Fettuccine

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So I’m almost a little afraid to post this because it’s just so crazy.  This is probably the easiest recipe on the face of the earth.  It’s just two ingredients much like regular pasta except we aren’t going to be using flour.  We’re using cheese.  I know.  It’s crazy.   I’ll explain.

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One cup of cheese (112 grams) per one egg yolk.  That’s it.   How can this work?

The magic is in the yolk.  The yolk makes all things possible.  I’ve never loved chickens more in my life than I do right now. The yolk is why my one minute cookie recipes firm up so well.  The yolks are what make my brownie recipe chewy.  It’s a fantastic ingredient!  So you melt the cheese, wait 30 seconds and add the yolk. Then with a rubber spatula press and fold the yolk into the melted cheese.  Do this A LOT.  Make sure it’s completely mixed in.  When it starts to get stringy that just means it’s cooling down.  You will need to reheat the cheese for 10-30 seconds (my microwave is 1200 watts and I did 10 seconds) before you roll it out.  Don’t roll it absurdly thin. If it’s too thin it can break apart when you boil it.  We’re going to boil cheese!? Yes!

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First we need to let the pasta dry.  Regular pasta dries within 30 minutes.  This pasta takes a few hours. Update: Tested the fridge method again today and it works perfect so I am now going to recommend using the fridge instead of leaving it out.  I did 4 hours in the fridge today and it was just fine. I have a sneaking suspicion that I could have boiled them sooner than that and I will test again and update times if necessary!.   If you’re freaked out about leaving something with egg yolk out that long you can go ahead and let it dry in the fridge.  It doesn’t change the end result.  I have already tried this once before left out for 4 hours, in the fridge overnight, and boiled the next day and I am still alive.  I have the boiling time set to one minute to make damn sure I don’t poison myself or anyone else.  (Standard disclaimer applies here for risks of food born illnesses and raw egg.  There should be no issues here but the raw egg sitting out gives me a little pause because although I think it should be ok I’m not 100% sure, so please use the fridge method if you have any concerns at all.) 

DSC_0095Once it’s dry you can put it in a ziploc bag and store it in the fridge.  I wouldn’t let it sit too long because of the raw egg factor.  A day or two should be fine.

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 You will be able to tell that it’s done drying when it’s not as shiny.  When you pick it up it will be fairly firm but not completely hard like flour pasta.   

Isn’t this amazing? The cheese doesn’t fall apart because of the egg yolk!  As soon as the timer goes off strain and then rinse it with cold water.  You will need to heat it up again when you’re ready to eat.  It heats up very quickly! If you’re anything like me then you will feel slightly apprehensive about eating a bowl of cheese! Lol.  But one cup isn’t absurdly high in calories at all and only comes to 2 carbs.  I guess I still do have some of that low fat dogma baggage in me. I was surprised to see the calories weren’t astronomical. 
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Does it taste like cheese? The noodles are very very plain as is mozzarella cheese.  It tastes more like mozzarella than it does egg and with the pasta sauce on top it just tastes like pasta.  The cheese gives it the springiness that you expect in an al dente pasta.  It has the mouth feel of pasta. When it hit the back of my throat as I was swallowing it convinced me that I was eating pasta.  This is what’s most important.   The noodles will take on the flavor of any sauce you use.  This opens the door for SO many possibilities.  More importantly it will kill a pasta craving.   The inspiration for this recipe came from one of my readers named Tanya.  She originally did a test using the Quesadilla dough recipe.  Once she told me that she had tried drying it for several hours and that it held together for boiling I immediately went out and bought five bags of shredded mozzarella.  The quesadilla dough makes it a little too bready and that’s how I evolved that concept into simply cheese and a yolk.  And it works! Thank you Tanya for sharing your ideas and experiments!  I have never been more nervous while staring at the publish button!!! I hope this is one that everyone will like.  

Little Update:  Sarah from The Primitive Palate has developed a similar recipe that I have heard great things about! Check her site out for the recipe for Gnocchi.  I love her photography and her site is really well done! 

Low Carb Fettuccine
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Ingredients
  1. 1 cup 2% Milk Shredded Mozzarella (pre shredded cheese in the bag by Kraft works best. I tried shredding my own and I had a lot of breakage and it didn't dry as well.)
  2. 1 egg yolk
Instructions
  1. Melt cheese in the microwave at 30% power for 1 1/2 mins in a 1200 watt microwave (if your watts are lower increase the power or increase the time.)
  2. Wait about 30 seconds for the cheese to cool just a little bit and then add an egg yolk.
  3. With a rubber spatula press and fold the yolk into the melted cheese until it's completely mixed into the cheese. (It should look all egg yolk yellow when you're done mixing.)
  4. Reheat the cheese for 10-15 seconds (longer if your microwave is a lower watt then 1200 watts)
  5. Spray two pieces of parchment paper with cooking spray for rolling out the cheese.
  6. Roll out to about 1/4 inch thick. Use the other piece of parchment paper on top to keep this from sticking to the rolling pin. Don't roll it out too thin.
  7. Slice thin strips and let dry on a rack in the fridge for about 4 hours.
  8. Bring water to a boil on high heat and boil the fettuccine for 1 min.
  9. Strain in a colander and immediately pour cold water over the pasta. (This is so the noodles don't stick to each other so much.)
  10. Reheat with any sauce you want in a pan or microwave for 20 seconds.
Serves One
  1. 339 Calories; 23g Fat; 31g Protein; 2g Carbohydrate; 0g Dietary Fiber;
Up Late Anyway http://www.uplateanyway.com/keto/

170 comments

  1. Ouida Lampert says:

    OMG. OMGEEEEEEEEEEEE. Um, could these be made a bit thicker and fried? Like, you know, fried cheese? Crunchy, salty, crispy…I think I just drooled.

    • Elizabeth Nimphius says:

      Water boils at 212 degrees Fahrenheit. I’m not sure if the higher heat of the oil would melt it or not. It’s easy to make and not costly so it would be worth it to try!

  2. Emma says:

    good lord I don’t think I’ll be putting 1000 calories of alfredo sauce on these.

    That being said, they’re mostly protein and would go well with plain olive oil and tomato pasta sauce, or just butter & salt like how I loved to dress my pasta as a kid!

    I’m a shirataki fan, and you can’t beat 0 calories and 1-3g carbs, but this is an incredible innovation and much more economical. I congratulate you!

    • Elizabeth Nimphius says:

      Thank you! I absolutely appreciate what you’re saying. The amount of cheese in this recipe is the equivalent of 4 cheese sticks. That always amazes me. I could eat 3-4 of those in a day and not think too much of it but a CUP of cheese is crazy! Lol.

  3. Emma says:

    good lord I don’t think I’ll be putting 1000 calories of alfredo sauce on these.

    That being said, they’re mostly protein and would go well with plain olive oil and tomato pasta sauce, or just butter & salt like how I loved to dress my pasta as a kid!

    I’m a shirataki fan, and you can’t beat 0 calories and 1-3g carbs, but this is an incredible innovation and much more economical. I congratulate you!

  4. TheMom51 says:

    I’m thinking pesto sauce! And I’m thinking shrimp alfredo. And I’m thinking wide cut noodles with low carb beef stroganoff. YUM!!! THANK YOU!!!

  5. Bronwyn says:

    Why do you have to dry it? Can’t you just cook it fresh – like you would fresh pasta? I want to make this for dinner, and I don’t want to wait until 9PM to eat it! 🙂

    • Elizabeth Nimphius says:

      Haha! I did that with the dough I made using coconut flour and it fell apart. I never thought to try it with this all cheese one. What you can do is test one strand and see if it works. If it melts away you’ll only be down one noodle.

      • Elizabeth Nimphius says:

        Brenda!! 😀 I would make bread for you! 🙂 I’ll get to work. I don’t miss it much anymore. A nice rye bread would be great for patty melts though. *sighs*

        • kiwikrs says:

          There is a company called the Great
          Low Carb Bread Company that makes great low carb bread in Rye, Pumpernickle, Sesame, etc. only 1 carb a slice. Check it out online. Your life will now be complete!

    • Elizabeth Nimphius says:

      It would have to be hot or really warmed up to go through a press that makes things like macaroni. A regular crank pasta maker would be fine because it’s just slicing it. I don’t have any pasta makers so I really don’t know 100%.

  6. Julie Williams says:

    Well, this makes sense because regular homemade pasta has a lot of eggs in them. Do you think whole milk mozzarella would work?

    • Elizabeth Nimphius says:

      I think so. I put some in the freezer to firm it up faster for 20 minutes and had similar results. I’ll update when I have a chance to test that.

  7. Pan says:

    Are you kidding me? This sounds amazing! I can’t wait to try it. By the way, your stromboli and cheese danish recipes continue to be go-to recipes for me.

  8. Coralie says:

    This looks awesome. Do you think I could use it for a lasagna? Was thinking of cutting it into sheets instead of strips, letting it dry and then using it as part of lasagna. But I wouldn’t be boiling it, do you think it would be a problem? Is boiling by itself crucial? Or is cooking it as part of a dish ok? Thanks

    .

  9. Coralie says:

    This looks awesome. Do you think I could use it for a lasagna? Was thinking of cutting it into sheets instead of strips, letting it dry and then using it as part of lasagna. But I wouldn’t be boiling it, do you think it would be a problem? Is boiling by itself crucial? Or is cooking it as part of a dish ok? Thanks

    .

  10. Paula in the UP says:

    This is an incredible discovery!!! Haha! I have not been a fan of the zoodles and spaghetti squash as a pasta substitute, but this is a game changer !! Can’t wait to try it!!!

    • Elizabeth Nimphius says:

      I thought for sure everyone would stand up and say, “You’re not getting me to eat a bowl of cheese, you crazy lady. Nope!” Haha! I’m really amazed at the response! Thanks for commenting.

  11. Cheryl says:

    Thank you so much for sharing this! I have only been on low carb for about 5 months now but I am so sick of cold salads & I can eat cheese all day everyday! When I was hogging out before my diet I would add cheese to regular pasta, so this is perfect for me 😮

  12. Tamela Passantino Hill says:

    This Italian girl thanks you.. I can’t wait to try and hear all the new recipes you are so kind to share with us! Have you ever tried using almond or coconut flour or anything to make bread, crackers that kind of carb I am also going to have a hard time giving up. Any suggestions or help would be greatly appreciated! Have a peaceful day!

    • Elizabeth Nimphius says:

      I have a pizza dough recipe, quesadillas, and a breakfast roll recipe that are all very authentic tasting. I also have a fantastic recipe for cheese danish. All of these recipes use melted mozzarella with almond/coconut flour to create a dough that can be rolled out. There are so many I want to share in this comment! Lol! Browse around the website. These recipes here are all my keepers. The french toast loaf is one of my favorites too but I think you will be extremely surprised and happy with the recipes here. I went through a zillion recipes online before I knew what I was doing. This is my collection of recipes that worked and the ones that I created after I knew what worked. Good Luck!!

  13. Jeaket says:

    Could it be done with hard cheese instead of with mozarella? I can’t have mozarella because of the lactose it has. It sounds like a great thing you have discovered here! Congratulations! 🙂

  14. April says:

    I tried to make these today. They looked so beautiful, then I put them in the boiling water and they melted together. What did I do wrong. They dried for10 hours in fridge. 🙁 so sad.

    • Elizabeth Nimphius says:

      I really don’t know what could have gone wrong other than the portion of cheese may have been too large or the type of cheese being used didn’t work with this recipe. I use Kraft 2% milk mozzarella cheese that is pre shredded. Make sure to weigh out the cheese on a food scale to exactly 112 grams. I’m so sorry you were disappointed.

  15. Danica says:

    These were excellent! I added garlic powder, cayenne, and a little powdered salt to the cheese mixture for flavor. I will be putting these into our regular rotation. Even my husband liked them!

    • Elizabeth Nimphius says:

      Haven’t had a chance to try it yet! Can you believe I’ve never made a “regular” lasagna before?? So I need to find a good recipe for lasagna and then make all the ingredients low carb and go from there. I definitely think it’s possible and I can’t wait to test it out.

  16. Wenchypoo says:

    I think I speak for the whole keto/LC community when I say WE LOVE YOU AS MUCH AS YOU LOVE CHICKENS RIGHT NOW! I posted this link on Mark’s Daily Apple and Livin’ La Vida Low Carb, so expect a lot of visitors. Meanwhile, it’s off to the kitchen for me…now I won’t go broke buying cases of Miracle Noodles.

  17. notmylifetolive says:

    Any idea of to make these without a microwave? I really want to try it, but we don’t have a microwave to melt the cheese and I’m not sure about melting it on the stove top without burning it.

    • Elizabeth Nimphius says:

      A double boiler set up would work well. You just need a big metal bowl and a pot of boiling water. The steam from the water will heat the bowl and melt the cheese. It’s just like how you melt chocolate on the stove top. Don’t forget to reheat before trying to roll it out.

    • Elizabeth Nimphius says:

      That’s probably the best way to do this but I don’t know for sure. The recipe is so brand new that I haven’t had a chance to test all the different ways. Using the oven is definitely in the back of my mind. You can try a low temp or even just leave it off if you need the counter space. I think a low temp might help speed up the drying process. I’m testing out the fridge method again today and I’ll be able to test the oven on Friday hopefully! 🙂

    • Elizabeth Nimphius says:

      I wanted to update my reply! This recipe has been updated to drying the fettuccine inside the refrigerator. It does not alter the pasta at all to do so in the fridge and it’s safer that way the egg yolk being raw.

  18. susietgibbs says:

    Hi Elizabeth,

    Gorgeous looking recipe! So question for you (I didn’t read through all the comments)…so did you try this using block mozzarella you shredded yourself, or did you use the pre-shredded kind in bags? I know the stuff in the bags also has stuff like starches, cellulose and other things to keep it from clumping. And want to know if these minute amounts of starches/cellulose influenced the outcome of the pasta. I would be using freshly grated mozz for mine.

    Thanks so much. Love your site.

    • Elizabeth Nimphius says:

      I’m testing a few different cheeses this week! I will update and let you know. I have whole milk mozzarella and a low moisture/higher fat mozzarella for Friday. It’s a very good question and I want to know as well. If your block cheese is low moisture/part skim then it will be very close to what I used. My cheese has <1 g carb per serving so it's not overly filled with extra starches and stuff. The ones in the bags that are preshredded and have 2 carbs per serving you definitely want to stay away from mostly because they are hard to work with when melted.

  19. susietgibbs says:

    Hi Elizabeth,

    Gorgeous looking recipe! So question for you (I didn’t read through all the comments)…so did you try this using block mozzarella you shredded yourself, or did you use the pre-shredded kind in bags? I know the stuff in the bags also has stuff like starches, cellulose and other things to keep it from clumping. And want to know if these minute amounts of starches/cellulose influenced the outcome of the pasta. I would be using freshly grated mozz for mine.

    Thanks so much. Love your site.

  20. Sandy says:

    Pasteurized eggs are available at some grocery stores & health food stores, if you look for them. Not widely available, but they are out there.
    Use your fingers & call around & ask them if they have them. Cheaper than driving around to look for them.

    • imnifbeliever says:

      I made them for dinner last night. I think that it would be better to dry them before cutting them into noodles. The next time I make these I will dry them following after I flatten them with the rolling pin then I will cut them once they are dry. They stuck to my knife when I tried to slice them warm…also I will use my pizza cutter next time. I probably will try making lasagna next time but I will alternate between zucchini noodles and and the mozzarella noodles. Interesting…thanks for the new recipe.

      • Elizabeth Nimphius says:

        The pizza cutter will make it a lot easier. Glad you liked them and I like the idea of alternating with the zoodles. 🙂

  21. Sandy says:

    Pasteurized eggs are available at some grocery stores & health food stores, if you look for them. Not widely available, but they are out there.
    Use your fingers & call around & ask them if they have them. Cheaper than driving around to look for them.

  22. Donna says:

    I made these noodles Thursday, dried them overnight in the fridge. I just finished my bowl of fettuccine. I heated the sauce and plopped the rinsed noodle in. Oh YUM. I’ve made the Quesadilla bread almost every day and it’s wonderful, too. I’m going to try rolling the bread out thinner to see if it will make a cracker. Thank you so much.

    • Elizabeth Nimphius says:

      I tried melting whole milk fresh mozzarella and it was a nightmare. It never really got soft enough so that I could get the egg mixed in. I haven’t tried shredded whole milk yet though. The fat content is high enough on this dish as it is though so I’m not worried about doing 2% or part skim.

  23. elizabeth says:

    I was so excited about these and I dried them in the fridge for the 4 hours, but when I put them in the boiling water, they turned into a ball of cheese. What did I do wrong? Thanks.

    • Elizabeth Nimphius says:

      The type of cheese is very important. I used preshredded Kraft 2% milk mozzarella cheese. I have only had a chance to test out fresh whole milk mozzarella which absolutely does not work. I need to go to another grocery store to find higher fat whole milk block mozzarella to test this more. I just haven’t had a chance yet. The jury is still out.

      The only other thing I can think of is that it might have not been mixed completely or that it was too thin. I’m sorry for your disappointment! 99% of the time when my cheese recipes don’t work for someone it’s simply the cheese so I hope it works out for you!

  24. rawbryan says:

    This sounds awesome. Going to experiment with other applications… ravioli/tortellini/lasagne. Just having the platform makes all things possible! Thank you so much!

  25. Carolyn Boutin says:

    Question. First love your recipe. I have been craving a beef stroganof and in the old days, I would eat that over regular egg noodles. Do you think if I cut these a bit wider, they would work for stroganof?

    • Elizabeth Nimphius says:

      Wider noodles tend to curl up and are harder to work with. I did a 2 inch wide noodle for a lasagna and it was tricky. It works but it’s just a little annoying I guess! Lol

  26. Sharyn Engel says:

    Sounds fun to try! Wonder about the sodium with all the cheese…? Browning butter and sage leaves till they’re crispy…that’d be good on top 🙂

  27. Emma says:

    Oh lawd – someone just posted about national pierogi day. Do you think these would hold up to drying as sheets, then cutting out circles to fill and boil?

    pierogi dough is usually a little bit doughy, so perhaps adding a teensy bit of coconut flour like your quesadilla recipe would be appropriate… any suggestions for making mini pocket pastas outta these?

    • Elizabeth Nimphius says:

      I think it would be tricky keeping the dough stuck together because the cheese cools down as you’re working with it. It would need some tweaking. Perhaps 5-10 mins in the oven to make sure it’s melted together.

      • Emma says:

        I see! I have a dough crimper for pierogies. Perhaps they’d work if you didn’t let them dry and just immediately filled them and boiled them… I assume your other dough recipes are too bread-y. Hrm.

        • Elizabeth Nimphius says:

          I tried folding a few like tortellini and they fell apart. That’s all I have tried so far! It would take some experimenting.

  28. Emma says:

    Oh lawd – someone just posted about national pierogi day. Do you think these would hold up to drying as sheets, then cutting out circles to fill and boil?

    pierogi dough is usually a little bit doughy, so perhaps adding a teensy bit of coconut flour like your quesadilla recipe would be appropriate… any suggestions for making mini pocket pastas outta these?

  29. Randi says:

    I did not want to read through all the comments, so sorry if this has been asked already, but can these “noodles” be frozen you think?! YUMMM!!

  30. Mama Owl says:

    OH. MY. WORD. Where have you been all my life?!?!?!?!?! I cannot wait to try this! My family is going to absolutely love me… and you 😉 Pasta is something that they miss and zoodles just ain’t cuttin’ it anymore! LOL! Pinning right now so I don’t loose this recipe!

    • Elizabeth Nimphius says:

      That’s fine but let it cool off a little before you go to eat it. The hotter the pasta is the more likely it is to stretch and come apart. Just a little bit of cooling returns it back to it’s form.

    • Elizabeth Nimphius says:

      My concern with using something like that is it might come out too thin. You could try half of it my way and half with the attachment. Then you could see the differences if there are any.

          • Theda says:

            Way too much trouble to use Kitchenaid pasta attachment. Pasta is too fragile for it. Dried it in pieces on a rack on the counter. It would have been much easier if I had rolled it out like you said and cut it with a pizza cutter, and dried flat, which I will do next time. Thanks for following up.

  31. Sylvia says:

    there is a picture of a jar of spaghetti sauce, Del Grosso… I assume you used it as your sauce…and, can I also assume that it’s low carb? thanks

  32. Kay says:

    So, just a heads up for anyone that might be missing lasagna – if you roll out the “dough” and dry on a sheet without cutting, you can cut them down to the size you need and go from there. I baked it at 400° for 15 minutes, then set to broil to crisp the top. After leading it cool, pop in the fridge for a few hours to allow it to solidify. You can heat it up when you eat it but I enjoy cold lasagna like people like cold pizza. Held up very well 🙂

  33. Georgia says:

    This looks and sounds AMAZING. Can’t wait to try this next week. Do you think it would work with fat free shredded mozzarella cheese?

    Thanks for sharing 🙂

    • Elizabeth Nimphius says:

      I’m not sure if fat free would melt well at all. 2% milk mozzarella works the best as far as I know. Hope you like it!

  34. Georgia says:

    This looks and sounds AMAZING. Can’t wait to try this next week. Do you think it would work with fat free shredded mozzarella cheese?

    Thanks for sharing 🙂

    • Elizabeth Nimphius says:

      I’ve heard people have used the oven on a low temp to speed this up. I don’t know the exact temps though. Good luck!

  35. Frantastic says:

    Just wanted to stop by with a massive thanks – it was great. I’ll never have a pasta craving ever again – that’s HUGE! You are amazing!

    • Elizabeth Nimphius says:

      Fantastic! That’s brilliant. I love the collective creativity on this recipe. Thanks for the suggestion. I think that would work too.

  36. Lynn says:

    Hello! Just tried this recipe and I think I screwed it up somehow 🙂 I dried the noodles overnight in the fridge and when I went to cook them for lunch today, I put them in the water and they turned into a big ball of cheese. They didn’t hold their form at all. What am I doing wrong? Thanks for the help! 🙂

  37. Jenny B says:

    Loved this recipe! I’m making them as lasagna noodles for tonight. Do you think they need to be boiled first before placing them in the lasagna? Or just go straight from drying into the lasagna? Thanks!

  38. Jennifer Winchester says:

    I’m thinking about using my dehydrator. Out would be faster plus I have no room in my refrigerator for a rack! Then what about making a lot and then freezing?

  39. Marquisha says:

    I think the reason that the pre-shredded cheese worked better than the block is because the shredded cheese has a small bit of flour on it to keep it from sticking together. I can’t wait to try it. Do you think drying it for an hour or so on the counter first and then refrigerating is the best way to do it?

    • Elizabeth Nimphius says:

      Yes. There’s a small bit of potato starch in the cheese I use. I’m very cautious about the counter method for drying because food poisoning is so miserable. I had no problems but everyone is different. A dehydrator, oven low temp, or the counter for a while would be best to speed it up. Good luck.

  40. Cas says:

    Hi,

    I have just tried this recipe, but it has gone completely wrong.

    I think I might have either not heated the cheese enough or there was too much egg yolk in the mix?

    The mixture seemed really wet and after I rolled it out just ripped apart when I tried to cut it. I finally managed to cut the strips, but then I couldn’t lift them of the parchment without falling apart – and I am pretty sure i didn’t roll it too thin.

    I have ended up forming sort of gnocchi lumps, but I won’t be able to used them for the pasta recipe I was planning.

    I definitely want to try again, so can you point me in the right direction please?

    • Elizabeth Nimphius says:

      Yes, it seems like you didn’t have enough cheese. If it was too wet you definitely heated it correctly, so it’s not that. I weigh out the cheese in grams. 112 grams for the cheese. If you weighed it and it didn’t work then add in another 1/4 cup of cheese bringing it up to 140 grams.

  41. Cas says:

    Hi,

    I have just tried this recipe, but it has gone completely wrong.

    I think I might have either not heated the cheese enough or there was too much egg yolk in the mix?

    The mixture seemed really wet and after I rolled it out just ripped apart when I tried to cut it. I finally managed to cut the strips, but then I couldn’t lift them of the parchment without falling apart – and I am pretty sure i didn’t roll it too thin.

    I have ended up forming sort of gnocchi lumps, but I won’t be able to used them for the pasta recipe I was planning.

    I definitely want to try again, so can you point me in the right direction please?

  42. Tanya says:

    When you leave it in the fridge to dry, do you keep it on the parchment, or ‘fluff’ it up and put it on a plate?

  43. kim says:

    I did something wrong!!! Looked right but when I boiled it went to pieces!! But tasted great!! I will not be foiled!! Going to try again this week end!! I did my own cheese and used full fat. I will get the kraft shredded cheese to try again. I don’t think I measured correctly. Any advice?

    • Elizabeth Nimphius says:

      Use the food scale to measure out in grams 4 (1/4 cup) servings. If I remember correctly each serving is 28 grams. So it would be 112 grams of cheese. Good luck.

  44. Mindy says:

    Has anybody tried putting this thru a pasta machine? I wanna make a special dinner for the hubs tmrw night n he prefers spaghetti to fettucine. I don’t wanna be wearing myself out scrubbing this outta my machine if it crumbles to dust, lol

    • Theda says:

      I tried it with a kitchenaid pasta attachment. I don’t recommend this. I will never do it again. Do it like the recipe says. Good luck.

  45. Sukhi says:

    Can u make batches and freeze it for when u want pasta? Or would it be wierd after its frozen? How do u recommend reheating leftovers…?

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