Place 2 cups shredded mozzarella in a microwave‑safe bowl. Microwave in 20–30 second intervals, stirring between each interval, until the cheese is fully melted and smooth. Let the melted cheese cool for 2 minutes.

Add 2 large egg yolks to the cooled melted cheese. Whisk (or stir with a spatula) until the mixture is uniform and comes together into a sticky dough.

Line a large baking tray with a sheet of parchment paper. Transfer the dough onto the parchment, place a second sheet of parchment on top, and use a rolling pin to roll the dough into an even, thin sheet.

Refrigerate the rolled dough on the tray for 30 minutes to firm.

Remove the top sheet of parchment and cut the dough sheet into thin strips with a pizza slicer or a sharp knife. Separate the strips slightly so they do not stick together.

Refrigerate the cut strips until firm — at least 30 minutes, or up to overnight if you prefer a drier noodle.

Bring a large pot of water to a rolling boil. Add the noodles, gently stir for 30 seconds, then remove from the heat and drain immediately.

Rinse the noodles briefly under cold running water to stop cooking and reduce surface stickiness. Transfer to bowls and top with your favorite low‑carb pasta toppings.