Instructions

1.  Place the almond flour, coconut flour, arrowroot starch, xanthan gum and salt into a large bowl and whisk to combine, removing any clumps of almond flour. 
2. Make a well in the center of the flour mixture and crack the egg into it, then use a fork to puncture the yolk and whisk the egg.  
3. Keep whisking with the fork, and begin incorporating the flour directly around the edge of the eggs, working your way out from the center.  Once a good amount of the flour has been incorporated into the eggs, set the fork aside and begin kneading the dough together with your hands.  
4. Add water 1 tablespoon at a time as needed to hydrate the dough – though you may not use all of it!  Continue kneading until the dough is smooth and pliant, then form into a ball, cover, and let rest for 30 minutes at room temperature.
5. To roll out the dough, sprinkle a clean countertop with a bit of arrowroot flour, and coat a rolling pin with the arrowroot as well.  Cut the dough into 4 quarters and place one quarter onto the flour, keeping the other 3 covered until ready to use.  Gently roll the dough to less than ⅛-inch thick, pressing down any bits that may lift up as you do so and adding a bit more arrowroot flour as needed.  
6. Cut the dough into your desired shape using a knife or pasta roller, then set aside to dry, place on a tray and cover to freeze, or cook immediately.  Continue rolling out the remaining 3 dough quarters. 
7. To cook: bring a medium pot of salted water to a boil.  Add the pasta and boil for 1 minute, then drain.  Toss with your favorite sauce or saute with butter, pepper, salt, and cheese for additional flavor.