ADVERTISEMENT
- Real Recipes from Real People -

ISO: pasta question

Misc.
Gee Thanks Sally,I do have another question though.Do you know if the Popiel Pasta Maker can handle a 3 cup flour recipe? The ones that came with it are 2 cups.
Hate to be such a bother,
Rebecca
MsgID: 113764
Shared by: Rebecca/Tennessee
In reply to: Recipe: Pasta Recipes
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (14)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Sarah Lee
2
  SALLY-BC
3
  Rebecca/Tennessee
4
  SALLY/BC
5
  Rebecca/Tennessee
6
  SALLY/BC
7
  SALLY/BC
8
  Rebecca/Tennessee
9
  SALLY?BC
10
  Vicki Bizallion, Pocatello, ID.
11
  Anita TX
12
  Kell
13
  Erica Meyer Indiana
14
  cathy Illinois
15
  Becky ohio
ADVERTISEMENT
Random Recipes
  • Bike Hike Bars (using oats, raisins, and wheat germ)
  • BIKE HIKE BARS 3/4 cup shortening 2/3 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup sifted all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 1/2 cups quick or old fashio...
  • Greek Quesadillas with Dill-Yogurt Dipping Sauce
  • GREEK QUESADILLAS "Quesadillas go Greek with a meatless filling. Traditional dill-yogurt sauce makes a tasty topper." FOR THE DIPPING SAUCE: 2/3 cup fat free plain yogurt (from 2-lb container) 1 tablespoon chopped ...
ADVERTISEMENT
  • 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...
  • Craisin Bread (bread machine)
  • CRAISIN BREAD 1 1/8 cups water 2 3/4 cups Gold Medal Better For Bread Flour 1 1/2 tablespoons nonfat dry milk 3 tablespoons sugar 1 teaspoon cinnamon 1 1/2 teaspoons salt 1 1/2 teaspoons dry yeast 1 tablespoon margari...
  • Raisin Filled Cookies (1920's)
  • RAISIN FILLED COOKIES (1923) FOR THE COOKIES: 1/2 cup butter, softened 1 cup granulated sugar 2 eggs 2 cups sifted flour 2 level teaspoons baking powder 1 tablespoon orange juice Grated...
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 question
  • 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!