Corn Pasta
By: Anonymous
Published: Thursday, February 11, 2010 - 8:19pm

Ingredients




cup Flour Popeil's measure cup
cup Cornmeal Popeil's measure cup
3 Egg Beaters 99%% egg substitute beaten
(equiv to 3 eggs)
1 teaspoon Salt standard measure
Water to full load line

Preparation

1 NOTE: One Popeil measuring cup is equivalent to 1 2/3 C standard measurement. 2 Replace 1/4 of your flour mixture with finely ground corn meal or corn flour. Mix before adding the liquid ingredients. Use 3 eggs, oil and water for full load of pasta. Use one of the large dies like fettuccine or rigatoni for extruding your pasta. 3 Note: I omit adding the 2 T olive oil.