• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Basil Pasta <r T>

  • Recipe Submitted by on

Category: Main Dish, Italian, Low Fat

 Ingredients List

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

 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!!

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?