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

ISO: Pasta Express x2000 instructions

Misc.
ADVERTISEMENT
Hello, I found this site on a Google search and will be bookmarking it! I recently got a Pasta Express 2000 at a garage sale. It's been hardly used and came in the box, but the previous owner has been unable to locate the instruction/recipe book. I would greatly appreciate any assistance so I could try this out. Thanks!
MsgID: 117289
Shared by: Louise - Oregon
In reply to: ISO: pasta express x2000 instructions
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
  • Balsamic-Pickled Peaches
  • BALSAMIC-PICKLED PEACHES "Serve alongside any meat, particularly roast pork or lamb." 1 cup balsamic vinegar (or substitute white balsamic) 3/4 cup sweet vermouth (or substitute dry vermouth) 1 cup pineapple juice 8 ...
  • Whole Grain Recipes
  • June 2, 2008 RECIPE SWAP Whole Grain Recipes (barley, oats, brown rice, etc.) All Recipes Posted This Week - Mix-and-Match Menu...
  • Golden Lamb Salad (using lemon jello)
  • GOLDEN LAMB SALAD (USING LEMON JELLO) 2 boxes (3 oz. each) lemon gelatin 1/2 cup sliced pimento-stuffed olives 4 cups diced cooked lamb 1/2 cup vinegar 1/4 cup prepared horseradish 1 tbsp. salt 1/2 tsp. Worcestershire...
  • Chicken Simmered in Caramel Sauce (Vietnamese)
  • CHICKEN SIMMERED IN CARAMEL SAUCE 1 1/2 pounds boneless chicken thighs 2 tablespoons vegetable oil 1 tablespoon chopped garlic 3 tablespoons finely chopped fresh ginger 2 tablespoons chopped shallots or onion 2 tables...
  • Grouper Piccata (NOT Bonefish Grill)
  • Grouper Piccata - menu description Source: Bonefish Grill Sautéed crispy, topped with a lemon caper butter sauce. ********************************************************* Bonefish Grill's recipe is not available on th...
  • White Bean and Garlic Salad
  • WHITE BEAN AND GARLIC SALAD 1 1/2 cups Great Northern beans, sorted and washed 2 bay leaves 1 large red onion, cut into small dice 10 garlic cloves, finely chopped 3/4 cup extra virgin olive oil 1 cup dry sherry wine ...
ADVERTISEMENT
  • Carrabba's Bread Dipping Spice
  • Not sure if this is what you are asking about, i have made this several times it tastes just like the mix they have for the bread CARRABBA'S BREAD DIPPING SPICE Makes 1/4 cup 1 tbsp minced basil 1 tbsp chopped parsle...
  • Chocolate Chip Shortbread Triangles
  • CHOCOLATE CHIP SHORTBREAD TRIANGLES 1 1/2 sticks (3/4 cup) butter (not spread), room temperature (plus butter for greasing pans) 1/2 cup plus 2 tablespoons sugar 2 teaspoons vanilla extract 1 Pinch salt 1 3/4 cups all...
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 x2000 instructions
  • 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!