1. In a large bowl, whisk together the almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt until well combined. This dry mix is the foundation of your dough.
2. In a separate bowl, beat the eggs with olive oil and apple cider vinegar until smooth and slightly frothy. These wet ingredients bring everything together with a silky texture.
3. Slowly pour the wet mixture into the dry ingredients, stirring with a wooden spoon until a dough begins to form. It will be a bit sticky—that’s exactly what you want.
4. Lightly flour a clean surface with almond flour. Knead the dough for about 3-4 minutes until it becomes smooth and elastic. I love this part because it reminds me of those afternoons with Ouma, our hands dusted with flour as we worked the dough together.
5. Divide the dough into two portions and roll each out between two sheets of parchment paper to about 1/8 inch thickness. If the dough sticks, sprinkle a little almond flour, but avoid over-flouring.
6. Using a sharp knife or pizza cutter, slice the dough into your preferred pasta shape—fettuccine or tagliatelle are my favorites for this recipe.
7. Bring a large pot of salted water to a gentle boil. Drop your pasta strips in and cook for 2-3 minutes, or until they float to the top and have a tender bite. Because this pasta is delicate, don’t overcook it.
8. Drain carefully and toss immediately with your favorite keto sauce. Remember when Mama Lou would say, “Serve it hot, serve it with love”? That’s my golden rule here.

One tip I learned from Mama Lou—and later perfected with Ouma—is to always keep an eye on the dough’s moisture. If it feels too dry, a splash of water helps; too sticky, add a sprinkle of almond flour. It’s all about feeling your way through the recipe, just like any good home cook would do.