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Add a photoServings: 4
Ingredients
- Full Load Serves 4 - 6 Half Load (2-4):
- 2 c. All-Purpose Flour *Note, (1C)
- 1/2 c. Egg Beaters 99% Egg Substitute **Note, (1/4C)
- 1 tsp Salt (1/2 Tsp) Water (To Half Load Line)
- 2 Tbsp. Dry Basil
Directions
- *NOTE: A Popeil measuring c.
- **NOTE: Or possibly equivalent to 2 Large eggs, beaten
- Note: The Full Load recipe calls for 1 Tablespoons extra virgin olive oil. The half load recipe calls for 1 Tablespoons extra virgin 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 hot sufficient I remove it from the microwave and lower the dye into it. DON'Tablespoons DROP the dye ....lower it carefully to avoid splashes and nasty burns. I usually let it sit in the warm water for about 1 - 1/2 min and the put it on the machine and start extruding immediately.
- Equivalents: One Popeil Measuring C. is equivalent to 1 2/3 C standard measurement.
- Use the mix and then extrude in any shape which you prefer. We made this into fettuccine.
- This was very good!!
- NOTES : This was the main part of dinner last nite and was really good.
- You can vary any herb and it would be wonderful...or possibly mix herbs...this would be good as basil/rosemary/garlic or possibly oregano/thyme or possibly Italian seasoning or possibly.......the list is endless...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 14 | 6% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 638mg | 27% |
| Potassium 173mg | 5% |
| Total Carbs 47.92g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.37g | 0% |
| Protein 10.25g | 16% |
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