Keto Black Spaghetti Pasta Noodles

Have you ever made black pasta? These keto noodles look just as cool as squid ink spaghetti but with none of the carbs!

It's just as easy as the basic Keto Spaghetti Noodles, plus we're adding a tablespoon of squid ink for naturally black effect. These noodles have a mildly briny flavor and will add a dramatic black color, making it perfect for the spooky season.

Serve them with Classic Marinara Sauce or pesto and add some seafood for the ultimate Halloween-inspired pasta dinner recipe. And it's not just seafood, it will work well with chicken and some White Cheese Sauce too!

Adapted from Ann's Original Keto Pasta Recipe

Just like the basic recipe, this one has been adapted from Ann's Original Keto Egg Noodle recipe so make sure you give her some love on YouTube and check out her amazing recipe creations!

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Recipe Tips

This recipe is based on the Keto Spaghetti Noodles but with the additional squid ink, no salt (squid ink is salty) and no xanthan gum (therefore less water).

There's no wheat gluten, no oat fibre, no nuts, no coconut, no psyllium, no dairy, and no cooking required. That means no sweetness or aftertaste from almond flour or coconut flour, and no tummy issues from oat fibre.

Apart from lupin flour, this keto pasta can be made with other options including bamboo flour, flax flour, coconut flour and almond flour. For a full list and amounts, check out the basic Keto Spaghetti Noodles recipe.

Ann recommends softening the noodles before cooking by pouring several cups of water to the prepared noodles, and adding 2 tablespoons of lemon or lime juice, plus 1 tablespoon of baking soda. I found that I did not need to soften mine but you may need to do this if you use Ann's original noodle recipe which is more sturdy.

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Step-by-step

1. Start by pouring 3 ¹/₂ cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.

2. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.

   

3. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.

   

4. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.

5. Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.

6. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.

   

7. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)

8. Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.

   

Recipe

Keto Black Spaghetti Pasta Noodles

★★★★★4.8 (18 ratings)

These black squid ink pasta noodles are almost zero-carb and zero-calorie. Serve with red marinara sauce or ...

Hands on

15m

Overall

1h 15m

Servings

10

0.2 g

Net carbs

3.9 g

Protein

2.3 g

Fat

38

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

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Ingredients makes about 1 kg noodles

• Noodles:
• 3 ¹/₂ cups filtered water (840 ml)
• 6 tbsp whole egg powder (48 g/ 1.7 oz)
• 4 tbsp lupin flour (36 g/ 1.3 oz)
• 1 tbsp black squid ink (15 ml)
• 2 tbsp sodium alginate (18 g/ 0.7 oz)
• Water bath:
• 1 tbsp calcium lactate (11 g/ 0.4 oz)
• 7 cups filtered water (1.7 L)

Instructions

1. Start by pouring 3 ¹/₂ cups (820 ml) of filtered water into a blender. Turn on the blender. Add 6 tablespoons of whole egg powder, 4 tablespoons of lupin flour and 1 tablespoon of squid ink. Keep blending for a few seconds. Then add 2 tablespoons of sodium alginate. Process until smooth, thick and creamy. Make sure there are no lumps.

2. Pour the mixture in a bowl and use a rubber spatula to scrape any remaining mixture from the blender. Set aside to let the bubbles surface. Scrape the bubbles off with a rubber spatula to break. (You don't want too many bubbles in the mixture as that would cause the noodles to break.) Transfer the mixture into a squeeze bottle.

3. Meanwhile, pour 7 cups (1.7 L) of filtered water into a bowl. Add 1 tablespoon of calcium lactate and stir until it's completely dissolved. This may take a few minutes.

4. To make the noodles, start stirring the calcium lactate solution in one direction to create a whirlpool just like in the basic pasta recipe here. And if you're still not sure, here's a step-by-step video to help you make these noodles.

5. Start squeezing the bottle to release the mixture into the water. The noodles will be as long as you keep pressing. Keep stirring and pressing until you use most of the mixture, and then refill the bottle and repeat the process.

6. The noodles will still be too soft at this point. Place the bowl in the fridge for at least an hour or overnight. This will help the noodles set until firm enough.

7. Drain and rinse the noodles and place in a container. Keep in the fridge for up to 5 days. (You don't have to keep them in water or the calcium lactate solution.)

8. Serve just like spaghetti — heat up with sauces of choice! For serving suggestions, softening tips, swaps and more, check the recipe tips above.

Nutrition per 100 g/ 3.5 oz noodles

Carbs 3%Protein 41%Fat 56% of calories

Net carbs

0.2 g

Total carbs

1.6 g

Fiber

1.4 g

Sugars

0.1 g

Protein

3.9 g

Fat

2.3 g

Saturated fat

0.7 g

Calories

38 kcal

Sodium

81 mg · 3.54% RDA

Magnesium

9 mg · 2.17% RDA

Potassium

35 mg · 1.75% EMR

Nutrition by ingredient

Per 100 g/ 3.5 oz noodles	Net carbs	Protein	Fat	kcal
Water, still	0 g	0 g	0 g	0
Whole egg powder	0.1 g	2.3 g	2.1 g	28
Lupin Flour (Lupina)	0.1 g	1.4 g	0.2 g	9
Black squid ink, natural food dye and enhancer	0.1 g	0.1 g	0 g	1
Sodium alginate	0 g	0 g	0 g	0
Calcium lactate	0 g	0 g	0 g	0
Water, still	0 g	0 g	0 g	0
Total	0.2 g	3.9 g	2.3 g	38

Serving size 100 g/ 3.5 oz noodles

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Pescatarian
• Vegetarian