Pasta Italian Low Fat
Last updated 10/4/2011 8:07:15 PM. Recipe ID 33520. Report a problem with this recipe.
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Title: Basil pasta
Categories: Eat-lf mail, Italian, Low fat, Main dishes
Yield: 4 Servings
2 c All-Purpose Flour; *Note,
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
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
Use the mix and then extrude in any shape that you prefer. We made
this into fettucine.
This was very good!!
Entered into MasterCook and tested for you by Reggie Dwork & Jeff
NOTES : Cal 245.6, Fat 0.7g, Carb 50.3g, Fib 0.4g, Pro 8.5g, Sod
577mg, CFF 2.6%. Recipe
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