Cupids Health

How to make keto vegan pasta

Not many things in life are more satisfying than a hearty plate of pasta. In this video I’m showing you how to make the most gorgeous keto vegan pasta with simple ingredients and steps. Keto life has just got that much more exciting.

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You can make this pasta with any one of the following flour:
100g lupin flour
100g defatted sunflower flour
100g hemp flour (hemp seed flour)
100g oat fibre
50g coconut flour (coconut flour only needs half the amount)

50g vital wheat gluten
1 tbsp konjac powder (or xanthan gum)
1/2 tsp salt
½ cup cold water (oat fibre and coconut flour may need more liquid)

1. Add all dry ingredients (bar water) in a mixing bowl and mix well.

2. Pour in ½ cup of cold water and mix/knead till it forms a smooth dough (add more water in the process if required)

3. Roll out the pasta dough with a rolling pin (or pasta machine) till it reaches desired thickness. Cut into desired width pasta.

Fresh pasta: Cook in boiling water for 20-30 SECONDS (don’t overcook!)
Dried pasta: Cook in boiling water for 4-8 minutes (or till desired firmness)

Drain and option to drizzle some olive oil to prevent the pasta from sticking. Serve with your favourite pasta sauce and enjoy x



45 thoughts on “How to make keto vegan pasta

  1. I did try the recipe with my Kitchen aid mixer and also my Kitchen Aid pasta roller and cutter attachments. I am drying the rest to use another day. I really do like this so much. Now to try to figure out the carb count……

  2. Excellent, going to try this this weekend … but small tip, add the EVOO after the sauce — if it's anything like regular pasta the tagliatelle will absorb the sauce better that way.

  3. I think it is a joke from you once again as the pasta smell in the pan and lost the shape… like smash potatoes… ridiculous. Very upset I spoiled many thanks for non reason. Forget that wrong pasta recipe

  4. Tried this recipe, it works well but I find the pasta itself to be somewhat gummy (every other aspect of the pasta was good). Going to try and dry the tagliatelle (I tossed them in fresh) and see if that gives me the possibility of getting them al dente. Did anyone else have the same experience?

  5. First I need to thank you for your video and sharing. I made the pasta and I liked it. Also I made say that the pasta was too gummy. However I found this recipe using eggs, olive oil and only 1/2 tsp of the gum. Although you are vegan can you make a non vegan version? Maybe using the eggs?

  6. you are a GODESS !!! I've been wondering for months if I can just use gluten (aka wheat protein) to add that missing ingredient in pasta or bread and here I find you again !! You don't just make vegan keto possible, but you make it amazing !! I keep telling people that you can make even vegan keto variations of foods, that actually end up tasting even better than the originals ! but then, with fully unclogged arteries and happy healthy gut microbiota, you defintely start to taste things differently and crave healthy foods like there's no tomorrow. I just love your recipes soo much ! Every time I make one I can feel my body thanking me for the full nutrition and deliciousness of it all ! Now that's actual satisfaction !

    PS: I just got a slow cooker, any fun ideas ?!

  7. I have seen a lot of people making keto recipes., but you are unique. Your recipes are amazing and I'm gonna follow u every time u make a new recipe. Thank you for making my keto diet easier 🙌🙏

  8. You are the best vegan keto you tuber so far. You get deep into the details on cooking from scratch. I don't need someone showing me how to cook a beyond burger that I would not eat anyways. lol

  9. I tried the recipe with lupin flour and the result is amazing: taste like regular pasta!
    Thank you so much for this recipe.
    However, the dough got trapped in my pasta maker so I did probably something wrong but I don't know what? It took me 1 hour to clean it properly… Any tips?

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