1 teaspoon butter
1 pound nice – firm, buttery round cracker crumbs
2 (8 ounce) packages egg replacer, small
1 1/2 tablespoons milk
2 tablespoons chopped fresh basil
1 cup sliced olive leaves
1/2 sweet pickle, thinly sliced
Melt the butter in a large skillet over medium heat. Crack cracker crumbs with a fork or large spoon until the paste is large enough to coat the back of a metal spoon. In a large bowl, toss together the egg replacer and milk and stir to coat the cracker crumb mixture.
Transfer the mixture to a large bowl and whisk together the cream and basil until smooth and creamy. Transfer the mixture to the bowl with the pasta, pressing the flour and egg mix into the mixture. Stir in some salt and pepper if desired. Fold in the cooked cracker crumb mixture.
Tile the back of the spinner and place into the bowl of a food processor with the drained eggs and cooked cracker mixture. Chill in the refrigerator 30 to 60 minutes before serving.