ADVERTISEMENT
- Real Recipes from Real People -

ISO: Pasta Express x2000 instructions

Misc.
ADVERTISEMENT
It looks like I am one in a line of people in need of the mysterious manual for the X2000. If anyone could provide me with, or point me in the direction of, a copy I would greatly appreciate it. Thank you.
MsgID: 117482
Shared by: Peter/NH
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
  Cindy/IL
2
  Sandy CO
3
  Paula CA
4
  Charisse Hambleton - Spokane, Washington
5
  Beverly
6
  Louise - Oregon
7
  Jami in Florida
8
  Peter/NH
9
  ELAINE DES MOINES IOWA
10
  Betsy at Recipelink.com
11
  Betsy at Recipelink.com
12
  Marty - Dallas Texas
13
  Susan, Daytona FL
14
  Betsy at Recipelink.com
15
  Betsy at Recipelink.com
16
  Rich
17
  User, Los Angeles
18
  Carl, Cleve, Ohio
19
  Betsy at Recipelink.com
20
  Wally Ling - Billerica, Ma
21
  Joe IL
22
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Mae Murriell's Jack Daniels Pie
  • MAE MURRIELL'S JACK DANIELS PIE FOR THE CRUST: 1/2 cup flour 1/8 tsp baking powder 1/8 tsp salt 1/2 cup butter, softened 1 cup sugar 2 eggs, beaten light and fluffy 2 squares (1 oz each)...
  • Broccoli Rabe with Caramelized Shallots (Bobby Flay)
  • BROCCOLI RABE WITH CARAMELIZED SHALLOTS "When I first tasted broccoli rabe, I was a little put off by its bitterness, so I combined it with some golden caramelized shallots. They add just the right note of sweetness a...
  • Chicken, Peach and Rice Skillet Supper
  • CHICKEN, PEACH AND RICE SKILLET SUPPER 2 lbs. skinless, boneless chicken breasts 1 lime 1 tablespoon fresh ginger, minced 1 tablespoon mild curry paste or powder 1 clove garlic, minced 4 teaspoons vegetable oil 1 onio...
  • Antipasto Salad (or Sandwiches)
  • ANTIPASTO SALAD (OR SANDWICHES) 1/2 pound Italian salami (such as Genoa), thinly sliced, cut into 1/4-inch wide strips 1/2 pound Italian cappicola, thinly sliced, cut into 1/4-inch wide strips 1/2 pound provolone chee...
ADVERTISEMENT
  • Hazelnut Biscotti (Bertolli Olive Oil)
  • HAZELNUT BISCOTTI 1/3 cup hazelnuts, toasted, skinned and coarsely chopped 3/4 cup all-purpose flour 1/4 cup packed light brown sugar 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon baking pow...
  • Italian - Caplettes - Tips
  • Jill, Don't forget that the meat mixture also gets fresh Nutmeg and Lemon zest. That's the way my nonie, grandmother, mother & I have always made them. Also we served them in homemade Chicken Broth. Hands down the bomb.....
  • Cantuccini (Classic Tuscan Biscotti)
  • These taste JUST like the ones we had in Tuscany -Cantuccini. I have made these thousands of times since returning from our two trips to Tuscany. They are quite easy to make, I don't bother with the parchment paper, I ...
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!