Oodles of Noodles,

Whole egg fettuccini noodles and spaghetti.

Ingredient:
5 whole eggs
1/4 tsp. salt
2 Tbsp. unflavored gelatin

Mix well until foamy or frothy with an immersion blender, standard blender, or hand mixer.

Preheat an 8 inch non-stick fry pan on medium-low. Lightly grease with avacado oil. Pour 1/3 cup of egg mixture into the pan and tilt the pan in circles to cover the bottom of the pan.

Cook several minutes,
until edges start to curl.

Flip and cook another minute or two. Remove to a cooling rack and let cool.

Some 40 years ago, Chef Scott presented me with a pasta cutter. For years it cut carb-laden dough. This photo shows the egg pasta becoming fettucinni. 

Alternatively, you can hand cut your noodles using a straight edge and a sharp knife or scalpel. 

Another flavor profile can be created using egg white powder. Mix 5 Tbsp. egg white powder with
1/4 tsp. Xanthan gum
and 1/4 tsp. salt.

Sprinkle into 1 cup water and thoroughly blend until foamy.

Cook and cut as above.

There are many ways to serve egg noodles. I like to brown garlic in butter and then add the noodles.

It takes a few additional minutes to brown the noodles and the garlic may get crunchy, but, YUM.

Another main dish is sauteing garlic and mushroom until tender. 

Stir in precooked shrimp and heat slightly- too much heat will make the shrimp tough. set aside while you do the noodles.

Place noodles in a frying pan. Add 2/3 cup cream and 1/3 cup shredded parmesan. Cook over medium heat for two or three minutes. Serve alongside the shrimp mixture with more grated parmesan.

Try with a sugar free marinara sauce, or use whole sheets of pasta for lasagna. More on that later.