Basic popeil pasta <r t>
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Full Load Serves 4 - 6:; Half Load (2-4): | ||
| 2 | cups | Flour; *Note, (1 C) |
| ½ | cup | Egg Beaters® 99% Egg Substitute, **Note, (1/4C) |
| 1 | teaspoon | Salt; (1/2 Tsp) |
| Water; (To Half Load Line) | ||
Directions
*NOTE: A Popeil measuring cup
**NOTE: Or equivalent to 2 eggs, beaten ***NOTE: Or juice to the full load line Note: The Full Load recipe calls for 1 T olive oil. The half load recipe calls for 1 T olive oil. I omit the oil completely.
NOTE: One Popeil Measuring Cup is equivalent to 1⅔ C standard measurement.
Extrude in any shape that you prefer.
Entered into MasterCook and tested for you by Reggie Dwork & Jeff Dwork <reggie@...>
NOTES : Info for Full Load: Cal 160, Fat ⅖ g, Carb 32⅗ g, Dietary Fiber 0 g, Protein 5½ g, Sodium 384 mg, CFF 2⅖%.
Recipe by: Popeil's Automatic Pasta Maker Posted to Digest eat-lf.v097.n231 by Reggie Dwork <reggie@...> on Sep 13, 1997