GET THE RECIPE HERE.
Forget everything you know about making pasta. The "00" flour (revered as the James Bond of pizza dough ingredients), the flour well for the eggs, the right setting on the pasta maker … EVERYTHING. You don't need any of it. All you need is mozzarella and eggs.
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You read that correctly. There's no flour! I know it sounds cray, but mixing egg yolks into melted cheese actually makes pasta dough, so long as you have the right ratio, which is 1:1. And because there's no gluten, there's no kneading either.
To make the fettuccine, simply roll out the mixture between two pieces of parchment paper then use a knife to make long strips. The hardest part: Waiting while you let the noodles hang out in the refrigerator for 4 hours. Thankfully, once properly chilled, they only take about a minute to cook in boiling water.
We served our pasta with marinara, parm and basil. But they're even amazing with just a little bit of butter and freshly ground black pepper. Or, of course, tossed in alfredo sauce. You do whatever you want and feel good about it. Because you're living your best low-carb life, in all its cheesy glory.
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