Prep your pans. Line a rimmed baking sheet with parchment paper. Lightly oil the parchment to prevent sticking. Set another sheet of parchment aside for rolling.

Warm the cheese. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until fully melted and smooth. You want one cohesive, stretchy mixture.

Whisk the dry ingredients. In a separate bowl, whisk together almond flour, psyllium husk powder, xanthan gum (if using), salt, garlic powder, and onion powder.

Beat the eggs. In a small bowl, whisk the eggs until well combined. This helps the batter mix smoothly.

Combine everything. Stir the eggs into the melted cheese mixture until mostly incorporated. Add the dry mix and fold until a thick, sticky dough forms. If the cheese stiffens, warm the bowl for 10–15 seconds and continue mixing.

Roll the dough thin. Transfer the dough onto the prepared parchment-lined sheet. Place the second parchment sheet on top. Use a rolling pin to roll the dough into a thin, even rectangle, about 1/16–1/8 inch thick. Thin noodles cook and hold sauce better.

Set the sheet. Chill the rolled dough in the fridge for 30–45 minutes, or 10–15 minutes in the freezer. It should feel firm and easy to cut.

Cut into noodles. Peel off the top parchment. Use a sharp knife or pizza cutter to slice into fettuccine-style ribbons, about 1/4 inch wide. For “spaghetti,” go thinner; for “pappardelle,” go wider.

Optional quick set. For extra firmness, slide the sheet onto a hot, dry nonstick skillet for 30–45 seconds, just until it looks slightly set on top. Don’t brown it.

Finish in sauce. These noodles don’t need boiling. Toss them directly into a hot sauce in a skillet for 1–2 minutes, just to warm and coat. Add a pat of butter or splash of olive oil to help prevent sticking.