Price: $88.06
(as of Oct 25, 2024 01:14:16 UTC - Details)

Marcato’s Original World-Famous Atlas 150 pasta machine rolls and cuts pasta dough for traditional lasagna, fettuccine, and tag at home.
Marcato’s Original World-Famous Atlas 150 pasta machine rolls and cuts pasta dough for traditional lasagna, fettuccine, and tag at home
Made in Italy from chrome-plated steel; Includes pasta machine, pasta cutter, hand crank, clamp, Instructions; 10-year
Rolls sheets of dough to 150-millimeters wide at 10 thicknesses (0. 6 to 4. 8-Millimeter) for consistent texture, cook time, and taste.Atlas 150 is not dishwasher safe
Easily attach the pasta drive motor and any of the 12 pasta cutting accessories (sold separately)
Material Type: Nickel-Plated Steel, Chrome-Plated Steel, ABS
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Easy to use
Review: First time pasta making. Very easy to use and pasta turned out perfect. Nice and sturdy. Easy to clean.

Reviewer: PauliesGiftshop
Rating: 5.0 out of 5 stars
Title: So impressed and fun
Review: We bought this for a family vacation to make homemade pasta. Pasta came out great. We all had a fun time and now we continue to look forward to making pasta from scratch. A bit only expensive side, but worth it. sturdy and easy to use.

Reviewer: Ou Bai
Rating: 5.0 out of 5 stars
Title: Smooth, stable and simple.
Review: It is a solid seemingly durable build. Using it twice now, it does it singular job of making pasta very well and simply. Included is a clamp that provides a strong grip on table edges. Needs at least 1 inch of ledge. The body only has a port on the right side so be aware of that. The only other loose part is the handle that drives the smooth rollers and the attached two types of pasta shapers. The main feature is the how smooth and easy the turning is on both the main rollers and the pasta shaper. I would get it if you are looking for a traditional, manual, pasta maker that seems like it will last a lifetime.

Reviewer: Ms D
Rating: 5.0 out of 5 stars
Title: Solid workhorse worth every penny
Review: The MARCATO 150 Pasta Maker is a solid workhorse in the kitchen. This guy is built to last, with sturdy construction that instills confidence every time I use it. The numbers on the dials are clear and easy to read, making it simple to achieve the perfect thickness for my pasta dough sheets.Speaking of pasta dough, this machine rolls it out beautifully, creating smooth and consistent sheets every time. The included pasta attachments for tagliolini, lasagna, and fettuccine provide versatility and options for homemade pasta creations.I also purchased the spaghetti chitarra attachment separately and have made semolina dough spaghetti with it. The results are outstanding, with the chitarra producing authentic, rustic strands of pasta that hold sauce like a dream.Overall, the MARCATO 150 Pasta Maker feels like a quality product and is worth every penny. Whether you're a seasoned pasta maker or just starting out, this machine will elevate your pasta-making game to new heights.

Reviewer: S. Kan
Rating: 4.0 out of 5 stars
Title: Great product
Review: The first pasta machine I ordered was missing instructions, had smudges and water spots on it, and had dried dough in the rollers! Someone’s used return got sent to me. I returned and thankfully the second one was new, and packaged slightly better (loose small box in a much larger box with just a sheet of packing paper). I read this happened to another reviewer too so watch out for that.I find that the machine works very well - smooth action with the winding, clamp works well if you have a good surface to attach it to. I only used it to make sheets for ravioli and lasagna so far. Haven’t tried the fettuccine rollers. I thought it would be a little juggle to handle the dough with one hand while winding with the other, but it’s not bad at all. Well built, very solid. A classic!

Reviewer: L Parr
Rating: 5.0 out of 5 stars
Title: The ONLY non electric version to buy!
Review: 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.

Reviewer: Samuel
Rating: 5.0 out of 5 stars
Title:
Review: El producto es de buena calidad, está muy resistente, y funciona al 100%. Si lo recomiendo mucho

Reviewer: Joao insfran
Rating: 5.0 out of 5 stars
Title:
Review: Muito fácil de usar e produz uma massa de otíma qualidade e aparência. Recomendo.

Reviewer: Jeffrey
Rating: 5.0 out of 5 stars
Title:
Review: 🔎 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!

Reviewer: Ali
Rating: 5.0 out of 5 stars
Title:
Review: I love pasta and this makes it a lot of fun to make your own. Very high quality built and it is bella, design shows that it is Italian. Wouldn’t think twice.

Reviewer: gurer urgen
Rating: 5.0 out of 5 stars
Title:
Review: İyi+kolay+şık