In a large mixing bowl, add your almond flour and tapioca starch and mix well. Form a well in the center and add the eggs and water. Slowly whisk together, until a smooth dough remains. If needed, add more water.
Lightly flour a kitchen surface with tapioca flour. Transfer the ball of dough onto it and gently knead it several times. If needed, add more tapioca flour. Cover the dough in a damp towel and let it rest for 30 minutes.
After 30 minutes, roll out the dough until a thin layer. Using a pizza cutter, slice thin strips of noodles from it.
Bring a pot of water to a boil. Once boiling, add the pasta into it and let it boil for around a minute. Remove from the heat and drain the pasta in a colander. Distribute the pasta into bowls and top with your favorite pasta sauce.
* You may need to add more if your dough is too thick.TO STORE: Leftover pasta can be stored in the refrigerator, covered, for up to 2 days. Any longer, and it will begin to stick together. TO FREEZE: Once the drained pasta has cooled, transfer to a container and store in the freezer for up to 6 months.Recipe loosely adapted from here.