Instruction: Extract information from the supporting document to answer the given question.

Input:
Question: missing the measuring cup- the recipe book only references the lines on the cup, anyone help on using a standard measuring cup?
Document: The finished product was very good. It is very important to weigh the flour as opposed to using a measuring cup. It seemed to have a couple more steps then the machine I had used previously, but the end results were very good. I have not had this machine very long and have not tried all the different cutters, but I do not expect any problems as long as I follow the directions.
I'm very pleased with this machine (the 2730/3000 model). While I've been using a traditional roller pasta maker (an Atlas) for decades, my only experience with an extrusion machine was many years ago with a Ronco. Not a good experience, to say the least. The Lello, in sharp contrast, is built like a tank. Very solid construction that inspires confidence that it will last a while.My only complaint is the recipe book.
The reason why is that the taller bowl makes it easier for the paddles to mix the dough even if it is not filled to the max. For example, my standard size batch is  the quantity listed in the Lello recipe book for the 2200. Having the larger bowl gives the machine more working room, and makes it easier to tweak the flour/moisture ratio.But, regardless of which Lello you get, if you put in some effort, you're going to be treated to some wonderful pasta. Highly recommend!
First of all, there is nothing wrong with this product. Its does exactly what it says. There are a few things you should consider before buying this that I didn't appreciate (mostly because I was three sheets when I bought it). So there is very little room for error when measuring using this, if your not using a scale your dough will be too dry or too wet because of the variations on side of eggs, or measuring flour...This unit is LOUD and heavy.
I got this machine from my husband for my birthday and tried it last evening for the first time. I followed the directions exactly for one pound of the white flour pasta, weighing, not measuring the flour. This is an important distinction because a cup of flour can vary in weight by several ounces. I think the instructions are good, though they don't exactly tell you what consistency of dough you are seeking to achieve. I would describe it as dough that holds together but isn't wet or sticky.
I received this machine yesterday and made fresh pasta today. I followed the directions to the letter and the pasta turned out perfect and delicious the first time!! The instruction book comes with several wonderful recipes, I used the 'Egg pasta' recipe. The only reason I gave it 4 stars instead of 5, as previously mentioned, the extrusion is VERY, VERY SLOW! As for clean up I just let the parts dry with the pasta on them and then knocked off the dry pasta, worked great!.
I tripled a recipe I use to get the totals above and should have used 9 eggs based upon the original recipe but only had to use 6 so keep this in mind when making your dough. Don't assume it will need all of the liquid if doubling or tripling an existing recipe. Plus using the machine requires a drier consistency than when making the pasta manually. Also when substituting flours some take less liquid and others will take more.
This unit replaced two wore out Simac pasta makers. Pretty much a straight forward replacement. Uses same pasta dies & same book. The Simac book had pictures of what the product was supposed to look like when mixing. That is helpful to someone new to these. Weighing the flour is the best way. Be accurate on ingredients. Let the noodles dry for a short time before cooking as it will help keep the pasta separated for cooking. Way faster cooking times. If you think it's almost ready, it is.
Couldn't be happier with it and would recommend it to anyone who wanted to make homemade pasta with ease.
This item broke on the very second use. Why would anyone use plastic threads on something that has to withstand a lot of force? !
Answer: Hi Brian,I measured, and here is what I came up with for both EGG and WATER:1lb EGG:  slightly less than 8oz, or 212 ml.1 1/2 EGG:  11oz or 325ml.2 lb EGG:  14oz or 400ml1 lb WATER: 5 3/4 oz or 160ml1 1/2 lb WATER:  9oz or 250ml2 lb WATER:  10oz or 285ml.You always have to adjust by adding flour or water to get the walnut sized dough ball so these values should get you baking.