ADVERTISEMENT
- Real Recipes from Real People -

ISO: Instructions for Pasta Perfetto machine, Vitantonio mfg. co

Misc.
can anyone please help me? I purchased a pasta machine: Pasta Perfetto machine, Vitantonio mfg. co., Eastlake Ohio 44095 Model number 300. there were no instructions with it and I've been unable to get any response from the company. I need a recipe for pasta, my recipe won't extrude from the machine.

MsgID: 116484
Shared by: Donna in Lincoln NE. 10-10-05
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Salmon Loaf (or patties) with Dill Sauce (1970's)
  • SALMON LOAF WITH DILL SAUCE 1/4 cup margarine 1 cup finely chopped celery 1 cup finely chopped onion 1/2 cup finely chopped black olives 1 small jar pimiento, finely chopped 1 (15 1/2 ounce) can salmon, boned and undr...
  • Tips for Baking Your Own Wedding Cake
  • TIPS FOR BAKING YOUR OWN WEDDING CAKE Daniel Jarzembowski does all his own baking and decorating, usually working from midnight until 6 a.m. the day before the wedding so the cake is guaranteed to be the freshest it c...
  • Apricot-Coconut Bars
  • APRICOT-COCONUT BARS 1/2 cup butter softened 1/4 cup white sugar 1 cup all purpose flour 2/3 cup dried apricots 1 cup water 2 eggs 1 cup packed light brown sugar 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 1 t...
  • Brown-Fast Mix (Gold Medal Flour)
  • BROWN-FAST MIX "Just as its name implies, it browns meat faster. Seasons it, too!" 2 cups Gold Medal Flour 1/2 cup non-fat dry milk solids 1 tbsp. salt 1 tsp. pepper 2 tsp. paprika Sift all ingredients together. St...
ADVERTISEMENT
  • Classic Crisco Single and Double Pie Crust
  • CLASSIC CRISCO SINGLE AND DOUBLE PIE CRUST SINGLE CRUST: 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening 3 tablespoons cold...
  • Meatball Hash Brown Bake
  • MEATBALL HASH BROWN BAKE 2 eggs 3/4 cup crushed saltines (about 20 crackers) 6 to 8 garlic cloves, minced 2 teaspoons salt, divided use 1 1/2 teaspoons pepper, divided use 1 pound lean ground beef 1 (10 3/4 oz) can co...
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: Instructions for Pasta Perfetto machine, Vitantonio mfg. co
  • 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!