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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Let your food processor help to make cholesterol-free egg noodles. Makes about 1 pound of uncooked pasta or 2 pounds cooked. From the American Diabetes Association. all-purpose flour, egg substitute, salt, olive oil cvt Ingredients:
2 1/2 cups all-purpose flour |
1/2 cup egg substitute |
1/2 tsp salt |
1/3 cup water |
1 tsp olive oil |
Directions:
1. In a food processor bowl with steel blade, process flour, egg substitute, and salt until mixture resembles cornmeal. With processor running, slowly pour water and oil through feed tube. Process until the dough forms a ball (about 15 seconds). Remove and cover dough; let rest for 10 minutes.
2. Divide the dough into fourths. Roll each piece into a 12-inch square, 1/16 inch thick. Let stand for 20 minutes to dry the surface.
3. Roll up dough loosely and cut into 1/4-inch slices. Cook a few minutes in rapidly boiling water or spread out strips to dry and then freeze to cook later.
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