If your pasta fell apart in the water, then they were far too wet or were not made with strong flour. This is precisely the problem that I had with extruders. Basically, if it will not work with the basic pasta recipe (4 oz flour to one egg) then it WILL NOT WORK AT ALL.
You could try adding more egg or egg whites to make a softer dough that will extrude in the hope that the egg will "set" when put in the hot water. But what you are trying to do then is fiddle the ingredients because the machine does not work. Your best bet is to demand your money back. I beleive the manufacturers and retailers know these domestic machines do not work.
Alix I see no reason to use mineral water except for flavour. But then you would need to use something like San Pellegrino.
Strozzapreti: lit "priest stranglers"
actual meaning ".....whatever...."
There are at least3 totally diferent pasta related products called Strozzapreti.
2. A mutilated tagliatelle
3. Spinach and ricotta gnocchi (of the bullet like variety).
So the meaning is whatever you want it to be.
I suggest you stick to the traditional forms. If you want to see pasta shapes taken to extremes, go here: Tortured Pasta