January 4, 2011 - 9:40am
Pasta Machines
Can anyone recommend a good basic, sturdy pasta machine? I've looked at the Pro Cucina, the Marcata Atlas and also the Imperia. They all seem reasonably priced and adequate, but I was wondering if anyone could talk about their personal experience with any of these machines to help me decide which to buy. Alternately, I will be in Italy in a few months and am wondering whether I should wait and see what is available there. I greatly appreciate any help. Thanks in advance.
Barbara
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Years ago, I had a different brand (I forgot which) and it wasn't precision enough -- the rollers gave an uneven sheet of dough. I think the ravioli attachment doesn't work very well.
machine with a hand crank that my parents bought for me in Italy some 25 years ago. In all honesty I don't use it more than a couple of times a year, at the most.
It is somewhat difficult in that it is hard to find a good spot in my kitchen to fasten it down. It uses a "C" clamp arrangement for holding it in place that is not well suited to tile counters. I end up stacking up cutting boards, etc., to make a place to use it, and my wife holds things steady. Not the best situation or recommendation, but, there it is.
As for the pasta, it works fine for flat noodles but does not do other things at all. I've used it to make spagetti, linguini, fettucini and ravioli with good results. For ravioli though, you must press and cut by hand as it only turns out the flat sheets required. It does have noodle cutters from narrow to wide though.
I used it a lot in the past when I had counters better suited. If I could provide a better fastening/workstation for it now I would use it more, but as it is, it is hard to get excited about making home made pasta.
Good luck with your search
OldWoodenSpoon
I recently watched an episode of "Good Eats", an Alton Brown show, on homemade pasta. The roller he was using also used a clamp to fasten, so he set it up on an ironing board and just bought a cheap cover to go over the ironing board, Maybe that will help.
I have tile counters, so I attach the pasta machine to a thick, heavy cutting board. I'm happy with it.
If you buy one abroad, just make sure it's a make for which attachments are readily available in the US.
David
I have the Marcato Atlas 150 and all l can tell you about it is that I have found nothing to complain about. It works as advertised. My counters are Corian so I use it in much the same fashion as dmsnyder described.
To be honest, of the brands you listed (I believe Pro Cuccina and Imperia are members of the same product line) I haven't found much difference between any of them in their price range.
dmsnyder's advice "make sure it's a make for which attachments are readily available in the US." is well placed.
I used a Marcato Atlas for over 40 years. I made one mistake in putting the main roller unit in the dishwasher and it is now frozen. It cannot be repaired and I have to buy a new one says a member of the Marcato family who answered my email. I can still roll out my dough by hand, though, then use the cutters on it so at my age, nearly 70, I think I'll just respect the old Atlas' retirement. Follow instructions - NEVER, ever, ever, put it in a dishwasher. Just brush it out; when the dough bits dry they are easy to remove.
I've had an Atlas for many years, but I now seldom use it anymore. Like others here, I found it can be cumbersome to set up. I've found it easier to hand roll large sheets and then cut the width desired from those, so my pasta "machine" now is a 3' long, 1.5" thick dowel :-). Youtube has some good videos of the techniques if you are interested. Ravioli is easy enough to make from the sheets with a bit of practice. Still, when set up, the Atlas works well. I've never had a chance to try the other brands. Unless you want to use a machine in Italy, I'm not sure getting one there will be worth it. The conversion rates and weight of carrying it around would probably negate any advantages. Since you have some time there, however, you should seriously consider enrolling in a pasta making course if possible. Nothing like getting instruction at the source :-). In any case, enjoy Italy. It is a phenomenal place and state of mind!!
The last time I was in Italy we had dinner at an old farm house where an older lady who appeared to be in her 70s or possibly older came out of the kitchen to prepare our pasta as we watched. She used a long, thin rolling pin and stretched that dough out to a thickness you could see through, then proceeded to chop the noodles with blazing swiftness and accuracy. After she was done we all applauded, and she appeared a bit baffled by that. She told us this is something she has been doing every day of her life from the time she was a little girl. It was truly inspirational to watch, and the pasta, needless to say, was sublime.
...after about 30 years of fairly regular use. As others mention, the ravioli maker is junk and impossible to use. I have an angel hair attachment for it but have found that the standard attachment works as well for angel hair pasta if you roll the dough very thin. For flat pasta, it can't be beat.
I generally make egg pasta and years ago an excellent Italian cook gave me his basic recipe for egg pasta - 4 oz flour for each USA "large" egg. Make sure your eggs are room temperature before you make the dough. This makes a very stiff dough but you can roll the pasta into sheets and then cut it without having a waiting period between the two steps. If you're making whole wheat egg pasta dough, you need a little less flour per egg.
Egg pasta dough freezes very well. I often make a large batch and use some of the kneaded dough immediately and freeze the rest in appropriate size packages. Defrost the dough in the refrigerator.
Best of luck with whatever you purchase.
I have the Marcata Atlas, and cannot speak highly enough of it. It is very durable and sturdy in comparison with the cheaper lines available, mind you I am in Australia and the cheaper models I refer to are usually no names or never heard of names. I only ever brush it out with a clean brush that I have especially for it, it never needs washing. I have had it about ten years. I don't know the other names you have mentioned. Maybe you may want to check out those available in Italy, bit like another TFLer mentioned make sure you can get part in your country if you want to add to it. Apparently you can get a motor for them as well as other attachments. Hope this is of some help, tempe
Thanks to everyone for your valuable input; you've helped me make up my mind.
Donna, I was leaning towards the Marcata Atlas anyway, as it's the only product that addresses the issue of metal residue in the pasta dough. And I must admit I'm wooed by the colors!
I too make homemade pasta a lot and love to roll it out using a 40-inch pin. But sometimes time and space is an issue, and I've been looking more seriously at the machines.
Based on what I've read here it would seem that buying one here in the States would be safer (not wanting to give the TSA any reason to confiscate my purchase!) Besides that, as David pointed out, is the availability of add-ons for future use.
So thank you again everyone, for offering your advice and opinions, and Happy New Year to you all.
Barbara
I have an Al Dente by Villa Ware. I think I got it on Amazon. It came with 3 different attachments. Each attachment making 2 different kinds of pasta. The main part clamps to the counter. I paid under $50 for it.
Donna, thank you so much for going to all this trouble for me. I really appreciate all your tips and links. I will look at the various options you've suggested before deciding where to buy, but I think I have more or less decided on the Atlas.
Great information! I've been kicking around the idea of getting a pasta machine and this post pushed me over the edge :)
I just ordered the atlas from amazon.ca ($67 + free shipping). I'm pretty sure it's the wellness - I've emailed them to be sure. The red was beautiful but I saved a few dollars going with the stainless. My question, do I need a spaghetti attachment? It seems to come with 1,5 mm or 6,0 mm blades - I'm hoping it's all I need.
I too have an atlas or two or three. Sturdy they are and all work. Except the ravoli attachment. Next time I use it I will make only a flat sheet dot with filling and add another flat sheet on top. Parts are interchangeable with other pasta machines sometimes. The best thing is that the atlas, mercato are frequently seen at 2nd hand stores. Great for parts and pieces. For a dollar or two you can find different size noodle attachments or an extra handle or ??. For that you can't pay the postage no matter how inexpensively you can find the part. Have fun. Remember pasta machines are great for rolling out crackers to a uniform size.
Mariah
I have both the Imperia for many years and bought Marcato Atlas about 4 years ago with a motor. They both work very well and have never had a problem with either. I love the Mercato with motor as I very often make fresh pasta, I found that the motor really made it easier. I although I often make fresh pasta, now I make it all the time.
Absolutely never wash it. I dust it off completely after using it. I've never had to oil either machine. I bought mine in Italy and have never had to buy extra tools or cutters for it.
I also use it for making certain types of cookies such as cenci or cluster cookies. Anything really that has to be rolled out into a uniform size.
Have fun making your own fresh pasta!
Patricia
After doing a little research, I bought the Marcato Atlas 150 and love it. Also read good things about the Imperia. Be wary of the cheaper machines.
There are a number of videos on YouTube about making the dough and using a pasta machine. Do searches there for "pasta dough" and "pasta machine".
Agree on not washing the machine. Instant rust. Just dust the flour off. If dough gets into the rollers, it's easy enough to get off, and use more flour next time.
Thanks so much to everyone who weighed in on this to help me with my decision. I feel like I got very good advice. I used my Mercata 150 Wellness machine for the first time today, and I couldn't be more pleased. It feels sturdy and well-made, the rollers cut all the way through, and the cleanup was nothing at all. I'm very happy! Tagliatelli with Bolognese sauce tonight to celebrate.
Hi Donna,
I so much appreciate all the information you provided; you really went out of your way to help and I am very grateful. I ended up getting the pretty "ice blue" color, and I was so excited last night I had a hard time sleeping, just knowing that machine was sitting there waiting to be used. And use it I will!!
I hope you and the family are recovering. The holidays are no time to be sick -- not that there is any good time. But homemade pasta (and bread) might just surpass chicken soup as the recommended panacea.
Best,
Barbara
Almost surreal!
Until Donna's site is up and running I came across this site for anyone looking for fillings for these wonderful new pasta machines!
http://www.e-rcps.com/pasta/rcp/index.shtml
I made my first ravioli and spaghetti and am very surprised at how easy it was - and darned if it doesn't taste GREAT :)
I made my dough in my food processor,
200 grams AP flour, 50 grams duram semolina mix 10 seconds, then add eggs (2 eggs in a cup with water to bring up to 1/2 cup)..add slowly to the processor for about 20 seconds. I gave the egg measuring cup a swish of water and added that to the processor. Gave the resulting dough a squeeze and it felt like play dough - so all was good.
Made ravioli with 1 cooked sweet potato, egg yolk, 2 Tbsp chopped prosciutto and about 1/2 cup frest ground parmesian (note that every site I read said to be sure to use fresh ground parmesian and I have to agree it makes the world of difference over the preground) salt, pepper and couple of shakes of nutmeg. Topped with a low fat alfredo sauce.
Hope this helps anyone else just starting out with the fresh pasta!
I've been looking for a good cavatelli recipe but haven't been able to come up with one. If anyone has one to share, I'd be grateful.
Is it worth getting the motor for the Atlas 150. I don't have the proper counter to attach with a clamp, plus I have arthritis in my right arm so thought a motorized version would be better for me.
I bought the motor for the Imperia machine recently and one of the great side benefits it that I can now do the pasta making anywhere without having to clamp it down. I've been making pasta a good deal more often since I got the motor.
As to a rack for drying noodles, I use a folding wooden laundry rack. It provides plenty of room.
for your input. I'll get the motorized.
I've been playing about with homemade pasta for the last month - and I'm amazed at just how easy it is! I was toying with the idea of getting a machine - but I won't bother now.
I even had my 9-year-old granddaughter making it when she stayed with us last week - check out the pics here:
http://nobreadisanisland.blogspot.co.uk/2012/08/homemade-vegan-pasta.html
The secret is, it seems to me, plenty of patience - and flour - when rolling out the dough.
I've since found out that the recipe and technique I've been using is almost exactly the same as that used in making strudel - so that's my next project.
Cheers, Paul
We have the Kitchen Aid attachment and it works really well, Lasagna made with homemade pasta is worth the effort.
Gerhard