Basil Pasta Recipe

• 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

1. *NOTE: A Popeil measuring c.
2. **NOTE: Or possibly equivalent to 2 Large eggs, beaten
3. Note: The Full Load recipe calls for 1 Tablespoons extra virgin olive oil.
4. The half load recipe calls for 1 Tablespoons extra virgin olive oil.
5. I omit the oil completely.
6. Because I eliminate the oil I do heat the dye before I extrude.
7. What I do is to heat up about 34/ C water in a 1 C measurement in the microwave..NOT TO BOILING THOUGH.
8. Then when the water is hot sufficient I remove it from the microwave and lower the dye into it.
9. DON'Tablespoons DROP the dye ....lower it carefully to avoid splashes and nasty burns.
10. 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.
11. Equivalents: One Popeil Measuring C. is equivalent to 1 2/3 C standard measurement.
12. Use the mix and then extrude in any shape which you prefer.
13. We made this into fettuccine.
14. This was very good!
15. !
16. NOTES : This was the main part of dinner last nite and was really good.
17. 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...

allpurpose flour, egg beaters, salt, basil

Taken from cookeatshare.com/recipes/basil-pasta-80194 (may not work)