• In a large mixer bowl whisk together almond flour, coconut flour, xanthan gum, and salt until fully combined and no lumps are in the flour. Set aside
• In a small bowl crack the egg and whisk it until the yolk is fully combined with the egg white. Set aside
• Add apple cider vinegar to the bowl of dry ingredients, Use a fork and stir in the apple cider vinegar just until it is combined
• Spoon out 2 TBS of the beaten egg and add it to the vinegar/flour mixture. (if you decide to double the recipe use the whole egg) Beat on medium low about 30 seconds or until fully combined.
• Keep mixer running on medium low and add 1/2 tsp of the water. Let the mixer run for 20-30 seconds so the water can be combined into the dough. Add the remaining 1/2 tsp of water into the dough and let the mixer run for another 20-30 seconds or until the water is combined and a smooth dough has formed
• Roll the dough into a tight ball. If there are creases in the dough that will not smooth out then the dough is too dry and you need to add a little more water.
• Massage the dough in your hands for about 2 minutes or until the dough is completely smooth and slightly stretchy
• Roll dough back into a tight ball. Cover the dough and let it rest in the refrigerator for 30 minutes so the ingredients can lock into place
• Remove the dough from the refrigerator and uncover it. Massage the dough in your hands a couple of minutes to get the chill off
• Place dough onto a clean work surface. Roll or press the dough out as thin as possible.
• Use a pizza cutter or knife and cut the dough into the desired size and shapes.
• Place the shaped pasta onto a line baking sheet in a single layer and place in the freezer for 15 minutes. This helps the pasta keep it's shape while it cooks. If the pasta is kept in the freezer longer than 15 minutes make sure the pasta is mostly thawed before cooking

Cooking The Pasta

• In a large skillet over medium heat combine 1 TBS oil of your choice and 2 TBS of butter. Allow the butter to melt completely over medium heat
• Reduce heat to medium low and sprinkle in 1/2 tsp of garlic powder (optional) and 1/2 tsp of oregano (optional). Stir to make sure the butter and oil are fully combined
• Add pasta to the skillet in a single layer. Do not over crowd.
• Allow the pasta to cook 3 minutes Turn the pasta over and allow to cook 3 more minutes or until noodles are tender but still firm.
• Place desired amount on serving plate and top with desired topping
• If you prefer a softer noodle then instead of using a skillet. Fill a 5 quart stockpot 2/3 full of water. Add a teaspoon of salt and bring the water to a full boil over medium heat. Reduce the heat to low. Add the pasta and boil for 1 minute or until tender. WATCH CAREFULLY. The noodles can go from tender to mush in seconds. Drain the noodles and serve with desired toppings