Heat the oven to 150 C or 300F. The oven should be fully preheated so the thin batter sets quickly and evenly.

Set out the cream cheese, butter, almond flour, eggs, and turmeric if using, and make sure everything is at room temperature. This helps the mixture blend smoothly instead of turning grainy or clumpy.

Blend all of the chosen ingredients in a Magic Bullet or another kitchen mixer until completely smooth. The batter should look uniform and pourable with no visible bits of cream cheese.

Line a baking tray with a silicone baking sheet. A silicone surface makes it much easier to spread the batter thinly and lift the baked sheet without tearing.

Pour the full batter onto the prepared tray. Try to keep it centered so it can be spread evenly to the edges.

Use a spatula or knife to spread the batter into a very thin, even layer. Thin batter makes the most noodle-like texture, while thick spots stay too soft and bulky.

Bake for 8 minutes. The sheet should look set, smell gently buttery and eggy, and show only slight browning around the edges.

Cool the baked sheet, then roll it gently into a log and slice it with a very sharp knife into your preferred noodle width. Once cool, the sheet should feel soft and pliable rather than sticky or crisp.

Unroll the sliced noodles and place them into a bowl for serving. The strands should separate with a delicate feel, ready for broth, butter, or sauce.