Hi Edna, one of our bakers on the Hotline (Bethany) has tried this, and here is her report:

"I have personally attempted to make keto-friendly ravioli with this flour and my Atlas Pasta Machine with some success. It's definitely something to play around with and experiment; I found that I really needed to generously flour the dough with each pass through the machine. It worked well for sheets of pasta (lasagna or ravioli), but I think it would have been tricky to make fettuccini or spaghetti using this flour.

For recipe inspiration, I followed our recipe for Fresh Pasta; I used my stand mixer to get the dough together. I found I also needed to add additional liquid; you can add one large egg or 1 - 2 tbsp. of water (I chose water) to make the dough more cohesive if it seems dry. Otherwise, I followed the recipe / procedure as written. I filled the ravioli with fresh mozzarella cheese and nothing more. I boiled them in the salted water until they rose to the surface, drained, rinsed in cold water, and then sauteed in sauce of choice (I did half in pesto and half in keto-friendly tomato-based sauce). 

It's definitely feasible, just requires a bit of imagination and experimentation. I hope my experiment proves helpful in your venture into keto-friendly pasta making!! "

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