These are definitely not for everyone but I really like them. They are waaaaaay cheaper to make than buying something like konjac noodles (and you don't have to go find them - I always have the ingredients in the house). I'll use hearts of palm noodles from the store or do my own zucchini ones, but those add a lot of flavor and these are quite neutral. I don't think it's super eggy - it reminds me of a crepe being used for noodles. Here's the original recipe. I didn't make any changes, but a few notes included below.

• 2 large eggs
• 1 oz cream cheese (softened to room temperature)
• 1 tbsp (7 g) superfine blanched almond flour

Preheat oven to 350°F. Line a baking sheet with parchment paper. (I tried wax paper - they stuck. I also tried a Silpat (silicone baking sheet) and they stuck. Use parchment paper)!

In a small food processor or blender, add all ingredients. Blend until smooth (I use an immersion blender)

Pour batter onto prepared baking sheet. Use a spatula to help spread out the batter to form a rectangle. The batter does not need to reach the edge of the baking pan. Just spread it out as thinly as possible until you can't spread it out any further without there being gaps in your rectangle. (It makes the parchment a little wet and warpy - just do the best you can)

Bake for about 5-7 minutes or until the surface is cooked and no longer wet. The edges may also start to slightly brown.

Use a knife to cut noodles into wide strips.

PS the picture with the sauce is Pasta alla Norma. It's basically eggplant, tomato, a ton of olive oil and ricotta salata and parsley on top. I don't have a real recipe, but maybe I'll figure out how to post it one of these days ;)