Melt the mozzarella cheese in the microwave for 1 minute. Stir and then microwave again for 30 seconds to completely melt.

Add egg yolks, one at a time, stirring and using your hands. This takes some effort, so get in there and squish it around to form a homogeneous dough.

Refrigerate the dough for 10 minutes wrapped in cellophane.

Grease a sheet of parchment paper and place dough in center. Place another piece of parchment on top.

Use a rolling pin to roll the dough out to a 1/2 inch thick rectangle.

Remove top piece of parchment and use a sharp knife or pizza cutter to cut into strips. For Pappardelle cut 1 inch wide strips; for Fettuccine cut 1/4 inch wide strips.

Place pasta on a rack and refrigerate 4 hours or overnight.

Heat a large pot of water and bring to a boil. Add the pasta and cook 1 minute.

Drain in a colander and serve with your favorite keto-friendly sauce.