Recipe: Pasta Perfetto Pasta Making Tips and Popeil Pasta Maker Instruction Manual and Recipes

Hi Donna, Hopefully someone will have the instructions you need. In the meantime maybe some of this info will help you. This manual isn't for your machine but the recipes should work in yours too:

Popeil Pasta Maker Instruction Manual and Recipes (click here)

And here is info I found using your model:

MAKING PASTA IN THE PASTA PERFETTO
(Vitantonio Manufacturing)

For a small batch of pasta fill the egg cup up to the lower line and fill the flour cup up to about the top (or weigh out 1 pound of flour). The ratio is important, too dry and the pasta does not stick together properly, to wet and the pasta just binds up in the hopper and won't extrude properly. Put the dry flour in the hopper first.

Close the lid and turn on the beaters. The slowly pour the egg or liquids through the slots in the top of the lid. The flour will start binding but will stay in course grains. (this is just right).

Then open up the Extrude port by turning the knob on the front and the pasta extrudes out through the dies. Cut it to the length you want as it extrudes out.

My first batch I had too wet (I thought I needed to add more liquid than called for). It just wadded up in the hopper and would not extrude. The second batch I mixed in egg to the lower egg line with exactly one pound of flour and guess what. It worked perfectly. The course grains found their way out the port in the bottom of the machine and into the screw extruder. Perfect pasta. Written by bimini3.