Title: Basil pasta 
 Categories: Eat-lf mail, Italian, Low fat, Main dishes
      Yield: 4 Servings
 
      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
 
  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!!
  
  Entered into MasterCook and tested for you by Reggie Dwork & Jeff
  Dwork 
  
  NOTES : Cal 245.6, Fat 0.7g, Carb 50.3g, Fib 0.4g, Pro 8.5g, Sod
  577mg, CFF 2.6%. Recipe