Recipe: Homemade Pasta Using Egg Substitute

HOMEMADE PASTA
Makes about 1 pound

1 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup plus
3 Tbsp. egg substitute
2 Tbsp. water
1 tsp. corn oil

Place flour and salt in mixing bowl. Stir and make a
well in center; pour in egg substitute, water and oil. Mix
with fork until blended and smooth dough is formed and all
flour absorbed. If you have a pasta machine, prepare and cut
dough according to manufacturer's directions. If making pasta by hand, knead dough until smooth, about 10 turns. Roll out on floured surface to about 1/8-inch thickness or to desired thickness. With sharp knife, cut into narrow strips according to size and type of pasta desired; wide for noodles, thinner for spaghetti or leave very wide for lasagna. Drop cut pasta into boiling water and cook 10 to 15 minutes. Drain and serve hot, topped with favorite sauce.