ADVERTISEMENT
- Real Recipes from Real People -

re: Pasta Express X2000, X3000, and X4000 CTC Cup Measurement

Misc.
Hello,

The Pasta Express (models X2000, X3000, and X4000) CTC cup holds 1 3/4 cups flour - spoon flour into cup and level off without packing it. Also, you are supposed to soak the die (plastic disk that the pasta extrudes from) that you're going to use in hot water with 1 teaspoon oil added to it. After soaking, spray with Pam or olive oil directly onto the die before placing it in the machine for use. Don't place any of the plastic parts in the dishwasher.

Pleaase note that there has been a recall of this product:

Recall information:
MSG URL: Pasta Express Pasta Maker Recall Information And Company Phone Number Repost

The manual explains the amounts of eggs and water (it varies by recipe). I e-mailed a copy of the manual to you.

Happy Cooking!

Betsy
MsgID: 1228169
Shared by: Betsy at Recipelink.com
In reply to: ISO: CTC Pasta Express X2000
Board: Chat Board at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Muffuletta Made Easy (food processor)
  • MUFFULETTA MADE EASY FOR THE OLIVE SALAD: 2 cloves garlic 1 (16 ounce) jar Italian mix giardiniera, drained (pickled Italian vegetables) 1 (12 ounce jar) mixed olive bruschetta topping* (we used Trader...
  • Whole Wheat Soda Bread
  • WHOLE WHEAT SODA BREAD 4 1/4 to 4 1/2 cups whole wheat flour, divided use 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp butter or margarine, cut in small pieces 2 cups buttermilk Heat oven to 350 degrees F...
  • African Vegetable Soup (using elbow macaroni)
  • AFRICAN VEGETABLE SOUP 1 tablespoon vegetable oil 2 medium (1 cup) onions, chopped 1 stalk (1/2 cup) celery, chopped 1 medium (1 cup) sweet potato, cubed 1/2-inch 1/4 cup chopped fresh parsley 4 cups water 1 (28 ounce...
  • Biscotti Ice Cream Bonbons (ice cream maker)
  • BISCOTTI ICE CREAM BONBONS 1/2 cup milk 1 1/2 cups heavy (whipping) cream 1/3 cup sugar Large pinch of kosher salt 1/2 teaspoon vanilla extract 1 cup (about 3 ounces) 1/4-inch pieces biscotti 1/3 cup finely ground bis...
ADVERTISEMENT
  • Carlos O'Kelly's Pasta Diablo
  • PASTA DIABLO Source: Carlos O'Kelly's From: KAKE/ABC, 12/29/2006 3/4 pound cooked pasta 4 ounces diced grilled chicken breast 1/8 cup finely diced green peppers 1/8 cup finely diced red onions 1 cup Carlos O'kelly...
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
  • re: Pasta Express X2000, X3000, and X4000 CTC Cup Measurement
  • 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!