Optional seasonings: 1 tsp Italian seasoning or Rosemary seasoning.
Instructions
Lay out a sheet of parchment paper in a baking sheet.
Pre measure 1 1/2 cups of shredded mozzarella cheese and set aside.
Add the seasonings, if using, to the mozzarella cheese.
Add 1/3 cup water to a sauce pan over medium heat.
Allow the water to get to a boil before adding the gelatin.
Sprinkle in 1 tbs or 1 packet of Knox unflavored gelatin.
Mix the gelatin into the boiling water and stir to dissolve any clumps.
Continue cooking the gelatin until it gets thick and bubbly.
You should be able to scrap a spatula along the bottom of the pan and see separation in the liquid. If it's too watery, it will just coat the bottom of the pan without separating.
This will take about 3 minutes or so to thicken to the right consistency.
Add the shredded cheese to the hot gelatin mixture.
Stir the cheese until it has fully melted and the gel has fully incorporated into the cheese sauce.
Remove the sauce pan from the heat and pour the mixture onto the parchment paper.
Use a spatula to spread out the cheese mixture as thin as you can on the parchment paper.
Allow the pasta to fully cool and thicken. Don't worry if some of the spots are super thin and almost see through. You can make the noodles as thin as you want because they will still stick together!
Once the pasta sheet has completely cooled and thickened, you can use the pizza cutter to start cutting long strips of pasta noodles.
Cut them as wide or as thin as you want. I cut my pasta noodles about 1/3 to 1/2 inch wide.
Remove the cut noodles from the parchment paper and add them to a serving plate.
Top the noodles with any ingredients you want to complete your meal.
Notes
Things to know about these 2 ingredient keto pasta noodles.
1. It's best to serve these noodles at room temperature or cold.
2. If you want warm noodles, simply warm the ingredients or sauce you plan to serve on top of these keto pasta noodles.
3. You can heat the plate of noodles for about 30 seconds and they will still keep their shape. They will heat fast in the microwave. They will tend to stick together some so I don't normally want to do this. The sauce you add on top of the noodles, if warm or hot, will heat the noodles to the perfect temperature!
4. You can make these noodles ahead of time. After I cut the noodles, keep them on the parchment paper and simple roll them up to store them in the refrigerator until you are ready to use them. Just make sure you set them out to get to room temperature when you are ready to use them.
5. These noodles will last about 5 days in the refrigerator. I have not tested to see if you can freeze these noodles.