I snagged the Vitantonio hand crank model at a thrift store for a buck! Here is the original info that came with mine:

CAVATELLI RECIPE:
6 cups flour
3 Tablespoons shortening
1 1/2 cups hot water

Sift flour and form a well on dough board. Place hot water and melted shortening inside of well, blend thoroughly and knead until smooth.

POTATO CAVATELLI RECIPE:
6 cups flour
3 boiled potatoes
2 Tablespoons olive oil or shortening
1 egg (optional)

Peel and mash the potatoes and pass through sieve. Sift flour and form a well on dough board. Place potatoes and melted shortening or oil inside of well, blend thoroughly and knead until smooth.

TO MAKE THE CAVATELLI:
Roll dough to 3/8 inch thickness and cut into strips 1/2 to 1 inch in width. The wider the strips, the longer the shells. Attach cutter to table. Flour each strip generously, place between wooden rollers and turn handle. If wide strips wander from center of rollers, guide with the left hand. A platter or dish can be placed under cutter to catch falling shells.

Whether dough is made with potatoes or shortening, it must not be too soft or dough will stick to the cutter. If this happens, add flour to dough. If the strips have been cut, allow to dry before starting again. Be sure that strips are floured and cutter is free from any particles of dough. Clean cavatelli maker before storing.

Cook cavatelli in boiling salted water as you would pasta or gnocchi.

VITANTONIO MFG. CO., Dept. D. 4630 Industrial Prkwy Willoughby, Ohio 44094

**My Mom's gnocchi recipe is nothing like the one on the paperwork but then, I don't use a machine to make them.
Hope above information helps you out