Low Carb Pasta Recipe for Pasta Machine: Al Dente Noodles Without the Carbs

I developed this pasta recipe after realizing traditional flour noodles left me sluggish and unsatisfied. Using simple ingredients and a standard pasta machine, you can create al dente noodles that rival any Italian trattoria’s offering.

The key is a blend of low-carb flours that mimics wheat pasta’s texture. I tested dozens of combinations in my small Boston kitchen to find the perfect ratio that holds up to rolling and cutting without falling apart.

What emerges from the machine are smooth, golden strands that cook up perfectly tender with that signature bite. They absorb sauces beautifully and maintain their shape better than many store-bought low-carb alternatives.

Serve with your favorite marinara or pesto for a satisfying meal that fits your dietary goals. Here’s how to make them at home.

Ingredients for Low Carb Pasta Recipe for Pasta Machine

Nine simple ingredients transform into golden, al dente pasta strands with your machine.

The flours are everything here. Bob’s Red Mill almond flour is my go-to—consistent grind, no weird aftertaste. For coconut flour, Anthony’s Goods or Nutiva work great (just sift it first). Psyllium husk powder is non-negotiable—it’s what gives the noodles that stretchy, pasta-like bite. I grab mine from Whole Foods bulk bins since I use it often.

No almond flour? Sunflower seed flour works but turns dough green (still tastes fine). Out of psyllium? Ground flaxseed at double the amount helps, but texture won’t be as good. Eggs are key for binding, but flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work in a pinch. The dough should feel like Play-Doh—add water 1 tsp at a time if it’s crumbly.

Dough keeps in the fridge for 2 days (wrapped tight), or freeze for 1 month. Fresh pasta cooks in 2-3 minutes—watch it closely. Leftovers? Toss with a bit of oil so they don’t stick. Dries out fast, so eat within 3 days of cooking.

Step-by-Step Instructions for Low Carb Pasta for Pasta Machine

This method delivers perfect al dente texture with your pasta machine every time.

Step 1: Combine Dry Ingredients for the Base

In a large bowl, whisk together the 2 cups Almond Flour, 0.5 cup Coconut Flour, 2 tbsp Psyllium Husk Powder, and 0.5 tsp Xanthan Gum. I always sift the coconut flour first to eliminate any stubborn clumps that could affect the dough’s texture.

The psyllium husk powder is what gives your pasta elasticity, so don’t skip it. As you whisk, you’ll notice the mixture takes on a slightly thicker, more cohesive appearance—that’s the psyllium starting to work its magic.

Step 2: Add Wet Ingredients and Form Dough

Create a well in the center of your dry ingredients. Add the 4 whole Large Eggs, 1 tbsp Olive Oil, 0.5 tsp Salt, and 2 tbsp Water. Using a fork, gradually incorporate the dry ingredients into the wet until a shaggy dough forms.

At this point, the dough might seem too dry or too sticky. Don’t worry—this is normal. I’ve found that letting it rest for 5 minutes allows the flours to fully hydrate, making the dough much easier to handle. The psyllium will continue to absorb moisture during this rest.

Step 3: Knead and Rest the Dough

Turn the dough out onto a clean surface dusted with the 0.25 cup Almond Flour reserved for dusting. Knead for 3-4 minutes until smooth and elastic. The dough should feel slightly tacky but not stick to your hands.

If it’s too sticky, add a little more of the reserved almond flour, 1 tbsp at a time. If it feels too dry, wet your hands slightly and continue kneading. Shape into a ball, wrap in plastic, and let rest at room temperature for 30 minutes. This resting time relaxes the gluten alternatives in the dough, making it much easier to roll through the pasta machine.

Step 4: Roll and Cut Using the Pasta Machine

Divide the rested dough into 4 equal portions. Set your pasta machine to the widest setting. Flatten one portion into a rough rectangle and feed it through the machine. Fold the sheet in thirds like a letter, turn 90 degrees, and repeat 2-3 times to develop the structure.

Gradually decrease the thickness setting, passing the sheet through once at each setting without folding. Dust with more of the 0.25 cup Almond Flour as needed to prevent sticking. Once you reach your desired thickness (I go to setting #4 for fettuccine), cut the sheet to your preferred width or use the machine’s cutting attachment. Repeat with remaining dough portions.

Wine and Beer Pairings for This Recipe

Italian White Wines

I love pairing this dish with a crisp Pinot Grigio from Alto Adige—its bright acidity cuts through the richness of the almond flour base. The citrus notes complement the pasta beautifully without overwhelming it. 🍷

Bold Red Options

A light Chianti Classico works surprisingly well, especially with tomato-based sauces. The earthy notes and moderate tannins balance the nutty flavors of the almond flour. I grab mine from my local Italian deli in Boston.

Craft Beer Pairings

For beer lovers, a Belgian-style witbier with hints of citrus and coriander offers a refreshing contrast. The effervescence cleanses your palate between bites, making each forkful taste as good as the first.

Local Favorites

Here in New England, I often reach for a Harpoon IPA—its hoppy bitterness stands up to rich pesto or cream sauces. The carbonation also helps reset your taste buds between bites. 🍺

Non-Alcoholic Choices

Sparkling water with a squeeze of lemon or lime works wonders. The acidity mimics wine’s palate-cleansing effect. I keep San Pellegrino on hand for exactly this reason.

Frequently Asked Questions