12 ounces of pasta (uncooked)
12 ounce bag of frozen veggies
1/4 cup Parmesan cheese
garlic powder to taste
14 ounce can chicken broth (can use low sodium if watching your salt intake)
1/4 cup half and half
2 tablespoons flour

1. Cook pasta and veggies in separate pots according to specific directions. Drain
2. Pour chicken broth in a medium-sized stockpot and heat on low.
3. Add flour to broth whisking vigorously to avoid clumps from forming.
4. Add half & half
5. Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.
6. Add cooked veggies and pasta. Cook until heated through.
7. Sprinkly Parmesan cheese on top and serve
Bon Appetit

‘Cause recipes would be the same as for fresh or boxed pasta…do whatever you wish with it…make tomato sauce; alfredo sauce; toss it with garlic and olive oil etc etc etc.

If the book is what you’re looking for, go online for the machine maker and request one…I’ve had to do that with other items from time to time.

2 lg. eggs
pinch of salt
2 c. sifted flour

Sift flour onto a clean, preferably wooden surface. Make a well and drop 2 eggs into the well. Add the salt. With hands, work the flour and egg mixture into a dough, similar to bread dough. Clean surface, dust lightly with flour and knead the dough for 5 to 10 minutes until the surface is smooth and elastic. Cut dough into 4 sections. Roll each section one at a time on a flour surface with a floured rolling pin until thin (similar to pie crust.) At this point, use your imagination, cut the pasta into any shapes you desire. The easiest shape for the first time is to cut similar to egg noodles. Place pasta on a clean surface.

Our mothers would put a clean sheet over the bedspread and layer the pasta onto this sheet for drying. Pasta will dry in a very short time. Cook pasta as you would a commercial brand. The cooking time would be less, however; you will have to use judgment by testing. Test pasta by removing 1 or 2 strands from the boiling water with a slotted spoon and tasting. This is where the term al dente comes from; dente meaning tooth.

This recipe is close to mine I think, I’m at work. I don’t use a machine so I hope this can work for you! Good luck!