1 cup 2% Milk Shredded Mozzarella (pre shredded cheese in the bag by Kraft works best. I tried shredding my own and I had a lot of breakage and it didn't dry as well.)
1 egg yolk
Melt cheese in the microwave at 30% power for 1 1/2 mins in a 1200 watt microwave (if your watts are lower increase the power or increase the time.)
Wait about 30 seconds for the cheese to cool just a little bit and then add an egg yolk.
With a rubber spatula press and fold the yolk into the melted cheese until it's completely mixed into the cheese. (It should look all egg yolk yellow when you're done mixing.)
Reheat the cheese for 10-15 seconds (longer if your microwave is a lower watt then 1200 watts)
Spray two pieces of parchment paper with cooking spray for rolling out the cheese.
Roll out to about 1/4 inch thick. Use the other piece of parchment paper on top to keep this from sticking to the rolling pin. Don't roll it out too thin.
Slice thin strips and let dry on a rack in the fridge for about 4 hours.
Bring water to a boil on high heat and boil the fettuccine for 1 min.
Strain in a colander and immediately pour cold water over the pasta. (This is so the noodles don't stick to each other so much.)
Reheat with any sauce you want in a pan or microwave for 20 seconds.
339 Calories; 23g Fat; 31g Protein; 2g Carbohydrate; 0g Dietary Fiber