Atlas 150 Classic Manual Pasta Maker Machine, Made in Italy, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini. Made in Italy

I first learned how to make pasta decades ago by the amazing Marcella Hazan who answered a question from a student who wanted to know the difference between this machine and an extruder for making spagetti. Her answer still makes me chuckle and I tell the story often. This was her answer: "You live on the third floor of an apartment building and you need to get down to the street, you can walk down the stairs or you can jump out the window...both get you to the street but in different states...the extruder is jumping out the window, this machine is walking down the stairs".There is no better way to make pasta than with this machine, known by all the best chefs...I've never known one to break. Now in full disclosure I have been using my KitchenAid pasta attachment for years as I like having both hands free, but miss the simplicity of the non electric option and my atlas remains with my previous employer...I like knowing if the lights go out I can still make pasta. Although the 180 model is wider, I find all my ravioli molds, like the norpro are the perfect width for this machine. It would be useful for those that use the ravioli rolling pin, as they are about 18 inches wide, but for most people the 150 model is just perfect.As most other reviewers will tell you, making the perfect pasta does not mean mastering this machine...it's really very easy to use...it's mastering the perfect pasta dough. If your dough is the perfect consistency it will go through the machine effortlessly. Although there is a learning curve involved...your not breaking the genetic code here...you just need trial and error and some patience. Youtube videos are great but nothing but trial and error will teach you the "feel" of perfect pasta dough. The best advice I can give you is to tell you the dough is a lot dryer than you would think...in the bowl it's granular the size of peas or smaller but if you take a handful and squeeze a fistful it will hold together. I will also tell you that even with my KitchenAid with the 475 watt motor, the dough hook will strain when kneading and I do most of my kneading by passing it through the number one setting multiple times (10-12). The first few times you pass it through you will think you are a failure...it will not come out in one piece but in various jagged pieces and look like a mess...that's okay, the gluten has not fully formed yet even if you DID knead it and let is rest 30 minutes. Just do your best to put the pieces together and keep passing it through...after many passes...maybe a dozen more or less you will see the dough change as the gluten develops. A slight sheen to the dough and more uniform and pliable. Once you can form one piece of this dough through the number one setting, you can go on to number two...some people go through number two twice...sometimes I do, sometime I don't and I have no reason as to why...just my mood of the minute. After that go through each setting only once. I strongly suggest looking at some youtube videos to give you more confidence before trying. The following are just some various tips:I don't use the automatic ravioli machines from any makers because the pasta must be thick enough not to tear apart (usually setting 3) and I find that too thick for good ravioli (I usually use 4). The Ravioli makers with a press like the norpro are easy to use and make a better ravioli.I make big batches of dough at one time and freeze my fresh ravioli or pasta...if you do this you will need to work with small balls of dough...if they are too big your sheets will be too long to handle. Make sure to keep the other pasta dough from drying by covering with a damp paper towel and check frequently because it will dry quickly...I usually redampen the towel after each sheet. For a sheet of ravioli that will give me a top and a bottom for my mold I use a piece of dough about the size of a tangerine. Three cups of semolina flour with three eggs ect...give me four balls of dough and I gather the scraps from each tray and it gives me enough for another full tray when I'm done.Check your roller each time before adding the dough to it...even the smallest crumb of dough left behind will cause your dough to rip.If you don't have a pasta drying rack but you have a dishtowel rack, the kind with three long bars you attach to the wall to hang multiple dishtowels to, it works better than most racks because your pasta can be really long.Add ins to your pasta are great but many will cause tears at thinner levels, especially fresh cracked pepper. Even if you buy chopped spinach, put it through your food processor in small batches for best results.When you get the confidence to try ravioli, ignore all the OCD comments about making sure all the air is out of the "pillow", I read where once reviewer actually used a toothpick to get out air bubbles. I gently press the top layer of dough over the filling once in the tray, but I have never gotten anal about it and never had a ravioli burst on me. Also when cooking use a gentle boil not a rolling boil for ravioli, this will also prevent bursting. I have used water to seal my edges before going over with a rolling pin and I have used nothing...I found no difference. When using a mold like the norpro, put in more filling than you would think...once you press down it will fill in the voids and give you a nice filled "pillow".Please learn this lost art and teach it to your children and grandchildren...it is a wonderful way to spend a weekend day and you can make tons to freeze in serving portions for later use (freeze first on cookie sheet than transfer to plastic bag or foodsaver). Nothing you can buy is as good as you can make for a fraction of the price.

This pasta maker/roller came well packaged with instructions included. I yook it apart(not shown in video), and this one does come with the metal gears NOt the plastic gears thankfully. There have been no issues so far. The hand crank works great and it actually very easy to turn. It is lightweight, and the included table clamp works great(be sure to not overtigten as to not mess up your table or counter top). The pasta rolls out smoothly(use Semolina flour when going to different thicknesses to help keep pasta from sticking). All in all a solid product so far. Attatched is my unboxing video(sorry I haven’t done an unboxing video in a good while), that shows the unit and attatchments. Hoghly recommended, and I would but from this seller again. ***SEE VIDEO FOR A DEMO ON HOW TO REMOVE THE RODS AND LITTLE SCRAPER PIECES TO BETTER GET THEM CLEANED*** As stated in the intruction manual, do NOT run the main unit in the dishwasher or soak in water. Use a damp cloth to clean the cutting blades(or a cleaning brush. Wear gloves if tou want to help keep yourself from getting cut). Easy to use. Be sure to heavily flour your pasta after it has rested for 30-60 minutes as you roll it through the machine to help prevent the pasta from sticking everywhere.

The MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker is impressively well made. It’s solid, heavy, and feels like it’s built to last. The adjustment dial is precise, and the hand crank turns smoothly even with thicker dough.It produces consistent pasta sheets with clean edges and uniform thickness, making it easy to create a variety of pasta styles. Cleanup is simple as long as you follow the recommended method and let any dough dry before brushing it off.Overall, this is an excellent manual pasta maker that feels professional-grade and performs exactly as expected. Highly recommended for anyone serious about making fresh pasta at home.

I can confidently say this pasta maker has completely transformed my home cooking experience. This Italian-made beauty delivers on every promise and then some.The metal construction feels substantial and professional from the moment you unbox it. Unlike flimsy alternatives, this machine has the heft and precision you'd expect from authentic Italian craftsmanship.What struck me immediately was how smoothly the handle turns, even when working with thicker dough. I've made everything from delicate angel hair to robust lasagna sheets, and the results are consistently high-quality.The thickness settings are precise. I love how I can start at the widest setting and gradually work down to achieve the exact texture I want. The pasta comes out in such a way that you simply can't get from dried store-bought varieties.While the included attachments for fettuccine and tagliolini are fantastic, what really impressed me was the machine's versatility beyond pasta. I've successfully made dumpling wrappers, thin pizza dough, and even helped my kids create play-dough sheets for their crafts. The consistent thickness is perfect for any application requiring uniform dough rolling.At first, I hesitated about the investment, but this machine has more than paid for itself. The cost of quality fresh pasta at restaurants or specialty stores adds up quickly. I'm making superior pasta at home for a fraction of the cost, and the satisfaction of creating something special for my family is priceless.Highly recommended for anyone serious about exceptional homemade pasta!

First a sellers note: They sent me this broken. The ring bearing on the fettuccine roller was detached and clanging inside the machine. I didn't know that when I first used the machine, when I tried to roll pasta through the fettuccine part of the machine and it didn't roll, I just thought I didn't know how to use the machine well enough. Fortunately, I was able to unscrew the machine, get to that part, and fix it.After my first use of this machine I was ready to give it away and buy an attachment for my Kitchen aid. It was my first time ever making homemade pasta so I had zero experience with pasta dough, or this pasta maker. The whole experience was daunting. Rolling the pasta dough was awkward, and the noodles I did get out were sticking together and not at all beautiful. Recently I started researching attachments and gadgets to replace the Atlas. I read so many reviews and a lot of them gave suggestions about the pasta dough. I decided to give my Atlas one more try. This time I focused on the dough. I weighed the ingredients (10oz flour, eggs-2 whole eggs weighing 4.0 oz and 4 yolks 2.5 oz) to make sure I was precise, and this time rather than add water because the dough appeared dry, I kneaded the dough by hand until all the ingredients came together. Trust me on this: My dough seemed to be way too dry. But I kneaded through my doubts without adding anymore water and the dough came together perfectly. After letting the dough rest for about an hour, the dough was smooth perfection! I couldn't believe it! I set up the Atlas this time I anchored it to my counter top (I didn't do that the first time), and then began rolling the dough 3 times on each setting starting with 0 and ending with 6! The rolled sheets were a thing of beauty! I couldn't believe how different the entire experience was. Rolling was daunting the first time I tried it on this machine, but with the right dough, it was easy and effortless. In fact, I remember thinking the first time I used the Atlas that I needed three hands to even make rolling pasta comfortable. But this time, it was so easy and smooth, I rolled and passed the rolled sheets through the fettuccine and spaghetti rollers in less than 30 minutes. Two hands were more than enough. The pasta turned out beautiful and delicious! I'm still going to buy the 3 piece Kitchen aid roller attachments, but only because I think it will speed up the process. But truth be told, if time were not a commodity in my home, the Atlas is really all I would need. If you start with a good dough, the machine really does all the rest. Clean up is easy with a perfect dough nothing sticks to the machine. I love this machine, I've used it 3 times this week alone! In fact a friend of mine came over for dinner last night and after having the pasta that I hand rolled on this machine she begged me to host a pasta making party with her, her 4yr old daughter, and my 4yr old, so I am. I have no doubt that our girls will be able to roll the dough on this machine.

I got this a housewarming gift (for myself) about 2.5 years ago when my husband and I bought our first home. I hadn't used it until recently because I was learning how to make other things from scratch and pasta seemed intimidating when learning how to make sourdough. Finally when I got around to it, it was 100% worth it! I am giving it 4 stars instead of 5 because I still havent figured out how to use the second attachment and the instructions are not clear on that. Ill most likely youtube it, but I think instructions should have that kind of IMPORNTANT information in it. I also find it annoying that it doesnt really stay still when using the manual crank, but I can buy an electric motor for that so that is also why im giving it 4 stars. Its alot smaller than I thought. It took .y am hour to figure out that when you send the dough through twice on the largest setting, the dough will be the pretty sheet you see in videos. The first pass look quite ugly. That tip is not in the instructions either. The instructions are kinda useless to be honest. However, I am still giving this little gadget a high rating because THIS MAKES PASTA MAKING EASY. Ive worked with all kinds of dough and let me just put it this way...theres a reason Italians are so fit and its not from walking after every meal...ITS FROM MAKING PASTA. I have never in my life dealt with a dough so hard...theres a reason the traditional way of making ramen and upon noodles involves stepping/stamping/stomping on the dough. As Navajo Man (YT channel) would say, "beat your dough, not your men or women"....pasta dough definitley gets the anger out...This pasta maker completely cuts rolling the dough out AND I AM THANKFUL. 10/10 recommend.

This pasta maker was recommended by our host in a pasta making class and is fantastic. So easy to use and works wonderfully

It is extremely easy to use, not heavy and easy to clean.I am not a pro, nor a professional, but I’m trying to get better with pasta making. I super recommend for anyone that is starting (like me)

Marcato Atlas Pasta Machine is truly the best thing if you love making pasta right from scratch. Rolling the dough through it a few times gets a smooth finish and the setting for having different thickness helps a lot when the mood shifts from ravioli to fettuccine or spaghetti.

Miré mucho antes de decicirme y tengo q decir q es una maravilla. Corta la pasta fenomenal, se limpia de maravilla y es super facil d usar. El primer intento me faltaban manos. Los huevos q usé eran muy grandes. Con 100gr de harina para 1 huevo mediano la pasta sale fenomenal. Recomiendo el secador de pasta para mi imprescindible si no quueres q se te estropé todo el trabajo. Es estupendo hacer tu propia pasta a la q le puedes añadir todo lo q quieras. Un truco q me funciona, ya q en las instrucciones d se recomienda no echar sal a la masa por no estropear los rodillos es echarselo al huevo y batir y luego añadir la harina. Todo un descubrimiento!! La doy un 10😊

🔎 Overview 🔍If I could recommend a better manual hand crank pasta machine, I would. But the truth is I can't. I can't find another pasta maker out there that has this level of support, this many attachments, backed with a 10-year warranty, and a near perfect design. All of this packed in a beautiful Italian design with great heritage. It's the Ferarri of pasta makers and it makes the best shaped noodles. This is the machine you want. This is the machine you need.✅ Pros ✅- Multiple attachment head options to make all sorts of noodle styles. I even made udon noodles with this!- Beautiful Italian design with a clean stainless steel finish- 10-year warranty! Who does that?- Smooth crank and cutters that don't eat up dough- Easily cleaned with a damp cloth and a brush❌ Cons ❌- Takes a bit of getting used to and sometimes will take a bit of strength depending on the type of noodle you are cranking!📝 Overall 📝5/5 ⭐️'s to Marcato! I will happily purchase this again once my 10-year warranty is up! The machine is beautiful, runs smooth, easily cleaned, and makes pasta noodles like it was born for it. The price reflects the quality and the craftsmanship behind the product. I would recommend this to all my friends and family getting into pasta making. I will never be buying pre-made pasta noodles again! At the time of review, the Marcato Atlas 150 Wellness is selling for $86.82 on sale!

منتج غني عن التعريف .منتج اصلي .وصلت الشحنة قبل موعدها بكثير. شكرا أمازون.اتمنى من امازون إتاحة المنتجات المستوردة من USAعبر خيار " الدفع عند الاستلام "

i ordered the atlas 150 .A ampia 150 was delivered and is a Chinese knock off .no marcato label on the machine . box says made in china ..badly made.