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