Preparation

• In a mixing bowl, combine the almond flour, xanthan gum, salt, and garlic powder (if using). Whisk them together until evenly combined.
• Make a well in the center of the dry mixture and add the eggs and cream cheese. Use a fork to blend the eggs and cream cheese together before gradually incorporating the dry ingredients from the edges.
• Once combined, knead the dough with your hands for about 5 minutes until smooth. If it’s too sticky, sprinkle a little more almond flour; if it’s too dry, add a splash of water.
• Divide the dough into smaller portions for easier handling. On a clean surface, roll out each portion into thin sheets, about 1/8 inch thick.
• Use a sharp knife or a pizza cutter to slice the rolled-out dough into your desired noodle shape—fettuccine, tagliatelle, or even lasagna sheets.
• Bring a pot of salted water to a boil and gently add the noodles. Cook for 2-3 minutes until they float to the surface, indicating they are done. Drain and set aside.
• For added flavor, sauté the cooked noodles in olive oil for 1-2 minutes before serving.