Low carb tagliatelle

[CastielIsMyAngel]

I tried to make the low carb pasta today bit it all went wrong, the cheese came out the microwave stringy, there was too much liquid and it didn't mix with the yolk. Then after being boiled it just swelled up and looked unappetising. Has anybody made it and have any tips?

If nobody knows what I'm talking about, I tried to do this

I haven't tried it, but maybe melt the cheese in a pan on the hob rather than in the microwave? That way you have more control over the melting process. I'd suggest a lower rather than higher heat. I'd also try draining off whatever liquid there was to see if that makes a difference.

According to this mozzarella will always be stringy, so I don't think there's any getting away with that, I'm afraid.

Did you refrigerate before boiling? I wonder if putting it in a very low oven would help too, but maybe not!

May try giving this a go at the weekend, as I'm curious. Will let you know how I get on if I do.

Personally I find low carb pasta recipes too fiddly and unreliable to be worth the effort. This gnocchi recipe is pretty good though:
www.ibreatheimhungry.com/fathead-keto-gnocchi-low-carb/

I've made it using fine almond flour (off Amazon) and also regular ground almonds, both have worked fine. I made a spinach and ricotta sauce to go with it and it filled that pasta-shaped craving.

These lower carb noodles are also very nice, their texture is much closer to regular egg noodles than zero/konjac noodles:
www.tesco.com/groceries/en-GB/products/295665920

Tempus I nearly bought those OOmi noodles during the week but I don't like fish! Do they taste fishy?