Step 1

1 Make the noodles: In a medium bowl, whisk together the almond flour, potato starch and salt

Step 2

2 Whisk in the water and eggs until smooth and fully combined

Step 3

3 The batter should be just a touch thicker than heavy cream

Step 4

4 Let the batter rest for 15 minutes

Step 5

5 In an 8-inch nonstick frying pan over medium heat, heat about 1 teaspoon of the vegetable oil until shimmering

Step 6

6 Pour a scant 1/4 cup of the batter into the pan and swirl it in all directions to coat the bottom evenly with a thin layer of batter

Step 7

7 Cook, without flipping, until the bottom is golden and the center is just dry, about 1 minute

Step 8

8 Using an offset spatula, transfer the crepe to a cutting board to cool slightly

Step 9

9 Roll it up like a jelly roll, then slice into 1/4-inch wide noodles

Step 10

10 Repeat with the remaining batter, adding more oil as needed and whisking the batter in between crepes

Step 11

11 Unroll the noodles into long ribbons and set aside while making the mushrooms

Step 12

12 (The recipe makes about 10 crepes, or about 12 ounces of fresh noodles

Step 13

13 )

Step 14

14 Make the mushrooms: In a large saute pan over medium heat, heat the olive oil and melt the butter until the butter starts to foam

Step 15

15 Add the shallots and a generous pinch of salt and cook, stirring occasionally, until softened and lightly brown, 6 to 8 minutes

Step 16

16 Add the mushrooms and cook, stirring often, until mushrooms are golden and most of their liquid has evaporated, 8 to 10 minutes

Step 17

17 Add the broth, basil, lemon zest and a generous amount of black pepper; bring to a simmer and cook until the liquid has reduced slightly, 1 to 2 minutes

Step 18

18 Add the noodles and gently toss with the sauce until coated

Step 19

19 Taste and add more salt and pepper, if desired

Step 20

20 Transfer the noodles to serving plates, sprinkle with Parmesan and serve