Basic popeil pasta <r t>

Yield: 6 Servings

Measure Ingredient
\N \N Full Load Serves 4 - 6:; Half Load (2-4):
2 cups Flour; *Note, (1 C)
½ cup Egg BeatersĀ® 99% Egg Substitute, **Note, (1/4C)
1 teaspoon Salt; (1/2 Tsp)
\N \N Water; (To Half Load Line)

*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

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