10 Low-Carb Pasta Options You Can Make at Home
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Simple, satisfying swaps without processed foods!
If you’re cutting carbs but still crave the comfort of pasta, you don’t have to rely on boxed alternatives or ultra-processed noodles. With a few fresh whole food ingredients and basic techniques, you can recreate that cozy pasta experience in a way that’s nourishing, flexible, and surprisingly satisfying.
Like me you may find once your taste buds start to shift as you improve your eating habits, you enjoy the taste of whole food pasta alternatives.
Here are up to 10 low-carb pasta substitutes you can make at home—many using ingredients you already have.
1. Cabbage “Noodles”
Cabbage is one of the most underrated pasta substitutes. When thinly sliced and lightly sautéed or tossed in olive oil and roasted it becomes tender and slightly sweet, much like egg noodles.
How to make it:
Slice green or Savoy cabbage into thin ribbons. Sauté in butter or olive oil with salt until just soft. I find the thicker vein parts are best shaved down or cut out to keep the pasta-like mouthfeel.
Best with:
Butter sauces, sausage, cream sauces, or classic comfort dishes.
2. Egg White Pasta Sheets (or Strips)
Egg whites can be turned into delicate, protein-rich pasta sheets that work beautifully in lasagna-style dishes or sliced into ribbons. I talk about this lasagne recipe with egg crepes in this post on low carb meal prep. Did you ever think lasagne would be a healthy meal prep? It is!
How to make it:
Whisk egg whites with a pinch of salt, spread thin on parchment, and bake gently until set. Slice into strips.
Best with:
Creamy sauces, Alfredo, or layered casseroles.
3. Whole Egg “Crepe” Pasta
Using whole eggs creates a slightly richer noodle that mimics fresh egg pasta.
How to make it:
Blend eggs with a splash of water, (I like to add a little beef gelatin and let it hydrate before cooking to mimic that slight chew that al dente pasta has) cook thin crepes in a nonstick pan, then slice into noodles.
Best with:
Carbonara-style sauces, butter, herbs, or cheese.
If you struggle with nonstick pans and eggs I highly recommend a cost effective iron skillet yes they are truly nonstick as you use them , season them properly etc. I use mine for my omeletes and crepes every single week. Just make sure you have the handle covered as it gets just as hot as the cooking surface.
4. Zucchini Noodles (Zoodles)
A classic for a reason. When prepared correctly, zucchini noodles stay fresh and light without turning watery.
How to make it:
Spiralize zucchini, lightly salt, let drain briefly, then sauté quickly or serve raw with warm sauce.
Best with:
Tomato sauces, pesto, or lemon-based sauces.
5. Yellow Squash Noodles
Similar to zucchini but slightly sweeter and softer in texture. I like to mix both gold and green summer squash to make a fun colorful "pasta"
How to make it:
Spiralize or julienne, then lightly sauté.
Best with:
Creamy sauces, chicken dishes, or garlic butter.
6. Shirataki-Style Egg Noodles (DIY Version)
Instead of store-bought konjac noodles, you can create a homemade version using eggs and gelatin. Wholesome Yum has a method to make the store bought version more palatable.
How to make it:
Eggs, gelatin, and water are blended and gently cooked into firm, sliceable noodles. See this video tutorial and try it yourself.
Best with:
Asian-inspired broths or light sauces.
7. Palmini-Style Hearts of Palm (Fresh Prep)
If you can find fresh hearts of palm (not canned), they make a surprisingly good noodle. If you've tried Palmini you know how tasty this low carb ingredient is as a pasta substitute.
How to make it:
Slice thin and warm gently—no heavy cooking needed.
Best with:
Cream sauces or seafood.
8. Daikon Radish Noodles
Daikon softens beautifully when cooked and absorbs sauce like traditional pasta. Keep in mind this is part of the radish family which is peppery, therefore you will season your sauce/dressing (if making cold pasta salad) will be adjusted to allow for this.
How to make it:
Julienne daikon, blanch briefly, then finish in sauce.
Best with:
Hearty meat sauces or Asian-style dishes.
9. Celeriac (Celery Root) Noodles
Earthy and substantial, celeriac is a great choice for comfort dishes. See this post on how to use this vegetable as a pasta alternative.
How to make it:
Peel, spiralize or slice thin, then boil briefly or sauté.
Best with:
Creamy or cheesy sauces.
10. Thin Omelet Strips (Classic & Simple)
This old-school technique is fast, flexible, and extremely low carb.
How to make it:
Cook a thin omelet, roll it up, and slice into ribbons. Try adding cheese to the mix before cooking to add an extra depth of flavor. Think parmesean, cheddar, or colby.
Best with:
Butter, herbs, cheese, or rich sauces.
Tips for Success
- Undercook slightly: Low-carb noodles soften quickly.
- Sauce matters: Rich sauces make substitutions feel indulgent.
- Texture first: Don’t overcook—most substitutes are best just tender.
Low-carb eating doesn’t mean giving up comfort or creativity. These homemade pasta alternatives let you enjoy familiar dishes while staying aligned with your goals—no specialty products required.
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