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Basil Pasta



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  • Cooking Time: N/A

Basil Pasta <r T>

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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 - 1/2
minutes and the put it on the machine and start extruding immediately.

Equivalents: One Popeil Measuring Cup is equivalent to 1 2/3 C standard
measurement.

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

This was very good!!

Ingredients:

2 c All-Purpose Flour; *Note,
-(1C)
1/2 c Egg Beaters® 99% Egg
-Substitute; **Note, (1/4C)
1 ts Salt; (1/2 Tsp)
Water; (To Half Load Line)
2 tb Dried Basil

Serves:

4 Servings

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