Keto Two-Ingredient Keto Pasta

In a saucepan, melt the mozzarella over low heat, stirring continuously so it doesn’t burn. Stir until cheese is completely melted.

Remove from heat and allow the mozzarella to cool for 1 minute, so that it will not cook the egg.

Lightly beat the egg, next add to the cheese, and mix until you have a uniform yellow dough.

Place the dough on a flat surface lined with parchment paper with another piece of parchment paper on top of the dough.

With a rolling pin, roll dough until it is ⅛-inch thick.

Remove the top piece of parchment and slice the dough into ½-inch wide strips. Refrigerate the dough for at least 6 hours or overnight.

Bring a pot of water to boil (do not add salt to the water).

Add the prepped dough and cook for about 40 seconds to 1 minute (be careful not to cook too long or the pasta will lose its form).

Remove pasta from pot and run under cold water to cool it down.

Carefully separate any strands sticking together. Allow pasta to cool until it is only slightly warm to the touch.

Serve with your favorite pasta sauce and season with salt.