Basil pasta <r t>

4 Servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour; *Note, (1C)
½ cup Egg Beaters® 99% Egg Substitute; **Note, (1/4C)
1 teaspoon Salt; (1/2 Tsp)
Water; (To Half Load Line)
2 tablespoons Dried Basil

Directions

Full Load Serves 4 - 6 -- Half Load (2-4): *NOTE: A Popeil measuring cup

**NOTE: Or equivalent to 2 eggs, beaten 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. Because I eliminate the oil I do heat the dye before I extrude. What I do is to heat up about 34/ C water in a 1 C measurement in the microwave..NOT TO BOILING THOUGH. Then when the water is warm enough I remove it from the microwave and lower the dye into it. DON'T DROP the dye ....lower it carefully to avoid splashes and nasty burns. I usually let it sit in the hot water for about 1 - ½ minutes and the put it on the machine and start extruding immediately.

Equivalents: One Popeil Measuring Cup is equivalent to 1⅔ C standard measurement.

Use the mix and then extrude in any shape that you prefer. We made this into fettucine.

This was very good!!

Entered into MasterCook and tested for you by Reggie Dwork & Jeff Dwork <reggie@...>

NOTES : Cal 245⅗, Fat 0.7g, Carb 50.3g, Fib 0.4g, Pro 8.5g, Sod 577mg, CFF 2⅗%.

Recipe by: Reggie Dwork <reggie@...> Posted to TNT Recipes Digest, Vol 01, Nr 936 by Reggie Dwork <reggie@...> on Jan 13, 1998

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