Konjac noodles, close to zero carbs, are pretty close.
https://en.wikipedia.org/wiki/Shirataki_noodles
I’ve eaten Konjac rice, spaghetti, angel hair, linguini, and ziti. The trick is that, by themselves, they are tasteless, but they absorb the flavor of what they’re cooked in.
While Konjac lasagna noodles exist, I’ve never tried them. And I hope that they figure out how to make egg noodles with Konjac flour.
I have had Konjac noodles and they are just too flimsy for me. I like that al dente firmness. Now I have considered making riced noodles using my Parish Rice which has a GI of 43...more protein too versus white rice and even brown rice.