ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Pasta Express need parts!

Misc.
ADVERTISEMENT
We need to find replacsment parts or current info to CTC!
MsgID: 1110535
Shared by: Carl, Cleve, Ohio
In reply to: Pasta Express Pasta Maker Recall Informa...
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (21)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pasta Express X2000 instructions
  Cindy/IL
2 I have a pasta express instruction book
  Sandy CO
3 ISO: Please I need a instruction book for a pasta express x2000
  Paula CA
4 ISO: Pasta Express instructions
  Charisse Hambleton - Spokane, Washington
5 ISO: pasta express x2000 instructions
  Beverly
6 ISO: Pasta Express x2000 instructions
  Louise - Oregon
7 ISO: Pasta Express x2000 instructions - I also need the recipe book (nt)
  Jami in Florida
8 ISO: Pasta Express x2000 instructions
  Peter/NH
9 ISO: Pasta Express X2000 Instructions
  ELAINE DES MOINES IOWA
10 Pasta Express Pasta Maker Recall Information and Company Phone Number (repost)
  Betsy at Recipelink.com
11 Recipe: Pasta Express Manual and Recipe Book (for the pasta cooker)
  Betsy at Recipelink.com
12 ISO: Pasta Express X2000 - measurements question
  Marty - Dallas Texas
13 ISO: pasta xpress measurements
  Susan, Daytona FL
14 re: Pasta Express X2000, X3000, and X4000 CTC Cup Measurement
  Betsy at Recipelink.com
15 ISO: Mike/Kansas
  Betsy at Recipelink.com
16 Recipe: CTC Pasta Express Instructional Videotape (Pasta Machine Video)
  Rich
17 Thank You: Thank you Rich
  User, Los Angeles
18 ISO: Pasta Express need parts!
  Carl, Cleve, Ohio
19 re: Pasta Express X3000 Instruction Manual
  Betsy at Recipelink.com
20 ISO: CTC X2000 Pasta Express User's Manual needed
  Wally Ling - Billerica, Ma
21 Recipe: Osrow Pasta Maker Manual and Recipes (similar to Pasta Express Pasta Machine)
  Joe IL
22 ISO: Tammy - Colorado - re: Pasta Express x2000 manual
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Old Devil's Food Cake (using cake flour, 3 layers)
  • OLD DEVIL'S FOOD CAKE 1/2 cup (scant) unsweetened cocoa powder 1/2 cup hot water 1 3/4 cup sugar 3/4 cup margarine, softened 2 eggs, slightly beaten 1 cup milk, minus 1 tablespoon 1 tablespoon vinegar 2 1/2 cups cake ...
  • Beppie's Cilantro Pesto (food processor)
  • BEPPIE'S CILANTRO PESTO 1 cup loosely packed cilantro leaves, rinsed 1/2 cup Parmesan cheese, grated 1/4 cup pecan pieces, toasted 1/4 cup olive oil 3 garlic cloves 1 tablespoon lime juice 1/2 teaspoon salt 1/2 teaspo...
  • Milk Punch
  • MILK PUNCH 1/2 gallon orange sherbet 1 1/2 liters lemon-lime soda 1 quart milk In punch bowl, combine sherbet, milk and lemon-lime soda, mixing well. Makes 2 1/2 quarts Source: From the Field to the...
  • Tony Roma Corn Fritter Casserole
  • Your finished product for the Tony Roma cornbread casserole was probaby to wet because you did not drain the corn. I make one that's pretty close: CORNBREAD CASSEROLE 1 box Jiffy cornbread mix 1 cup drained whol...
ADVERTISEMENT
  • Weight Watchers Twice-Baked Roasted Garlic Potatoes
  • WEIGHT WATCHERS TWICE-BAKED ROASTED GARLIC POTATOES 1 head garlic 4 large baking potatoes, scrubbed 1/2 cup low-sodium chicken broth 1/2 cup low-fat or nonfat yogurt 1/2 teaspoon salt 1/2 teaspoon ground black pepper ...
  • Red Beans and Rice (2 ways)
  • I grew up in a family of nine with a stay-at-home mom and a schoolteacher dad. Mom was very creative when it came to feeding us nutritious and tasty meals. I'm 26 and not that great of a cook, and this is still one of ...
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: Pasta Express need parts!
  • 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!