store the noodles in the refrigerator in an air-tight container.

When you are ready to eat them, simply heat them in the microwave for 60-90 seconds or in a saucepan by placing them in water and bringing the water just to a boil.

The noodles will maintain their structure as long as you don’t heat them more than 250 degrees F.

Keto Egg Noodles FEATURE

Keto Egg Noodles

Yield: 4
Prep Time: 5 minutes
Additional Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

Pasta is back on the menu with these amazing keto egg noodles! Using a process similar to spherification, you can create truly authentic spaghetti noodles!

Ingredients

Keto Noodle Ingredients:

Noodlefication Calcium Bath:

Instructions

    1. Add 3 cups of water and the egg yolk powder to a high-powered blender and pulse for 20 seconds.
    2. Add the nutritional yeast, salt, and xanthan gum while the blender is on a low speed and blend for 20 seconds.
    3. Add the sodium alginate while the blender is on a low speed and blend for 20 seconds.
    4. Pour into a 4+ cup measuring cup or a bowl with a pouring spout and let sit for 30 minutes.
    5. Skim off any bubble that rose to the surface, then pour the mixture into a squeeze bottle.
    6. In a large bowl, whisk the calcium lactate in 7 cups of water until fully dissolved.
    7. Using a spatula, swirl the water in the bowl while you squeeze the mixture evenly from the squeeze bottle into the swirling water. You may want to start and stop the squeeze so you don't end up with one long noodle.
    8. Once done, allow the keto noodles to sit in the calcium lactate bath for 1 hour.
    9. Drain the noodles and store them in an air-tight container in the refrigerator.
    10. When ready to eat, simply heat up in hot water on the stove or microwave for 30-45 seconds.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 52Total Fat: 3gCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gProtein: 4g

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    Thomas

    Saturday 27th of November 2021

    Hi Cathy, thank you for the great recipe. I tried it, but my „batter“ gets too thick in the mixture. Could you please also list the ingredients in grams? I suspect there are errors in the different conversion tables… Thanks and regards from Germany, Thomas

    Cathy Dean

    Monday 29th of November 2021

    Hey Thomas! My recipe card does not have the option to convert from one measuring system to another, but you should be able to find a converter by searching on Google.

    Valerie Ferrara-Ryan

    Saturday 20th of November 2021

    So another recipe called for softening with baking soda and lemon juice and water???? Is that necessary?

    Cathy Dean

    Monday 22nd of November 2021

    I haven't needed to soften these noodles, but I use less sodium alginate than the recipe you are referring to, so that might be the difference.

    Flash Ramey

    Monday 15th of November 2021

    I watched your video about making the macaroni noodles. Try putting the bottle tip INTO the gel bath while you squeeze. This way, the gelling liquid touches the inner part of the mac mixture before it has a chance to collapse on itself. Tricky. You will have to pull the tip out of the bath before releasing the squeeze so it doesn't suck the bath into the bottle. Good luck! Thanks for putting out these videos.

    Cathy Dean

    Tuesday 16th of November 2021

    Great idea! I'll give that a try :)

    Linda

    Thursday 11th of November 2021

    Hi Cathy. Do your spaghetti noodles or Mac & Cheese pasta remain 'watery'? I could not get them from leaking water, even after drainindand using up 1/2 roll of paper towels to blot them with.... and, they made the sauce soupy. Your thoughts will be greatly appreciated. Thank you for your help.

    Alta Craig

    Tuesday 16th of November 2021

    @Linda, how long did you allow the noodles to soak in the calcium lactate solution? I had to soak mine longer than the hour recommended. If I don't do that, they are not fully gelled, and the insides do leak into the sauce. I just put mine into the fridge in a pitcher with the calcium lactate solution (takes up less room than a big bowl), and let them soak overnight. Even with the thicker noodles, this worked. I've made these noodles several times now, and they are a true game changer. I even freeze mine in a ziploc bag for a handy supply for quick meals. Hope this helps!

    Cathy Dean

    Saturday 13th of November 2021

    Hey Linda, that was not my experience, so not sure what happened. Did you use the same brand of Sodium Alginate and Calcium Lactate than I use?

    TJ

    Thursday 11th of November 2021

    Have been watching your noodlification videos with interest. Haven't tried them myself yet, but plan to do so. Miss pasta so much! After watching yor mac-n-cheese noodilification attempt, I wondered if you could use a squeese bottle that has one of those twist tops to dispense the noodles? They have a "post" part inside that holds liquid in when closed. When opened, the noodle mixture should flow around it, hopefully creating the hollow tube we love? Different sized tips would create different sized macaronis.

    Valerie Ferrara-Ryan

    Saturday 20th of November 2021

    @Cathy Dean, I was even thinking about a potato press do you know what I mean?

    Cathy Dean

    Thursday 11th of November 2021

    Interesting! I'll have to look into that type of bottle. Thank you so much for watching my videos!!

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