| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Potatoes; Cooked, Rice Or Mash |
| 1/4 | ts | Pepper |
| 1 | ts | Salt |
| pn | Nutmeg; *Note | |
| 1 | ts | Dried Basil |
| 1/4 | c | Egg Beaters® 99% Egg Substitute; Equiv To 1 Egg |
| 2 | tb | Melted Butter |
| 1 | c | Flour; **Note |
| 2 | c | Flour |
INSTRUCTIONS
*NOTE: The original recipe called for using the nutmeg...I omitted it and used basil. **NOTE: The directions said to add more flour as needed. The dough will not extrude if it doesn't have enough flour and the potatoes kept absorbing flour so we kept adding and adding to a total of 2 additional cups. Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one minute. Slowly add butter. Add additional flour 1 T at a time to keep the dough extruding. Cut into 1 inch pieces. Because this is a thicker pasta (dumplings), it will take longer to cook. Cook i n6 qts of boiling water. Test for firmness (about 5 minutes). Using instant potatoes: 1 Cup flour 1 Cup Instant Mashed potatoes 1 Tbsp salt 1 Egg 2 Tbsp melted butter or oil Mix dry ingredients in machine. Add egg, butter and hot water or hot milk to fill batch line to dry ingredients. May need to add more hot liquid 1 tsp at a time depending on humidity. If necessary, return the first few inches extruded back into the mixing bin until the pasta is coing our fairly smooth. It turned out quite good especially with the addition of the basil. Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com> Posted to Digest eat-lf.v096.n137 Date: Wed, 28 Aug 1996 22:58:56 -0700 From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 466.2 Fat 6.7g Carbs 87.8g Fiber 1.5g Protein 12.5g Sodium 619mg CFF 13.1%
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