ADVERTISEMENT
- Real Recipes from Real People -

ISO: Pasta Express X2000 Instructions

Misc.
ADVERTISEMENT
I can see from all the other posts that the X2000 instruction book is in hot demand. I purchase my new, never used Pasta Express X2000 and gave it to my husband for X-mas. When we opened it up--no instructions. If anyone can help me I would really appreciate it. thank you in advance! Elaine
MsgID: 118056
Shared by: ELAINE DES MOINES IOWA
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
  • Carrabba's Spiedino di Mare
  • CARRABBA'S SPIEDINO DI MARE 4 scallops, size U-10 to U-20 4 shrimp, size U-16 to U-20 Pinch of Kosher salt Pinch of white pepper Splash of olive oil Seasoned Italian bread crumbs 2 ounces lemon butter Pinch of parsley...
  • French Potato-Mint Soup
  • FRENCH POTATO-MINT SOUP 1 tablespoon butter or margarine 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes 2 cans (14 1/2 ounces each) vegetable or chicken broth 1 1/2 cups water 1 cup sliced carrots 1 ...
  • Southern Pea Salad
  • SOUTHERN PEA SALAD "This will work with all the Southern shelling peas, such as field peas, black-eyed peas and crowder peas." FOR THE SALAD: 3 cups cooked, drained, shelled peas (about 3 pounds...
  • Beet Salad with Fruit
  • BEET SALAD 1 cup Julienne beets, soaked in vinegar 2 fresh apples, peeled and chopped 1 tablespoon chopped gherkin pickles 1/2 cup mixed fresh fruit (as for fruit salad) Whipped cream Mix all ingredients except cream...
  • Italian Flag Cottage Cheese Salad
  • ITALIAN FLAG COTTAGE CHEESE SALAD 1 (16 ounce) container small-curd cottage cheese 1 medium red bell pepper, diced 6 medium green onions (white part and most of the green part), sliced 4 tablespoons buttermilk Salt an...
ADVERTISEMENT
  • Babka Bites (Mini Muffin Pan)
  • BABKA BITES “Chocolate babka is my most popular dessert, and I have enjoyed teaching audiences of all ages all over the U.S. how to make it. Because it is also one of my most addictive recipes, I came up with a two-bi...
  • Pollo Fundido - 2 recipes (repost) (not Garcia's)
  • I could not find the Original Garcia's (from Phoenix) recipe on the Internet. Here are some recipes that you can experiment with. Please share your results with us. Good luck! Halyna Pollo Fundido - 2...
  • Spicy Buffalo Chicken Wraps and Buffalo Chicken Rolls
  • The Grand Lux Cafe's recipe is not on the Internet. Perhaps you could experiment with these recipes? Good luck and please share your results with us. SPICY BUFFALO CHICKEN WRAPS Source: Light & Tasty Servings: 2 "Thi...
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!