Low Carb Egg Noodles: How to Make Low Carb Pasta

These low carb egg noodles have the texture of homemade egg noodles. Although they aren’t gluten free they have 0 carbs for a generous serving. They are easy to make with just three ingredients! Use them any way you’d use regular pasta; in soups, casseroles, and with any low carb pasta sauce. They are especially good with the easy Alfredo Sauce recipe right here on Lowcarb-ology.

For this recipe you’ll need: cream cheese, eggs, vital wheat gluten (for texture, you may omit)

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Easy low carb egg noodles - homemade pasta with 0 carbs that you can quickly make at home. Love this stuff! From Lowcarb-ology.com

I love egg noodles. Well, to be perfectly honest I love pasta of any kind but egg noodles are my favorite and always have been. When I was a kid I was perfectly happy with a plate of buttered noodles for dinner – not real nutritious but as picky as I was I think my mom was happy to see me eat.

So today I was sitting here getting some work done and occasionally looking out the window. The roses on the trellis are pretty actively in bloom and the trees are loaded with bright green leaves. The colors are bright against a glowery gray sky, though and it looks chilly. It’s not in the least – I think the high today is going to be 81F – BUT it LOOKS that way.

I could not get chicken noodle soup off of my mind. I didn’t want zoodles. I didn’t want that weird textured low carb pasta. I wanted tender, slurpy egg noodles drifting in a rich broth surrounded by pieces of chicken. The only way to deal with that kind of craving is to find a way to satisfy it – so I hit up some of my favorite blogs for noodle recipes.

I adapted this from I Breathe I’m Hungry – I can’t even say adapted since I only really added an ingredient.

So let’s talk about vital wheat gluten. Yes, it is wheat, and yes in high amounts it has carbs – although not as many as flour. In this tiny amount it adds no carbs to the recipe yet helps the noodles to not only hold together but also to have that tender chewy texture we all love. This should NOT be served to anyone with a gluten intolerance or allergy but it’s just fine for low carb lifestyles.

quick and easy, these homemade low carb egg noodles are perfect with any low carb pasta sauce. From Lowcarb-ology.com

These low carb noodles take less than 10 minutes total. The don’t taste “eggy”. I think that they are just about perfect, to be honest. The one issue I had is that they do tend to soak up liquid if they sit in a broth for too long.

I put a silpat sheet down on a large cookie sheet and then kind of poured the batter on it. I then carefully spread the batter out into a rectangle, making sure that it was super thin. Try to keep them as thin as you can.

Oh – and that low carb chicken noodle soup recipe? Be looking for it because I’ll be publishing it soon.

Low Carb Egg Noodles Video How-To

If you’re having trouble getting them right this video takes you through each step.

 

YOU MAY NEED…

The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology!
Ok, this is about the smallest amount of vital wheat gluten that you can get but it will last forever if you keep it tightly sealed in the freezer. You can even give my low carb yeast bread a whirl as long as you have the gluten around. Also – these low carb egg noodles would be almost impossible to make without a silicone baking mat to put over the baking sheet. Parchment didn’t work very well because the batter didn’t spread right.

 

Low Carb Egg Noodles Recipe

These low carb egg noodles take less than 10 minutes TOTAL! 0 carbs and SO easy. from Lowcarb-ology.com
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Low Carb Egg Noodles

Easy low carb egg noodles have 0 carbs. They're done in under 10 minutes and ready for you to use in recipes like chicken noodles soup right away. 
Course Low Carb Main
Cuisine Low Carb Basics
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2
Calories 111kcal
Author Marye

Ingredients

  • 1 ounce cream cheese, room temperature
  • 2 eggs, room temperature
  • 1/4 teaspoon wheat gluten, may omit but it creates a better texture

Instructions

  • Preheat the oven to 325F.
  • Add the cream cheese, eggs, and gluten to the jar of a blender.
  • Blend on high for 1 minute, or until smooth.
  • Pour our on a silicone mat that's placed on top of a heavy baking pan.
  • Smooth out into a rectangle, keeping the batter very thin.
  • Bake at 325F for 5 minutes, or until set. DON'T over-bake!
  • Remove from oven and let set for a couple of minutes before cutting and using as desired. These are best if they are gently simmered in a sauce or broth for a few minutes.

Notes

 
 
 
 
 

Nutrition

Calories: 111kcal | Carbohydrates: 0g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 179mg | Sodium: 107mg | Potassium: 80mg | Sugar: 0g | Vitamin A: 430IU | Calcium: 39mg | Iron: 0.8mg

If you liked this low carb egg noodle recipe you may also like…

Click on the image to see the recipe. From left to right (all low carb): Chicken Shawarma, Chicken Pot Pie, Chicken Alfredo

chicken shawarma chicken pot pie chicken alfredo recipe

Last Updated 09/13/2019

355 Responses to “Low Carb Egg Noodles: How to Make Low Carb Pasta”

  1. 3 stars
    Can I use parchment paper if I don’t have a silicone mat?

    Reply
    • Yes but be sure to spray it with nonstick spray.

    • How many servings is one recipe?

    • Two… unless you’re really hungry.

    • I heard many times, not to use a substitute for the gluten; “just don’t try it.” But on Highfalutin’ Low Carb Kitchen, the guy tries it with Xanthin gum, and says the noodles with gluten are only marginally with the gluten. This is no small thing for those who are very allergic to gluten!
      https://www.youtube.com/watch?v=LGZBL0-a3qA&feature=em-uploademail

    • I realize that, Hanna. And if someone is allergic to gluten I suggest they try another noodle recipe.

    • 4 stars
      Made this this afternoon and very happy with them. Baked them for the 5 min as recommended and set the pan out to cool off with the silpat and noodles still on it, so they did continue to cook a bit more and dry out further.

      Simmered them in broth for a quick “side” for my lunchtime sandwich and the DID become a little more resiliant (not so fragile) after cooking in the broth.

      I would give these a 3 on taste…fine, but no real taste to speak of….and 5 for a great solution to a “low carb dilema”. Now have satisfactory noodles for me soup. Going to try them in a Pennsylvania Dutch Chicken and Noodle dish…should be even better there is my guess.

      I bet they just might freeze ok AFTER they have been poached in broth (and frozen covered in broth).

      Note: I did add a tiny pinch of salt to my batch as I didn’t want them to be too bland. Seemed to work just fine and the taste was very acceptable.

      Thanks Marye for making this work.

    • I’m glad they worked for you!

    • Nutrition information leaves out carb count. Can you please add carbs/fiber so I can see that information?

    • Saw that too. All recipes should provide full nutrition facts with all of the various diet restrictions and preferences these days. • I giggled at this one. Full on articles… zoodles, no… low carb pasta, no… yet failed to provide carbs in the nutrition list! Lol

    • This is 0-carbs. When something is 0 then the nutrition thing doesn’t add it at all. Hope this clears it up for you.

    • How did they work out for your pa Dutch style pot pie?

    • ••••• Perfect. Very tender. Takes on the flavor of the sauce.

  2. 5 stars
    Thanks for the recipe! For something like a fettuccine alfrado dish how do you use these? Once cooked in the oven just toss with your favorite sauce? No need to boil like a traditional noodle I’m assuming?? Thanks! you

    Reply
    • I’d give them a quick simmer in the sauce. Better texture.

    • 5 stars
      Can these noodles be frozen or no?

    • I don’t think so?

    • 4 stars
      I did freeze half of the ones I made AFTER they had been poached in broth.

      They thawed just fine and I made a great noodle soup for lunch with them. I am loving this recipe.

    • That’s good to know! Thanks!

    • why is the cholesterol so high?

    • eggs.

    • 5 stars
      Don’t worry about Cholesterol! Even if you don’t eat it, your body will just make it! It is a myth that cholesterol causes heart problems! It’s inflammation that causes heart disease!

    • Jen, there is good cholesterol and bad cholesterol. Its not a myth, please don’t spread misinformation.

    • Eating cholesterol does not effect blood cholesterol. Do research.

    • But eggs are high in of cholesterol. And now they are proving even bad cholesterol is not all bad. The majority of cardiovascular disease is caused by inflammation from high carb and grain lifestyles

    • It’s not misinformation at all. Her response is based on the most recent studies on the subject.

  3. Correct me if I’m wrong gluten, it is essentially carbs? There for not compliant.

    Reply
    • There is 1/4 TEASPOON of gluten in this recipe which is 0.1 carb. Not even a whole carb. Completely compliant.

    • 5 stars
      Gluten is actually the protein from wheat. It doesn’t really contain any carbs. I hope that helps!

    • thanks. 🙂

    • Gluten is a protein.

    • yes it is.

    • 3 stars
      Gluten is protein, not carb.

  4. I am going to try this! I have been searching for a low carb pasta that wouldn’t seem to strange to my kids. Thanks!

    Reply
    • You’re welcome!

  5. Is wheat gluten known by any other name as I’m not sure what this is?

    Reply
    • vital wheat gluten is the pure protein from wheat flour. You can get it on Amazon if you can’t find it locally.

    • Can u use almond flour

    • No. You can leave the gluten out if you must but there is NO subsitute.

    • 5 stars
      I made these yesterday and substituted xanthan gum for the gluten and they were perfect. I used them in a ham casserole that my husband loves and has not been able to eat because he is on a low carb diet.
      1/4 tsp xanthan gum for the gluten.

    • Good to know!

    • 5 stars
      Laura, just for completeness (given Marye says the optional ingredient must be a protein) – xanthan gum is not a protein. It is a manufactured additive (formed when glucose from corn starch ferments) plus several other processes. It’s also a highly efficient laxative. But it definitely has no protein attributes whatsoever.

    • 5 stars
      I made your recipe tonight but instead of wheat gluten I used 1 teaspoon coconut flour and it came out great! Delicious & perfect texture.

    • I am glad it worked for you!

  6. I was looking at the recipe, which says, zero carbs.
    Then on the nutrition label, it reads, Low carb. Also the nutrition label does not list as a category, the carb count. All nutrition labels that read “Low Carb” would have a line item for the carbs, even if its <1g. Although, I personally have never seen a label that reads Low Carb as part of the nutrition label it's self, maybe in the ad area though.

    Can you take a look at the label you provided, and also update if you find the issue.

    Also, since this a recipe, who created the label in the first place, and can you note where the information came from if the label was not created by you?
    Thank you so much, just trying to be careful after the "Dream Field" pasta episode! ????

    Reply
    • Cream cheese – 1.2 carbs, eggs 0.63 carbs, vital wheat gluten 0.1 carbs = 1.93 carbs divided by 2 servings = 0.96 carbs so less than 1 carb per serving. The nutrition info is from a nutritional calculator that I bought along with the recipe plugin that creates the printable recipe box. You can also look up the ingredients on google and add them for yourself. My nutritional calculator doesn’t give a value for a fraction therefore shows 0 carbs even though it is 0.96 carbs. Hope this helps.

    • 5 stars
      Wow! Comments must be the worst part about posting. Everyone’s a critic.

    • LOL! It does help if you have a sense of humor!

    • I was just thinking the same thing! YEESH! People……..

    • I was thinking the same thing…. trolls!

  7. Can I sub the wheat gluten for anything else?

    Reply
    • No – you can leave it out if you must but the texture will be different.

    • How about oat fiber?

    • No. It HAS to be a protein – gluten will work but if you can’t use the gluten then leave it out completely.

    • ? Collagen? ?Whey?

    • G.L.U.T.E.N. only. sorry.

    • So… what about whey protein powder?would that work?

    • No. It has to be gluten. sorry.

    • I’m allergic to gluten ????

    • I’m almost positive that you are being trolled at this point… I’m so sorry Marye. You really must absolutely dread sharing your strokes of brilliance with the no-carb/low carb/keto community as I’ve noticed almost all of them expect GF to apply and when it doesn’t they go ape-crap insane about it then you end up with this comment section which is America at its finest. Thank you for the awesome recipe!

    • LOL, Thanks Tristan – I am lucky to have a great sense of humor.

    • 4 stars
      Summer – you can try xanthan gum (about 1/4 tsp) in place of the wheat gluten. As someone with celiac, it’s not “trolling” to ask if gluten can be substituted or left out. It is a valid question.

    • It’s a very valid question… but it’s been asked and answered numerous times on this thread.

    • This part of the thread made me lol but probably made you want to tear your hair out 🙂

    • 🙂

    • YOu have the patience of a Saint! bless your heart!
      It was an amazing recipe….

    • 8 kids. 4 dogs. and I used to train horses. 😉

    • 5 stars
      I know right?? Lol

  8. Has anyone actually ever made it?? these recipes are always rated on how the look.

    Reply
    • Other than me? I’m not sure… but I promise these are just as good as they look.

    • 3 stars
      Followed the recipe to the letter, cooked 5 minutes it was still raw, cooked another 3 and think it could have used a few more, possibly my oven is off?. Also batter was very thin, hard to shape into a rectangle. Taste was ok. texture,, even with vital wheat gluten was a little rubbery.. desperate for pasta, so I will keep looking for recipes.

    • The batter is very thin and it spreads into a rectangle. If it was rubbery you either overcooked it in the oven or you didn’t simmer it for a few minutes in a broth. This is very delicate.

    • 1 star
      I tried this recipe and it was a complete failure because it was so runny, it just ran all over the pan and did not stay on the silicone mat. I thought, “Hmm, maybe my stovetop (where I was working) is uneven.” So, I tried a second time on the counter top. Same problem. Any suggestions?

    • It is supposed to spread so it’s very thin in the pan… if you used silpat… and if the pan had sides it shouldn’t have been a problem.

    • Hi, could one use fat free cream cheese? Thank you so much for the recipe…

    • No. I don’t think it will work.

    • 5 stars
      You’re not going to beat the texture I found in these noodles. The szechuan noodle was so slick and tasteless it makes my skin crawl.
      I would like a little better instruction on how to spread the batter better. (pun intended) It was so thin it puddled to much and a lot ran off into the cookie sheet. Otherwise very tasty when simmered in soup.

    • Be sure to check the video

    • 5 stars
      Yes they are, I will buy a silimat, because the wetness of the batter make my parchment paper wrinkle so the liquid didn’t fill the area smoothly. Excellent, delicious with homemade alfredo and shrimp sauteed. I didn’t simmer my noodles, will next. Thank you for sharing this wonderful recipe.

    • Thanks! 🙂 Glad you liked them.

    • 5 stars
      I have. They’re genius. All is right with the world. I can eat ‘pasta’ again!

    • 4 stars
      I make this every week but use psyllium husk instead of wheat gluten. I use approximately 10grms. Great low carb pasta alternative and very satisfying.

    • Do you use whole psyllium husk and how many tbsp is 10 grams?

    • No I don’t, Michele

    • 5 stars
      Thanks for posting about the psyllium Sarah,, I tried psyllium flakes 10g and they turned out great. Not even very fragile. It just gets thick so the batter doesn’t self-level, I had to do my best, and the thick spots required 1 extra minute in the oven. Used immediately in a skillet lasagne- just ground beef, jar of pasta sauce, mozz cheese and cream cheese. Definitely wouldn’t have been much of a lasagne without the “pasta”! So these noodles are my hero 🙂

  9. Can these be made ahead and frozen??

    Reply
    • Hmmm…. I’m not sure, Jackie – I haven’t tried! I don’t see why they wouldn’t be fine.

  10. I’ve been DYING for some noodles! Thank you for this… I’m going to make them tonight – I’ll let you know how they turn out!

    Reply
    • Please do!

  11. Could i use almond flour instead?

    Reply
    • No. it has to be a protein. Gluten is wheat protein. If you cant use it then leave it out completely.

  12. Perhaps substituting with guar gum could work for those who are insulin resistant and banting/low carb/wheat free like me.

    Reply
    • Neither xanthan gum nor guar gum will work. You need a protein. If you can’t use that tiny bit of gluten then leave it out all together. 🙂

    • I have been reading all the above comments about the gluten verse other ingredients. As a pastry chef, the information that has been missing here is that not only is gluten a protein, it is also the “elastic” that holds the pasta together. 80% of the proteins in flour are called glutenin and gladin. When combined with liquid, they form the elastic substance called gluten.
      Hope this helps!

    • Yes????

  13. …or xanthum gum (both LCHF/banting friendly)

    Reply
  14. 4 stars
    Just started keto/low carb way of eating and didn’t know how much I’d miss pasta, especially soup! This looks easy and right up my alley with so few ingredients!

    Reply
    • Be sure to simmer them gently in some kind of broth… 🙂

    • 4 stars
      I’m going to try these; they sound good, but in the meantime, what about egg drop soup? Just eggs and flavored chicken broth.

    • that works, too!

    • Is this Keto friendly? With the wheat gluten I mean?

    • The wheat gluten is a VERY minute amount and does not add any carbs.

  15. Great and easy recipe. I’ll try it soon. Love my sil-pat! No more scraping off stuck on baked goods. Thanks!

    Reply
    • 🙂 Thanks!

  16. These noodles are great! I didn’t believe they would be this good.

    Reply
    • YAY! Thank you!

  17. Can these be made ahead of time? How much time? I usually do some of my cooking in the morning and reheat those items at dinner time. I am planning to use the noodles with (Gasp!) fresh tomatoes.

    Reply
    • You could make them a day ahead and keep in the fridge.

  18. I would like to try these and make tuna noodle casserole with they hold up, to I just follow your instructions and then put in casserole and let the baking time cook them some?

    Reply
    • Yes. Bake them as in the instructions…then gently add them to the casserole.

  19. Sorry, I know the substitution question has been asked a lot, but can I use whole wheat flour in place of the wheat gluten? Easier to find. I know it would alter the carb count.

    Reply
    • No. You need gluten. Sorry.

    • the whole wheat flour would supply gluten but would only bring 14% gluten to the recipe — you’d likely have to adjust the amounts of everything and, at that point, might as well just make regular egg noodles, I’d think

    • very true. Gluten is the only thing that will work.

    • Check Wal-Mart they have a small box of vital wheat gluten by the special flours and such.

    • Vital wheat gluten is available at most grocery stores and Walmart.

    • 3 stars
      Yes use xanthum gum it has been used by several people with this recipe. I don’t know why she keeps saying that there is NO substitute when in the past comments others told her it worked as well…

    • Because I don’t think it does work as well. If you use it that way and you like it great but I can’t recommend it because I didn’t like the texture the times that I tried it in this recipe. Each recipe is tested several times… usually by several people… and this one everyone who tried it liked the original better than the xanthan gum. SO… now you know why I keep saying there’s no substitute. 🙂

  20. Has anyone ever tried them as lasagna noodles?

    Reply
    • Not yet but it’s on the to do list!

  21. These say 1 Oz of cream cheese. The block is 8 oz. If I use the whole block, do I just double the eggs?

    Reply
    • If you use 8 ounces of cream cheese you will need 16 eggs.

  22. Do you use a 9×13 for your pan? Thx!

    Reply
    • I threw it on a cookie sheet with some silpat and didn’t worry too much about it being exactly a rectangle.

  23. 5 stars
    I don’t know whether to laugh or cry at how many times you had to say “No, only vital wheat gluten will do.”

    Reply
    • Welcome to my life…LOL!

    • So, just wondering if you are sure you cannot substitute the vital wheat gluten…..LOLOLOL. painful. thanks for hanging tough. I actual have that ingredient so you can relax on this post. 🙂

    • 🙂 Thanks for reading!

    • 4 stars
      Another blogger puts this information in the recipe itself & labels it “Notes”.

    • ???????? Right?

    • 🙂

    • No kidding… I almost want to ask… can I use something else besides GLUTEN? ????????????????????????????????????????????

    • Ha ha!

    • 5 stars
      That’s exactly what I was thinking! I feel so sorry for the author of this post!!!

  24. 5 stars
    What!! Do these people not cook?? If you want it to work follow the recipie! Marye you have to be a saint to put up with these questions over and over again!!

    Reply
    • Not quite a saint… yet. Thank you, Loretta!

  25. Was just wondering if these have an eggy smell or taste? I can’t stomach eggy smells or taste right now. Thanks

    Reply
    • No – I dont think they do and no one I know in real life has mentioned it.

    • As far as I know if you pass the egg yolks through a fine strainer, you’ll be able to see a fine layer (that protects the yolk), leave it aside. It reduces the eggy smell and taste.

    • that shouldn’t be necessary with these.. they really do not taste eggy if they are done correctly.

    • 4 stars
      Taste is quite eggy; I have issues with the smell and taste of eggs (I usually hurl immediately). I was hoping this would be more noodle than egg 🙁 This being said; I simmered it in a broth (2 pkgs beef OXO, 2 tsps garlic powder, 1/2 tsp pepper; 1/8 tsp sirracha; 2 tsps oregano and about 2 a cup and half of water). Then I added some shaved beef that I had fried with orions and garlic – Like a makeshift PHO; Its tastes pretty amazing; but I can still only eat it in little bis because the noodles are still quite eggy :/ I would NOT make this recipe without a silicone mat and don’t spread the mixture all the way to the edges if the mat fits your Ian exactly or it will run under it as the mixture is VERY thin, definetly not the traditional sense of “batter”. I cooked for exactly 5 mins, it will look like it isn’t done, but trust the recepie, it is done. I used a spatula to slowly peel it off piece by piece; there was quite a bit of breakage, so don’t expect to get long noodles, but if you are careful you can definetly get a decent noodle. Overall a good recipe, just not one for someone who doesn’t particularly like eggs.

    • 4 stars
      Orions is fat finger lingo for ONIONS :p

    • LOL!

    • I’m sorry you didn’t care for it. I didn’t find it to be eggy but it may be differences in eggs? I don’t know. I’m going try to do a video because it’s seems like the recipe isn’t as clear as it needs to be. The noodles didn’t break for me at all, either.

  26. Out of 63 comments so far, only 3 people actually said that they tried the recipe, and only one of those rated it. Yet there were 16 other ratings from 3 to 5 stars from folks who didn’t make the recipe but weighed in to ask a question or say some form of “these look great, I’ll have to try this”. And there were 10 questions about using some particular thing or other to replace the gluten, even though it was clearly spelled out from the beginning that nothing could be used as a substitute. Yes, you are a saint, lol!

    Reply
    • Pretty sure that I’m not up for sainthood… but thanks. 😉

    • 5 stars
      I HATE when people rate a recipe with a question and havent even tried the recipe.
      Try it FIRST, then comment on the looks or taste of it, not before you’ve even given it a chance! P.S., can I substitute anything for the vital wheat gluten?? (hehehe)

    • LOL!!

  27. I’m going to try playing with this using either almond flour, psyllium husk, or chia seeds. I have Celiac and therefore can’t have any gluten. but I’ve had luck using chia seeds and psyllium husk in the past as a binder.

    Reply
    • You might try leaving the gluten out totally and using extra egg white…. and I understand you can’t eat gluten at all.. but I don’t think the texture will be right without it.

  28. 5 stars
    Could you replace the wheat gluten with almond flour?

    Reply
    • No. Gluten is the only thing that will work.

  29. Thanks for this recipe. I’ve recently been diagnosed as diabetic and I really miss my pasta. You should just put a little note at the beginning of your post saying ” NO! XXX can’t be subbed for gluten! ” I’m glad I read the comments. Have me a chuckle to see how many don’t and ask the same question over and over. ????

    Reply
    • You’re welcome!

  30. 4 stars
    It’s super unfortunate no one has asked if you could replace the vital wheat gluten with something else.
    {*insert ridiculously exaggerated eye roll here*}

    Reply
    • LOL

  31. Reading through the comments I had to chuckle at the number of times the same question/suggestion was asked and answered – that being said, the answer is “a protein” so I have a bag of LivFit Plant protein in my pantry – it’s a protein so do you think that might work? If not, I know where I can get the whey gluten from already but would rather keep on the track we are 🙂

    Reply
    • You could try it. Nothing other than the gluten worked for my tastes.

  32. 5 stars
    I make this and it’s an awesome recipe. I have used them for lasagna and also make alfredo low carb sauce and even my husband eats it.. Thanks.

    Reply
    • Awesome! Thanks for letting me know

    • I’m ridiculously excited at the prospect of lasagna. Had originally gone looking for this as a base to keto swedish meatballs (yum!) but now that lasagna’s a prospect too, I can’t wait. I’ll playing around with this quite a bit tomorrow. All other low carb pasta’s I’ve tried lack the chew.

    • I hope you like it .

  33. I’m going to try your egg noodles in this recipe tonight. Little afraid to pressure cook your noodles, so will simmer, then mix in after. Will let you know how it turns out!

    Reply
    • Great! How did it work?

  34. 5 stars
    Could you clarify what you mean about simmering the noodles in broth?

    Say I make a cream sauce (Heavy cream, ham, spices) … once the sauce is ready and the noodles are ready can I just put the noodles in the sauce on low heat for a minute or so or do I need to make broth to simmer the noodles in?

    Also If I can’t have gluten can I substitu…. just kidding just kidding 😛

    (and yes my rating is based on the picutres)

    Reply
    • Yep, exactly- just put the noodles in the broth or gravy for a few minutes to warm them through. And thanks for the laugh.

  35. 4 stars
    1 cup of whey protein with 1/2 tsp xanthium gum is equal to Wheat gluten, It produces the perfect texture.

    Reply
    • I’ll have to try it.

  36. 4 stars
    P.S. NOT a fun way to find out you are allergic to gluten; My eyes have never been so itchy in my LIFE! Darn it all! My throat isn’t doing much better either :/ If you aren’t sure, I suggest you try a tiny bit of it, before you eat the entire dish. Bah!

    Reply
    • Oh no! So sorry!

    • This no more gluten than you would get in bread. If you’ve been eating bread without issues, you’re not allergic to gluten. These are not the symptoms of gluten intolerance anyway. It must have been something else that caused the itchy eyes and throat.

    • It may not be a sign of a gluten intolerance, but they are certainly signs of a gluten/wheat allergy!

    • Not symptoms of gluten at all. If you doubled over in stomach pain then it could be the gluten.

    • I find it hard to believe you have lived your whole life without knowing until now…. omg you have an allergy to gluten. Come on, really? I call bs. Are you really wanting us to believe that you have NEVER eaten bread or cereal? Pfffft! Baloney!

  37. Hi, Marye,

    Hmm a spelling I’ve nor seen. ..

    You keep stressing that gluten is a protein. It may be that the elasticity of gluten is what makes the difference. That characteristic is what traps the yeast’s CO2 bubbles for yeast raised bread to rise properly, IIRC. NO, I’m not saying the noodles have yeast or are raised. Just commenting on why gluten may be important.

    Reply
    • Yes, that’s exactly why the gluten is important. 🙂

  38. 1 star
    Followed the recipe exactly. The taste and texture was exactly like an omelette. Adding the gluten did absolutely nothing to make the texture more like noodles, and the taste is definitely eggy. Next time I’ll just make an omelette. It’s less trouble!

    Reply
    • Well, mine was nothing like an omelet, nor did it taste eggy. I’m not sure what the difference is, though. I guess I’ll try to get a video done so it’s easier to see. 🙂 Thanks for giving it a try.

    • Since the ingredients are eggs and cream cheese, and the recipe for scrambled eggs or an omelette is eggs and cream or milk, which is almost the same, the taste is going to be eggy. Adding gluten,which has no taste, is not going to change the flavor. I thought it might change the texture, but it didn’t do that either. How it’s mixed, baked, or simmered isn’t going to change the flavor either.

    • 5 stars
      Seems taste can be a rather touchy subject to some at times. Too bad all yours seem to be your mouth.

  39. Hi, can you substitute gluten with xanthum gum?? Kidddddiding, question is do you simmer them before using them like Alfredo os speggetti sauce?.. the other question is, can you gently roll this like a jelly roll and cut them and then unroll the.m to sort of dry before you simmer them in broth?

    Reply
    • HA! You’re cute. I just simmered quickly in whatever sauce I was using… They don’t dry but they are flexible enough to roll.

  40. I read through the comments and saw the same question about the whey replacement. Since I am on the atkins diet for an unknown medical issues, I’ve been looking to make high protien, low carb foods ranging from pasta all the way to gummy bears. In the process, I came across beef certain that has 12g of protien. I will buy the whey and use both to see how each batch turns out. Gelatin may seem odd, but with 12g or protien, I don’t see why it couldn’t work.whwn I make the batches, I’ll try to come back and post how they worked out.

    Reply
    • That’s awesome! Thanks!

  41. 4 stars
    Can you double the recipe and do on a cookie sheet?

    Reply
    • You should be able to. Just make sure to get the layer of batter very thin

  42. Can I use…oh, I dunno….rubber cement instead of wheat gluten?

    Reply
    • Sure Fiona! Rubber cement would be great! Also spackle. Spackle would work I’m sure. 🙂

    • 5 stars
      Yeah! that’s it. Rubber cement also sicks to your ribs too. Although it might make a weird case for some gastroenterologist who might be reporting those finding in a medical journal. Pictures included of a rare gastrointestinal phenomenon. There’s a joke in here somewhere Yaw.

  43. I tried to make the egg noodles and it was a total failure. Followed the directions without any substitutions.’ Not sure what happened. The texture was off. It was nearly impossible to remove from the pan and I used the latex mat and sprayed as well. It was mushy and seemed undercooked. I was disappointed because I had made the sauce and was ready to eat. It looked like the mixture was set and cooked, Perhaps my oven is off.

    Reply
    • Jamie – I’m going to try to do a video as soon as I can get the house quiet (as in it may be when the kids go back to school). I’m not sure where the problem is unless it has to do with the eggs being used – which seems like a long shot.

  44. Could these work for haluski? It’s a cabbage dish where you fry egg noodles, cabbage, and kielbasa in a pan with vinegar.

    Reply
    • They are pretty delicate but I think you’d be ok… just be as gentle as possible

  45. 3 stars
    Made the noodle tonight. The batter is very thin, poured like water., ran off the mat on to the pan. Definitely need a video. The taste is mild not too eggy at all. I simmered the noodles in chicken stock, added salt and a pat of butter and had a very satisfying bowl of noodle soup.

    Reply
    • I’ll try to get to it as soon as the kids are back in school… there’s no way I can do it with 10 people in the house!

    • If it was so good, why only 3 stars. Should have been 5.

  46. 5 stars
    Thanks so much for this recipe! I am on a keto diet and I missed noodles. I added a pinch of salt to the mixture, but other than that I followed the recipe. I added it to my chicken noodle soup, and it tastes great! The texture is very noodle-y, and very satisfying. I foresee myself making this in the future.

    Reply
    • Thanks Charlene! I’m so glad you liked it!

  47. 5 stars
    I have been looking for years for a recipe like this. I’m wondering how many folks here realize what a break through this really is? Thanks Marye.
    My first attempt resulted in too much running off the sides into the cookie sheet. Spraying the silicone mat first was probably the culprit. (canceled the surface tension if any) I get maybe 2 stars for execution. You get 5 stars for the recipe.
    PS if ever there was a time to be sure one’s oven rack or entire Oven for that matter to be level this is it. Because the batter is so thin.

    Reply
    • very true, Bob. The batter is thin. Have you watched the video? 🙂

  48. I had pasta last night, and I feel guilty that I cheated. This recipe is that good. I followed your directions exactly, including simmering the noodles in some sauce for a few minutes. What size pan did you use? It was hard for me to estimate and I ended up throwing away some egg mixture. Putting pan sizes in all your wonderful recipes would be helpful. Keep up the good work. You are my low-carb, go-to guru.

    Reply
    • 🙂 So glad you liked it. I used a standard sized cookie sheet with sides. I’m not sure what size it is.

  49. LOVED the comments about rubber cement & spackle. I also chuckled at the number of times you had to say NOTHING WILL SUBSTITUTE!

    So, anyway, my question is about quantity. If I want to use this for lasagne, will one recipe work, or should I make a couple?

    My 11 year old daughter of course would eat past three times a day if she could. But my 15 year old son is now T1, so I don’t make it very much any more. So if this works it would be such a treat!

    Thanks!

    Reply
    • 🙂 Thanks Lisa. I think that this isn’t enough for a whole lasagna (I make them in 13×9 pans?) but doubling the recipe should be about right.

    • Thanks! I actually checked the link you put in the article to the original recipe. And in that article, she says that the noodles don’t necessarily re-heat very well, they seem to get over cooked. Have you found that you can have leftovers of these noodles without ruining them? Just thinking maybe I’d make a smaller lasagne, less likely to even have any left over, then. And only need one batch.

    • How long did you cook them in the microwave? What a great idea!

  50. 5 stars
    Hi, Just wanted to thank you for this recipe. Although I cook a lot, I never had such a great idea. I cooked the noodles in the microwave in a square glass container because I didn’t want to wait. I cut in halves and used them as lasagna’s pasta. Its was absolutely delicious. Is as good or even better than the real thing. Thanks again for sharing. From now on my life is different!

    Reply
    • Brillaint! I never thought about the microwave!

    • We’re you able to cook them in the lasagna just like regular pasta? I seen where it said they were delicate and only cook a few minutes in sauce.

    • How long in the microwave and what power?

  51. Does the texture improve with more gluten? 1/2 tsp seems like such a small amount

    Reply
    • Nope. Just the 1/2 teaspoon as written.

  52. Does anyone else find it funny that someone is complaining about the “eggy” taste of egg noodles?

    thank you so much for this recipe, I’m going to watch the video when i get home tonight and try to make them for my hubby!

    Reply
    • Let me know what you think. 🙂 and.. yeah. 😀

  53. 5 stars
    Made this today, it was great! I didn’t have a silicone liner, so I used parchment paper LIBERALLY coated with butter. Worked fabulously, pealed up just like the video. I made macaroni and cheese for myself for the first time in 4 months, and it was so delicious! I’m really glad to have found the recipe, thank you!!!

    Reply
    • That’s awesome!!!

  54. How long did you cook them in the microwave for?

    Reply
  55. 5 stars
    These were perfect! I’ll admit that I was a bit skeptical but they were just what we needed for our keto pasta. I didn’t sauté them, as suggested, but I think our piping hot sauce handled that for us. 😉 Thanks for a great, easy recipe!

    Reply
    • so glad you liked it!

  56. 4 stars
    I realize that I’m a little late to the party, but I have a substitution question for you… I PROMISE IT’S NOT ABOUT GLUTEN, LOL! Do you know if only egg WHITES could be used instead of the whole egg, to cut down on cholesterol? I plan on trying of the recipe on my next off day regardless, but I was just wondering.

    Reply
    • That would probably be fine – although I’d worry that they’d loose some texture and be more rubbery.

  57. I’m not sure how you claim this has 0 carbs when you are using wheat gluten, which has ~14g of carbs per 100g.

    Reply
    • Because we are using such a tiny amount divided by servings – and it works out to less than 1 gram less fiber. Do the math.

  58. 3 stars
    Hi Marye,

    I followed your recipe very closely for your Low Carb Egg Noodles with high hopes.

    The first problem I had… was similar to what you, in the video, appeared to be challenged with… except for the first strip and the last strip, the noodles came off the silicone mat in little pieces. Do you have a better method for removing the noodles from the silicone mat?

    The second problem I had was that the noodles all but disintegrated in my creamy pasta salmon sauce. If it hadn’t been for the full bunch of broccoli, my supper would have simply been a rich salmon bisque! LOL

    Next time I think I’ll try only leaving the noodles in the sauce for just a few “seconds”.

    Good grief

    Bob Brett
    Slim yet at the very early stages of pre- diabetes
    Olympia, WA

    Reply
    • They do break apart if they aren’t cooked long enough – that was my problem. 🙂

  59. 4 stars
    These didn’t come out right but that was my fault. I didn’t have a large enough baking pan so that my silpat would lie flat which caused the batter to pool in the middle and it took a long time to cook (11 minutes) and I had to keep pulling it out of the oven, cutting off the cooked part, etc. Having said that, they were pretty good even though some of them were kind of thick. I made beef and noodles and simmered the noodles in the crockpot on low for about 20 minutes. I ordered a new pan and will try this recipe again because I think it will be good if made correctly. Also, I doubled the recipe 2 oz of cream cheese, 4 eggs, and 1/2 tsp of vital wheat gluten. Thanks so much for posting..

    Reply
    • Thanks for letting me know! SO glad you liked them!

  60. Made them tonight. I thought I messed them up since they looked eggy but really they turned out great. I can’t do gluten so I tried the xanthum and I also added some garlic powder to the mix for taste.i think I cooked for 7 minutes total.we actually sliced them into little squares and threw them into homemade chicken noodle soup. It tasted close to dumpling style noodles. Not slick/chewy but very good. My 14 year old T1 loved them and wants me to make more. Overall it absolutely loved these. Will be making again in the very near future. Thanks for such a great and simple recipe!

    Reply
    • Thanks for letting me know, Kim!

  61. Can you think of any reason these wouldn’t hold up in a lasagna? It’s the first keto-solution to a lasagna noodle I’ve seen that seems like it might adequately substitute.

    Will they hold up/not become rubbery if baked in a sauce for 30 mins?

    Reply
    • If the sauce was too liquidy they might disintegrate… other than that they’d be fine… you might make them in a smaller pan so they are thicker?

  62. 5 stars
    Genius! Love Love Love them! All is right with the world. I can eat ‘pasta’ again????????

    Reply
    • Thanks for letting me know!

  63. 5 stars
    These were great! Made them last night exactly as directions said and could not have been more pleased. Can’t wait to try with more not flavor variations. Thank you so much for sharing this recipe!!

    Reply
    • Thank you for letting me know, Gretchen! Glad you liked them!

  64. 4 stars
    OK, how can a recipe that includes 2 eggs and 1 ounce of cream cheese and say that it contains 0 carbs?? I count at least 2. I know that you have a disclaimer about nutritional information., but this is pretty obvious to anyone who’s been in a low carb lifestyle. The nutritional information. should be revised.

    Reply
    • 2 eggs = 1.15 carbs + 1 ounce of cream cheese =0.64 carbs /2= 0.89 carbs. Less than one carb generally defaults to 0. Hope this helps.

  65. 5 stars
    Love, love, love this recipe!! Made it last night and cut the “[email protected] into wide noodles and made lasagna Rollup’s. Rave reviews for a wonderful dish-very light in carbs but tasting like an authentic lasagna. Thanks, Marye!!

    Reply
    • 5 stars
      Sorry for the typos!! Lol. So excited my fingers were flying. “Cut the “pasta” into wide noodles.

    • Awesome!!

  66. 5 stars
    is there a way to make these look like macorroine? spelling

    Reply
    • no, not that I know of.

  67. I am saying sorry now. I just have to because I read all the commits. “Can I substitute the eggs with flax seed. LOL. I started keto and I am very excited to try these. I love pasta. Being of full of crazy thoughts and silicon candy molds, do you think it is possible to make ravioli? I realize I would have to do it in layers of sorts like baking the bottom of the mold and then filling it, cover and bake the top? And no I have not made it yet, but knowing it is a egg noodle I am excited and giving you 5 stars. will post again after I make a mess and enjoy dinner.

    Reply
    • Ha ha!!!

  68. Is there any reason that I couldn’t make this in a buttered glass pan, instead of a cookie sheet?

    Reply
    • It might be harder to get out

  69. 5 stars
    I couldn’t find wheat gluten anywhere. I will order it from Amazon. I used psyllium fiber. Of course I didn’t have anything to compare it too, but I will tell you they turned out great. Finally a replacement for pasta. It really is a game changer!
    Thank you Marye from the bottom of my heart!

    Reply
    • that’s great!

  70. 5 stars
    I just discovered this recipe and WOW!!! I can’t even tell you how much I love it!!! My husband is diabetic so I haven’t made Chicken Noodle soup in over 5 years (since he was diagnosed). I made these last night and then made your soup recipe. They were fantastic!!!

    I doubled the recipe because I knew I was going to double the soup recipe. I will say that the first batch had a few issues but the 2nd batch turned out great!! On the second batch I let them bake for about a minute and then I opened the oven and king of tilted the pan around a bit to make the batter spread out more evenly because either it just wants to pool together (I did use silpat and a heavy duty cookie sheet) or my oven isn’t level. That second batch turned out perfect!!!

    I reheated some of the soup for breakfast and the needles reheated fine. I just put it in the microwave for about a minute.

    I’ll definitely be making these noodles into other things like lasagna noodles, alfredo noodles, etc. I have a true appreciation for people like you that can create recipes like this!!! Thank you so much!!!

    Reply
    • That’s awesome! So glad you liked it

  71. OMG! I can’t take it anymore! This recipe only works with Gluten. Marye says you cannot substitute anything for the gluten. If you do, then you are not making Marye’s recipe. If you are celiac, search for a different recipe because this one has gluten as an ingredient and you cannot have any gluten. Nobody is forcing any of you to cook this recipe. If you do not want to use gluten, look elsewhere. This clearly isn’t the recipe for you.
    Sorry Marye — you have been so nice and patient to all. I am not so patient.

    Reply
    • LOL!!

  72. 5 stars
    I have made these once a week because they are a quick favorite and so easy! First batch I ever made was after watching the video and it turned out perfect. I have yet to have issues. Thank you for making such a fantastic recipe for this Italian woman that’s been going batty without her noodles!

    I have found when making it for chicken noodle soup that a pinch of salt and a bit of parsley in the blender too helps the noodles taste like they have been in the broth a long while!

    For a cream sauce pasta I’ll add salt and a dash of garlic powder!

    Thank you again so much!

    Reply
    • Thanks for letting me know, Riss!

  73. 5 stars
    Great recipe thanks so much. I didn’t have a silicone mat so i used parchment and sprayed with olive oil and had no problem other than the paper got a bit wrinkled. Made the noodles slightly uneven but still came off the paper and worked great. I also substituted 1/4 teaspoon of flour due to not having gluten on hand but seemed to work fine.

    I ended up ordering some silicone mats off amazon I like the noodles so much and I will grab some gluten to see if that makes the noodles even better. Gonna try lasagna this weekend!

    Reply
    • That’s great Erik!

  74. Have you tried using these as lasagna noodles?

    Reply
    • Not yet, Debbie but that’s on the agenda!

  75. Why did all my noodles break when I simmered them?????

    Reply
    • You either simmered them too hard or the noodles weren’t baked firm enought. 🙂

  76. 5 stars
    I made these noodles tonight and they were just great. My husband loved the Fetucchini Chicken noodles.
    Thank you so much for allowing us to eat noodles again????????!!
    (Can I replace the gluten………LOL!!)

    Reply
    • LOL! Glad you like them!!

  77. 3 stars
    I just tried this and one issue I had is that my cookie sheets pop and twist once they get into the oven, they never stay perfectly flat. So the mixture ran to one side but I was still able to slice it and remove it without any issue right from the buttered parchment paper.

    It doesn’t taste eggy at all but it was too soft for my liking. I will try it again though. I put it right into a pan of alfredo sauce and there was no way to really strain the excess sauce off so that was an issue.

    I also tried a batch in a glass pan, just needs to bake longer but came right off the buttered surface.

    I think next time I will put them into a pot of vegetable broth that I can easily strain off and then let them dry out and put my regular pasta sauce on top. I’m not giving up on them yet.

    I did see that someone asked if they could just use the whites so I might try that as you said it could make them more rubbery and I like al dente pasta lol. Any idea how many whites I should use instead of 2 whole eggs? Or tips on getting them more chewy?

    Reply
    • Try 3 egg whites per whole egg called for in the recipe

  78. they were great.

    Reply
    • Thanks Nancy!

  79. I would like to know if these noodles could be baked and then dried for storage for later use. I would prefer them to be shelf stable than to have them in freezer?

    Reply
    • I don’t think that would work. :/

  80. 5 stars
    This is an awesome recipe. Will definitely make these again. I get 2 servings from one recipe. (Bariatric patient) I used my pizza cutter and and very thin slices for a spaghetti noodle. Thanks for the recipe. I have subscribed to keep up with other recipes.

    Reply
    • So glad you liked them, Carla!

  81. 5 stars
    OMG! My husband and I recently started a low carb diet together and have been researching websites for recipes and advice. My husband loves pasta and this recipe works as a low carb replacement! We spread the mixture too thin during our first try but it still yielded a fresh homemade delicious pasta. Thanks!

    Reply
    • Thanks for letting me know, Melissa!

  82. To cut more easily, just roll up the whole sheet of pasta like a Yule log or spiral cookie dough and cut down the log for the desired width. This method makes it especially easy when wanting a skinnier pasta shape. Thank you for the recipe!

    Reply
    • Great idea!

  83. This recipe sounds great. Will try it tonight. One question – can these noodles be dried for future use?
    thanks

    Reply
    • Nope. I wish!

  84. In the video she is cutting the noodles right on the silicone mat … what is she cutting with ? Obviously its not a regular knife.

    Reply
    • It is actually a regular knife, Carol. I am cutting carefully right on the silicone mat – and it hasn’t been cut or nicked yet. 🙂

  85. 5 stars
    Marye,
    Thank you for posting this recipe.
    I’ve made them so far only once and they turned out great!!! I was able to roll the sheet up like a jelly roll and cut them so they were long noodles. I used them for spaghetti. Yummylicious ???? Also reheated them in the microwave the next day with no prob. I am planning on lasagna this week and can’t wait. I’m also going to make tuna casserole-the idea put in my head from reading your posts. I will also try some garlic powder just for fun. You are a very tolerate person for so many ridiculous posts I’ve read. I am very grateful I have found your site and am a forever fan????

    Reply
    • Aww Maura – you are so welcome..and so sweet. Thank you!

  86. 5 stars
    I made these yesterday using straight from the fridge eggs and cream cheese, parchment paper sprayed with cooking spray (I folded up the sides of the paper to prevent leakage), and a mini-chopper. Even with these imperfect tools my noodles were perfect. I was able to just tilt the pan until the batter was covering the entire area, which made them fairly thin and a few on one side were over-done but still were fine in my faux chicken faux noodle soup. They cut easily and slid right off the paper. My kids had nothing bad to say either! I will make them thicker next time for eating in a sauce as they are fairly soft but did hold up in the soup and even by lunch today were still great. Thank you!

    Reply
  87. 5 stars
    Have you tried this with fat free cream cheese? Wanted to see if I could cut down the calorie count a bit more being on weight watchers I’m into the point count and this is 4 points.

    Reply
  88. 5 stars
    Thank you so Much this recipe.. It has helped me stay keto while Sick. Omited Wheat glueten Added Xantham Gum!!!

    Reply
  89. Hasnt anyone asked about substituting the eggs and cream cheese yet??? People, READ and then THINK!
    Good for you for keeping your cool, marye. And thanks for the recipe.

    Reply
    • Leeks, laughing my head off! Marye, you’re incredibly patient and kind. I taught Special Education for 30 years, and some of these comments are really trying my patience. People, make the recipe as stated. If you can’t handle wheat gluten, look for a different recipe! Also, stop asking her the same questions that have already been answered like a 1,000 times. Don’t be so lazy, read through comments, I guarantee you most of the time your question has already been answered! Thanks for your great recipes, Marye!

  90. 5 stars
    Oh my! Yes! Family wanted homemade noodles for Easter. So I am making my grandmas noodles but here is something I can enjoy! Thank you very much for the recipe!

    Reply
  91. What size pan?

    Reply
    • It doesn’t really matter – it will only spread so far.

  92. 4 stars
    So mixed review here… like most low catb/keto substitutes this is a little lacking… but that’s to be expected. I used zanthum gum & glass pan. I had to double the baking time for it to set up.
    That said, they cut very thin & very easily & I was able to get 2 servings.
    I added these to my turkey bone broth for a very satisfying soup.
    The taste is only eggy in comparison to regular noodles. They provided the texture I needed to simulate traditional noodle soup. However, I would probably just have a few oyster crackers next time & call it even

    Reply
    • Again – if you substitute for the tiny bit of gluten it makes a huge difference. SO you really aren’t reviewing my recipe. You’re reviewing yours.

  93. What is the carb count for this recipe? Don’t see it anywhere.

    Reply
    • 0. my nutrition calculator leaves it off if it’s 0

  94. 5 stars
    Regrettably I was one of those who couldn’t get the recipe to work. My baking sheets weren’t perfectly flat so it was a real mess, the batter separated on the silpat and I couldn’t get the thing to set. This morning I had an idea and it worked perfectly- I cooked the batter in a non-stick frying pan with a kiss of EVOO like a crepe! Worked like a charm. Made your alfredo sauce with some chopped spinach, simmered the noodles in the sauce a few minutes and served it with a crispy pork roast. What a treat! Thank you so much, I’ll use this recipe again and again.

    Reply
    • That’s fantastic!

  95. I’m excited to try these 🙂 Love pasta but am low carb, so these look perfect. I have a suggestion for cutting – try using an herb cutting wheel (herb mincer), this would give long, thin pieces and uniform too. I also have a question – can I use a hand or stick blender? I have a Vitamix but hate that I always have to leave some bits behind b/c I can’t get it all out from the bottom (but I see the batter is thin, so this might not be a problem?)
    Thank you for your thoughts 🙂

    Reply
    • I don’t know if a hand blender would work but give it a try!

  96. 5 stars
    Can I make these without eggs? Haha.. Jk!! These questions crack me up.. Come on peeps.. If you want to make something completely DIFFERENT – – .. Just do it. You don’t have to ask Mayre !!

    These are awesome! Best LC noodles ever and I am really happy with the difference that little bit of gluten makes in texteue/bite. More like a ‘real’ noodle. Looking forward to trying in soup, but I’ve been making every week with Alfredo or some other sauce as a side. Grateful to you for rhe recipe. THANK YOU!

    Reply
    • Awww… thanks so much!!

  97. Sorry – still too eggy for us. I followed the recipe and won’t be making these again.

    Reply
    • Don’t be sorry. Different people have different tastes – I didn’t find them eggy and I really dislike eggs.

  98. 5 stars
    I made these tonight for supper (just finished eating) and they were fantastic! I simmered them in a mixture of chicken broth, soy sauce, hot sauce, garlic, and ginger, then added some leftover cooked veggies and chicken for an eastern-inspired chicken noodle soup. I didn’t find the noodles eggy, but it wouldn’t bother me if they were because I love me some eggs. I didn’t change a thing in the recipe (yes, I actually DID use the vital wheat gluten! 😀 ). I know I’ll be making these on a regular basis now – I think I’ll be riffing on the classic tuna noodle casserole later this week. Thanks so much for a wonderful recipe!

    Reply
    • I am so glad you liked them, Amanda!

  99. I’m excited to try this recipe. What is the sugar content? It’s not in the breakdown. Thanks!

    Reply
    • 0. My nutrition counter doesn’t add anything if the total is 0.

  100. 5 stars
    First, you DO NOT need a silica mat. I made these in a huge oven-safe frying pan sprayed liberally with cooking spray and it worked great. After the five minutes cooking time, I took the pan out of the oven and just let it sit. Everything firmed up nicely, I lifted one edge of the “noodle” and the whole thing peeled out beautifully. I rolled it up and sliced into fettucine and it worked AWESOME. I also added a pinch of Kosher salt, a pinch of black pepper, and a half pinch of garlic powder to the batter. ABSOLUTELY PERFECT. These are NOODLES folks, not slimy oddly-textured whatever-the-hecks, but real noodles. The texture is just right. These are what I’ve been looking for forever. God bless you for this!!!!!. We’re having pot roast for dinner, and while my girls have noodles with their sauce, SO WILL I!!!!!!

    Reply
    • Tracy! Thank you! This is such a controversial post I LOVE when I hear good comments! 🙂

    • Tracy, what kind of pan did you use, non-stick, iron? Also, approximately what size? Thanks!

  101. 1 star
    maybe I cooked mine too long. would not peel off silpat without breaking into chunks.

    Reply
    • Sorry it didn’t work for you Karen – I’ve not had that problem.

  102. 5 stars
    Egg noodle realness!! Spot on taste and texture for me (a major pastaholic). I used a stick blender with perfect results. You are a godsend, Marye! Thanks so much.

    Reply
    • Thanks for letting me know Guy!

  103. 5 stars
    Found your egg noodle recipe on Pinterest and tried on a whim (minus gluten). Followed your directions and sauteed in a little onion broth. Oh. My. Word. Low carb noodle perfection for pennies. Thanks so much! Shared your link and credited your site on my IG to friends. Thanks! Definitely a new staple in our home.

    Reply
    • Jenny – I’m so glad you liked it!

  104. Hi Marye,

    Thanks for this recipe. I’m Christine from The Netherlands:;-) I want to ask can I also use this kind of pasta also to make lasagne leafs?

    Reply
    • It should be if you handle it very carefully.

  105. 5 stars
    Just made these, without a silpat (I used parchment) and with a wonky cookie sheet (I desperately need a new one, and will have one before I make these again) but they were great! I really wanted chicken noodle soup, as I woke up this morning with a sore throat.. These are awesome!! Very little taste, not eggy at all, and my chicken soup really hit the spot! Thanks!

    Reply
    • I love chicken noodle soup! I am so glad you liked these noodles, Dana!

  106. 5 stars
    Made these today – with the wheat gluten. Total game changer! Thanks for this wonderful recipe. Can’t wait to make them with a bolognese sauce — it was steak and broccoli alfredo today! I also read and LoLed at many of these comments.

    Reply
    • 🙂 I am glad they worked for you! Thanks for commenting.

  107. You are a very nice person to do all this work. I would not have nice words to say to the not nice people who act like they are paying you for this service. I wonder if anyone ever reads the comments before they ask a question that has been adequately answered 100 times. I could never be a blogger. Thank you for sharing.

    Reply
    • 🙂 you’re welcome! Thanks for the comment. 🙂

  108. 1 star
    Be MUCH more useful if you actually put needed details in the recipe, such as the size of the pan used, what speed you used on your blender, things that are quite vital to getting this recipe correct and NOT wasting ingredients. People don’t always have time to watch videos or dig through 100s of comments to find such information.

    Reply
    • Thank you for your thoughts and concerns. I will take them up with management at our next board meeting.

    • Your one star is very unfair since you didn’t even try the noodles. She has given those of us on low carb back REAL noodles, not slimy gross things. Bless you, Marey.

      As far as the nutritional content. It is there. If it is not, it is ZERO if less than one. When you buy chicken do you complain if the package doesn’t have a CARB count because it is ZERO?

      Never mind, you probably do, because you are just a hater. Diet is not going to fix your sour attitude . I feel sorry for you that you are so unhappy you have to invent things to complain about.

    • Chad, wow how rude! I suggest you work on and research your own recipes. You definitely shouldn’t be trying other people’s recipes, because they’re not up to your exacting standards! You’ll be much happier!

  109. 5 stars
    I made these noodles tonight and it was so good! I warmed them up in some alfredo sauce and wilted spinach and it was excellent.

    I am so happy I found this recipe. It’s so easy, quick, are just like real noodles.

    I can’t wait to try them in chicken noodle soup.

    Zoodles are great in saucy things but I had been bumming over what to put in soup.

    Reply
    • So glad you liked them!

  110. 5 stars
    Thank you Marye for a delicious recipe. I crave noodles & this satisfies it! Also thank you for all the time and effort you put into posting your recipes. Some of the comments left are ridiculous! In my opinion, if a recipe is not something that apppeals to you then MOVE ON instead of hashing and rehashing and beating it to death. Everyone is entitled to their opinion but those comments are so annoying.Guess you do need a sense of humor huh! Lol! Thank you again!

    Reply
  111. 5 stars
    Thank you so much for giving me back bolognese! Low carb eating wasn’t really a hard switch for me except missing Italian food. I doubled the recipe and used a 9×13 pan to bake them. The most unusual thing was that the center set before the edges, usually it’s the other way round. These noodles topped with bolognese, served with keto garlic bread, I though I was in heaven!
    They really do hold up to reheating as well, even topped with the sauce, just don’t stir vigorously ????

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  112. I saw your recipe on Highfalutin today and since it is snowing I gave it a try to add to our chicken noodle soup. The recipe is super!!! Now we can have noodles without all of the carbs. The soup and noodles turned out so good. I used parchment paper and a cookie sheet that decided it needed a new wonky shape when heated( mixture was really thick on on side) but I was able to salvage all of the mix after repeatedly reheating the thicker portions until they were set. No sogginess in the noodles and they held up well in the soup. Kudo’s to your creativity! Now to try them in other things as mentioned in the comments that I didn’t read before making the recipe, whoops!!

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  113. 5 stars
    Sorry five stars on my last comment!!

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  114. 5 stars
    Made this today and was over joyed! With my German/Mennonite heritage I desperately missed homemade egg noodles with farmers sausage cream gravy. I now have a suitable replacement. Thank you from the bottom of my heart ❤️.
    I have a neat way to make thin quick noodles. I roll my up and slice. My mom always made homemade noodles that way. Once stirred up in hot water or sauce they quickly unwind into noodles.

    Reply
  115. These look wonderful. Pinned for future use! Thank you!

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  116. Ever Tried making a larger batch and then dehydrating for later use?

    Reply
    • No I haven’t.

  117. These were fantastic. Thank you for sharing the recipe. We used them in beef stroganoff and they honestly passed as regular egg noodles. I was a little skeptical when they came out of the oven but once they cooled and were sliced I was thrilled. Thank you!

    Reply
  118. 5 stars
    I just made a batch of these noodles exactly according to the recipe. That came out great!!! Will pair perfectly with beer stroganoff.. Will be making these often. Very simple to make.

    Reply
  119. I know you say that you have to use Wheat gluten, but do you think that maybe using xantham gum would have the same effect? The reason I ask is because I have gluten reactions.

    Reply
    • some people have used it successfully

  120. I have a ceramic coated non-stick pan. Do you think this would work with the silicone baking sheet?

    Reply
    • it should. 🙂

  121. 5 stars
    This is a game-changer. Thank you so much for figuring it out and sharing.

    Reply
  122. I’m curious what cream cheese you used because when I add all the ingredients into my Carb counter it comes out to 2 carbs.

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  123. I should have listened to Marye who has said over and over that there is no substitute for gluten. But I had no gluten. I was determined to find something “similar” so I used 1tbsp (5g) psyllium husk powder since I had some.

    It baked fine. And for the most part eating these unsauced was passable. But once I added it to an Alfredo sauce, something happened. They turned spongy and gritty all at the same time. It was very sad.

    I’m not sure if I want to splurge on yet-another-expensive-keto-ingredient (like wheat gluten) so I might try this again with just eggs and cream cheese.. and see what happens. (In reality I might try again with another substitute that I already have on hand. Maybe gelatin this time… or arrowroot.)

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  124. I finally tried this recipe out, despite having tracked down and purchased the vital whest gluten months ago, lol. Anyway, I followed the recipe exactly, well except for a minute longer cooking time. It came out of the oven nicely set up and cooled even more firm. (I pulled the silpat off the sheet pan and cooled it on the counter.) I was able to easily roll it up jelly roll style and cut into perfect fettuccine strips. I heated them up in the sauce for a few minutes. Hubs enjoyed the seafood,
    spinach Alfredo sauce with these noodles alot. This is a game changer! I will be trying these in other pasta dishes! Thanks

    Reply
  125. Making a few batches of these for dinner tonight. I added a TBS of parmesan and a pinch of salt. A sharp spatula for removing from silicone mat is a must. Hubs is excited for dinner. I am putting chicken Alfredo with broccoli and pine nuts on it.

    Reply
  126. Thank you for the time, research and effort you put into this recipe and posting it for others, who like my husband, have to use meds and eat very low carb to maintain reasonable blood sugar. I do wish that the few know-it-all commenters would do a little of their own research, like reading their own labels, and then do the simple math before pouncing like tigers! Folks, be grateful someone else is doing the hard part for you!

    Reply
  127. I tried to watch the video but there were so many other videos playing on your site it froze. Is there a way to turn off all the ads?

    Reply
  128. Hi guys! Made this tonight. Mine definitely turned out eggy, not really noodle texture at all, but after reading the comments and different experiences, I’m starting to wonder if maybe the size of the egg is the issue. I used large eggs. So maybe 2 large eggs was to much egg for that amount of cream cheese. I’m going to try smaller eggs next time and see if I get a better result. It may just be the proportion gets thrown off depending on what size egg you use.

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  129. Where can I buy wheat gluten? Is it the same as wheat flour? Do I have to buy a whole bag to get 1/2 tsp? I’m a penny pincher.

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  130. I made these today and they turned out great! No eggy taste at all and the texture was perfect. Thank you sooo much for that brilliant idea!

    Reply
  131. Do you think once this is baked off I could run the dough through my kitchen aid pasta shaper? I have the one that does elbows and such. Your thoughts?

    Reply
  132. Thank you so much for sharing this! I can’t wait to try this on the weekend. I love it!

    Reply
  133. How long are these good for in the frig.? I meal prep for the week.

    How long do you simmer in a sauce or broth?

    Reply
  134. Hello, I know this was posted a while ago, but if anyone knows… Can these be baked into a lasagna? will this over cook the noodles or make them mushy?

    Reply

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