ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Re: ISO: Homemade Pasta with NO EGGS in the Dough!

Misc.
Thanks to everyone for your help. The eggless recipes work great, as does the Egg-beaters. Haven't tried the no-yolk, egg-white only version yet.
MsgID: 0021413
Shared by: DebM
In reply to: ISO: Homemade Pasta with NO EGGS in the Dough...
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tartar Sauce (using scraped onion)
  • TARTAR SAUCE 1 cup mayonnaise 1 teaspoon scraped onion 1 tablespoon minced dill pickle 1 teaspoon minced parsley 1 teaspoon chopped...
  • Penny Wafers (cookies) from 1924
  • I know it's been a long time, but I found this in an old newspaper article, from 1924. Hope it does the trick. PENNY WAFERS 2 tbsp currants or chopped raisins 1 tbsp hot water 2 tsp rum, almond, or vanilla extract 1/...
  • Smoothies - 5 flavor variations (blender)
  • SMOOTHIES "In general, Smoothies are blended drinks that serve as either meals or in-between- meal snacks, depending on the recipe. Smoothies require a blender, a recipe that includes fluid (usually a juice) and about...
  • Vegetable Risotto (pressure cooker)
  • VEGETABLE RISOTTO 1 (4 ounce) diced Italian mushrooms 1 tablespoons olive or vegetable oil 1 cup chopped onion 1 cup coarsely chopped yellow summer squash 1/2 teaspoon dried Italian herbs 1 cup Arborio rice 2 2/3 cups...
  • Zucchini Cakes with Dill and Feta
  • ZUCCHINI CAKES WITH DILL AND FETA 3 large zucchini, about 1 pound total 1 medium onion Olive oil 1 clove garlic 3 generous tablespoons all-purpose flour 1 large egg 1/4 pound feta cheese Small bunch of dill, chopped S...
ADVERTISEMENT
  • Mandarin Hot and Sour Soup
  • MANDARIN HOT AND SOUR SOUP "Perfect moderation and balance for a soup that’s spicy, but not too spicy." 3 dried wood ear mushrooms Warm water (for soaking...
  • Maggiano's Little Italy Stuffed Pork Braciole
  • MAGGIANO'S LITTLE ITALY STUFFED PORK BRACIOLE FOR THE STUFFING: 1 cup croutons 3/4 lb Italian bulk sausage 1/4 cup diced dried apricots 1/4 cup diced dried figs 1/4 cup pine nuts, toasted 1...
  • Poached Salmon with Caper Sauce
  • POACHED SALMON WITH CAPER SAUCE 4 (4-ounce each) fresh or frozen salmon steaks or other fish steaks cut 3/4-inch thick 1 cup chicken broth 1/4 cup dry white wine Dash pepper 4 lemon slices 2 tablespoons water 2 ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Re: ISO: Homemade Pasta with NO EGGS in the Dough!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!