Full Load Serves 4 - 6:, Half Load (2-4):
2 cup Flour, *Note, (1 C)
1/2 cup Egg Beaters® 99% Egg Substitute, **Note, (1/4C)
1 tsp Salt, (1/2 Tsp)
Water, (To Half Load Line)
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*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 1 2/3 C standard measurement.
Extrude in any shape that you prefer.
Entered into MasterCook and tested for you by Reggie Dwork & Jeff Dwork <reggie@reggie.com>
NOTES : Info for Full Load: Cal 160, Fat 0.4 g, Carb 32.6 g, Dietary Fiber 0 g, Protein 5.5 g, Sodium 384 mg, CFF 2.4%. Recipe by: Popeil's Automatic Pasta Maker
Posted to Digest eat-lf.v097.n231 by Reggie Dwork <reggie@reggie.com> on Sep 13, 1997
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