Creating this keto-friendly pasta is a delightful process that reminds me of learning to knead dough on a flour-dusted stool as a child. Follow these steps to bring this dish to life:

1. In a medium bowl, combine the almond flour, psyllium husk powder, xanthan gum, and salt.
2. Slowly add the water and olive oil to the dry ingredients, mixing until a dough forms. Knead the dough gently for about 2-3 minutes until smooth.
3. Divide the dough into four equal parts. Roll each portion out between two sheets of parchment paper to your desired thickness.
4. Cut the rolled dough into thin strips, resembling traditional pasta noodles.
5. Bring a pot of salted water to a gentle boil. Cook the pasta strips for 2-3 minutes, then drain and set aside.
6. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
7. Add the cooked pasta to the skillet, tossing gently to coat with the garlic oil. Stir in the Parmesan cheese, fresh basil, and red pepper flakes, if using.
8. Serve immediately, garnished with extra cheese and basil if desired.