Instructions

Instructions are for 4 servings. Please modify as needed.

1. Preheat the oven to 300°F (150°C).
2. Whisk eggs, cream cheese and salt into a smooth batter. Continue to whisk while stirring in the psyllium husk, a little at a time. Let batter rest for 2 minutes.
3. Use a spatula to spread the batter on a baking sheet lined with parchment paper. Place another piece of parchment paper on top and flatten with a rolling pin until the batter is at least 13 x 18 inches (33 x 45 cm). You can also divide into two batches and use another baking sheet for an even thinner pasta.
4. Place the parchment-covered batter in the oven, and bake for about 10-12 minutes. Let cool and remove the paper.
5. Cut the pasta into thin strips with a pizza slicer or a sharp knife. It’s even easier to roll up the pasta lengthwise and cut strips with a pair of scissors.
6. Stored in the refrigerator, the pasta keeps well for 2-3 days. It also freezes well. (Simply let it thaw at room temperature, or carefully heat in the microwave, before using.)
7. To refresh the pasta before serving: heat the pasta for 30 seconds in the microwave oven, or just let the warm sauce heat it. The pasta is already cooked.

Blue Cheese Sauce

1. Gently melt the blue cheese in a small saucepan over medium heat, stirring regularly. Add cream cheese, and stir well for a few minutes.
2. Add the butter, and stir until smooth. Don’t bring the sauce to a boil; you just want it to be hot.
3. Serve immediately with your keto pasta or zoodles. Top with roasted pine nuts and freshly grated parmesan cheese.