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Marcato Design 8320 Atlas 150 Pasta Machine, Made in Italy, Includes Cutter, Hand Crank, and Instructions, Silver reviewed by Skillet Director
Pasta Maker Machine Hand Crank - Roller Cutter Noodle Makers Best for Homemade Noodles Spaghetti Fresh Dough Making Tools Rolling Press Kit - Stainless Steel Kitchen Accessories Manual Machines reviewed by Skillet Director
CucinaPro VD-43551KC Pasta Maker Deluxe Set 5 Piece Machine with Spaghetti Fettucini, Angel Hair, Ravioli, Lasagnette Attachments reviewed by Skillet Director
Philips Kitchen Appliances Noodle HR2357/05 Retail Box Packaging, Pasta Maker Plus reviewed by Skillet Director
Pasta Machine, iSiLER 150 Roller Pasta Maker, 9 Adjustable Thickness Settings Noodles Maker with Washable Aluminum Alloy Rollers and Cutter,Perfect for Spaghetti, Fettuccini, Lasagna or Dumpling Skins reviewed by Skillet Director
Title
Marcato Atlas 150 Pasta Machine
OxGord Pasta Maker Machine Hand Crank
CucinaPro Pasta Maker Deluxe Set
Philips Kitchen Appliances Pasta and Noodle Maker
iSiLER 150 Roller Pasta Maker Machine
Brand
MARCATO DESIGN
OxGord
CucinaPro
Philips Kitchen Appliances
ISILER
Prime Benefits
-
-
-
Price
$65.14
Price not available
$49.95
$291.05
Price not available
Preview
Marcato Design 8320 Atlas 150 Pasta Machine, Made in Italy, Includes Cutter, Hand Crank, and Instructions, Silver reviewed by Skillet Director
Title
Marcato Atlas 150 Pasta Machine
Brand
MARCATO DESIGN
Prime Benefits
Price
$65.14
Checkout
Preview
Pasta Maker Machine Hand Crank - Roller Cutter Noodle Makers Best for Homemade Noodles Spaghetti Fresh Dough Making Tools Rolling Press Kit - Stainless Steel Kitchen Accessories Manual Machines reviewed by Skillet Director
Title
OxGord Pasta Maker Machine Hand Crank
Brand
OxGord
Prime Benefits
-
Price
Price not available
Checkout
Preview
CucinaPro VD-43551KC Pasta Maker Deluxe Set 5 Piece Machine with Spaghetti Fettucini, Angel Hair, Ravioli, Lasagnette Attachments reviewed by Skillet Director
Title
CucinaPro Pasta Maker Deluxe Set
Brand
CucinaPro
Prime Benefits
Price
$49.95
Checkout
Preview
Philips Kitchen Appliances Noodle HR2357/05 Retail Box Packaging, Pasta Maker Plus reviewed by Skillet Director
Title
Philips Kitchen Appliances Pasta and Noodle Maker
Brand
Philips Kitchen Appliances
Prime Benefits
-
Price
$291.05
Checkout
Preview
Pasta Machine, iSiLER 150 Roller Pasta Maker, 9 Adjustable Thickness Settings Noodles Maker with Washable Aluminum Alloy Rollers and Cutter,Perfect for Spaghetti, Fettuccini, Lasagna or Dumpling Skins reviewed by Skillet Director
Title
iSiLER 150 Roller Pasta Maker Machine
Brand
ISILER
Prime Benefits
-
Price
Price not available
Checkout

How to Make Fresh Pasta?

supermarket dried pasta is made solely
from durum flour and water and it’s
difficult if not impossible to make at
home
on the other hand fresh pasta made from
all-purpose flour and eggs is quite easy
to make now the most traditional method
to assemble the pasta dough is to start
off with a mound of flour right on the
counter top then we form a well right in
the middle of the mound to hold cracked
eggs the two are gently incorporated
together and then needed to form a dough
now in the Test Kitchen though we prefer
to use a food processor for the job it’s
much easier and quicker than hand
kneading which can take as long as 10
minutes or so and it also provides
consistent results now when it comes to
rolling out the dough into sheets
nothing beats a good old-fashioned hand
cranked pasta machine now I’m going to
show you how to make a batch of fresh
fettuccine in this assignment now the
only ingredients that you’re going to
need to make the fresh pasta is flour
and eggs now if we were in Italy we
would use the traditional oo flower
which is doppio or double zero flour but
we’re not in Italy no worries though we
found that regular all-purpose flour
works fine but don’t be tempted to use a
higher protein bread flour one might
think that it would make for a sturdier
pasta and it really does but it’s so
sturdy that it’s tough to work with the
dough and it’s even tougher to eat so
with these two ingredients in hand the
key is finding the right ratio and after
many tests we found that the best is one
large egg to 2/3 cup of all-purpose
flour now to extrapolate this into one
pound of fresh pasta this means three
eggs to two cups of flour so let me show
you how to put it all together now we’ll
start off by adding the flour right into
our food processor it all goes in and
you’ll notice that we’re not using any
salt at this point because we’re going
to cook the pasta in salted water which
we’ll season it well now just want to
put on the lid and give it a pulse or
two just to aerate the flour a bit
alright so that’s it now before we add
the eggs to the flour we just want to
beat them in a small bowl until they’re
combined that way they’ll incorporate
evenly
you don’t have to go crazy here though
alright so now we can go ahead and pour
it in the eggs there we go put the lid
back on and we just want to process the
dough until it forms a rough ball and
that should only take 30 seconds at the
max
all right so that’ll do it now it’s time
to look at the dough now if it’s come
together nicely you can go ahead and
just dump it right onto your work
surface and be sure to get any small
bits of dough left in the work Bowl of
course you want to be careful of the
blade at this point too now if you look
in there and you find a bunch of pebbles
and it isn’t really sticking together
it’s too dry a couple of small bits are
okay at that point you want to add a
little bit of water to the food
processor about a teaspoon at a time and
process it for a second or two
now if the dough is sticking to the
sides of the work bowl it’s too wet and
you’ll need to add a tablespoon of flour
to the machine and process the dough
until it comes together all right so
that’s it for the food processor now we
just need to knead this by hand and if
we need to just add a little bit of
flour here you just want to make the
dough nice and smooth and that should
only take about a minute or two all
right so when the dough looks nice and
smooth we just need to let it rest for a
few minutes between the moisture and the
egg and the processing and the hand
kneading we’ve activated a lot of gluten
development in the flour which can make
the dough very tough right now it would
snap back if we attempted to shape it
but after about 15 minutes the gluten
strands will relax and be much easier to
work with so we’ll just go ahead and
cover it with a sheet of plastic to keep
it from drying out now that the dough is
rested and ready we’re going to work
with more manageable pieces so we’ll go
ahead and cut the dough into five or six
smaller pieces cut it into half then
just cut each half probably three pieces
each half there we go total six alright
so I’m going to put some of these aside
here we’re only going to work with one
at a time and we want to keep them
covered because they dry out very
quickly now to prove that point I’m
going to keep this one out uncovered and
later on I’ll try to roll it through the
machine you’ll see that it will crack
all right so working one at a time you
just want to press a smaller piece into
a disc
and we’re going to start working with
our machine now I’ve set it to the
widest setting which is zero usually and
we just start to run the pasta through
now I’m going to fold this up kind of
like a little business letter just press
the seams together this is going to help
to even out the sheet of pasta then I
want to run it through again still on
the widest setting and I’ll repeat this
again so just bring it up to the center
press down and run it through now if at
any point feels like your pasta is
sticking inside the machine go ahead and
code it with just a little bit of flour
so now I’m going to roll this through
again I want to smooth out the sheet
this is still the widest setting so I’ll
run it through twice more and it looks
like it’s sticking just a little bit so
just a little bit of flour there and
I’ll run it through again I haven’t
changed the setting at all now it starts
to look nice and smooth at this point so
I’m going to start narrowing the
settings here so I’m just going to run
it through each time I’m going to narrow
the setting we want to work our dough
out slowly until it’s nice and thin so
just run it through keep narrowing the
setting
it’s kind of therapeutic now our goal
here is to work the pasta out until it’s
pretty thin this is very important
especially when it comes to filled pasta
you don’t want where the edges are
doubled up with pasta it can be too
thick so we’re going to continue rolling
this out again taking the settings down
narrowing them down till it’s almost at
the final setting on the machine now
this may be the last setting it may be
the next to last setting in the case of
this machine it’s seven out of nine
which is to settings away from the
thinnest setting so I’m just going to
run it through once more
there we go and you can see how thin the
sheet of pasta is actually it should be
so thin that you can see your fingers
right through the pasta so we know that
it’s perfect you don’t want it to be any
thinner it’s just going to be too
difficult to work with so when the pasta
is at the correct than this you just
want to go ahead and lay it right on a
kitchen towel
go ahead anywhere that it’s going to
touch itself you might want to add a
little bit more flour so it doesn’t
stick we want to keep it covered as well
with a just damp cloth so I’m going to
take another towel just moisten it ever
slow get out as much of that water as I
can and put it right on top of the pasta
we don’t want too much water here
because it will make the pasta gummy
okay so that’s just about it
but to show you how quickly the pasta
dough dries out I’m going to attempt to
roll that uncovered piece from earlier
so let’s see it should crack yeah you
can start to see how there’s dried out
bits of dough with the moist dough
underneath this is no good you’re going
to get clumps of thick dough so no good
we’ll just put that away now once you’ve
rolled out all your dough you can go
ahead and use it to make filled pasta
like ravioli or four strand pasta you
can run it through the machine now we’ve
got a fettuccine attachment here and it
cuts the pasta into 3/8 inch wide
strands now if you want wider or thinner
strands you can always cut them by hand
but let me show you how to use the
machine first
just get one sheet of pasta always keep
the rest covered now to make it easier
to work with just want to separate it
here and if it’s sticky go ahead and put
a little bit more flour on to make this
easier to work with I’m just going to
cut it right in half with my bench
scraper and now I can run it through the
machine to move the handle here
now as I run it through I want to grab
the other side because I don’t want it
to bundle up there we go
some beautiful fettuccine strands now
I’ll go ahead and put it right onto
another towel there we go
all right so of course you would cut the
rest of the pasta the same way now you
can use this pasta immediately or if
desired you can hold the pasta for
several hours just be sure to lay the
sheets or strands on a baking sheet if
they look like they’re getting sticky
flour them just a bit and you want to
cover them with a damp kitchen towel or
plastic wrap to prevent them from drying
out

Pasta Makers Buyers’ Guide

How to use a pasta machine?

Prepare your dough by wrapping it in plastic wrap for 20 minutes, then removing the wrap and dividing it into 4 even pieces. Using your hands, flatten the pieces into a rectangle shape, and keep the thickness around 0.5 inches. Dust your dough pieces with flour, and remember that you must refresh the dough every time you feed it into the machine. Attach your pasta making machine to a secure surface and set the opening to the widest setting (usually number 1). Starting with the shorter sides of the rectangles, slowly feed the first piece of dough into the machine. Use the crank steadily and not too fast. Fold your dough into thirds, flour, then feed into the machine again. Repeat this around 5 times. Then, turn the machine to a thinner setting, depending on the desired noodle size. Connect the noodle attachment to the machine to cut the dough into noodle shape.

How to clean a pasta maker?

The most important thing to remember is never to use water to clean a pasta maker, as it will lead to rusting. There are two basic ways to clean a pasta maker. One is by using a cotton cloth, and the other is by using scrap dough. To clean the rollers with dough, you can make extra dough or use play dough. To deep clean the insides of the machine, you must first disassemble it by using a screwdriver and a small wrench. If there are bits that are stuck, you can gently use a long needle or a chopstick to remove them; you can also attach a cloth to the top. To keep your pasta machine clean, be careful while rolling the dough, and don’t forget to put flour on the dough each time you put it through the machine.

A product price updated on 2020-03-31 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.