In a food processor, combine almond flour, coconut flour, arrowroot powder, and salt. Pulse until well combined.

With the food processor running, add in apple cider vinegar. Once it has distributed evenly, add in the egg.

Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, but sticky to touch and with no creases.

Wrap dough in plastic wrap, and knead it through the plastic for a couple of minutes.

Place the dough in the refrigerator to rest for 30 minutes (or up to 5 days).

Roll out the pasta to its thinnest point with a pasta machine or a rolling pin. Cut into roughly 2x1-inch rectangles.

Gently pinch the center of each rectangle to create a bow-like shape.

Place shaped pasta in the freezer for 15 minutes (or up to a couple months until ready to use).

In a skillet over low heat, add butter and avocado oil. Once warm, add in chilled pasta and toss.

Cook pasta until it just begins to develop some color (this will give the most al dente texture).

Serve right away with your choice of toppings.