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CucinaPro 177 Pasta Fresh Pasta Machine

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List Price: $55.99
Price: $29.99 & FREE Shipping on orders over $35. Details
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Pasta Machine
  • Makes fettuccini and spaghetti
  • Made of a chrome coated steel
  • Attachments sold separately
  • Includes easy-to-follow directions and recipes to get your started
  • Heavyweight chromed steel construction
9 new from $27.00 5 used from $17.99

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Frequently Bought Together

CucinaPro 177 Pasta Fresh Pasta Machine + Roma Wooden Pasta Drying Rack + Norpro Ravioli Maker With  Press
Price for all three: $56.26

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Style Name: Pasta Machine
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Product Details

Style Name: Pasta Machine
  • Product Dimensions: 8 x 7.8 x 6 inches ; 1 pounds
  • Shipping Weight: 6.4 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B00004SPDH
  • Item model number: 177
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (227 customer reviews)
  • Amazon Best Sellers Rank: #53,308 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Style Name: Pasta Machine

Product Description

Make your own pasta at home with the CucinaPro Pasta Fresh machine. The Pasta Fresh makes spaghetti and fettuccini. Attachments sold separately.

Amazon.com

Nothing beats a plate of truly fresh pasta. And now it's easy to roll out your own at home, with Villaware's pasta maker. Whether the craving is for spaghetti or fettuccine, this sturdy machine handles the job with efficiency and style. Made of heavyweight chromed steel, with an attractive wood grip handle, Villaware's pasta maker looks great on the counter and is easy to use--there's nothing to plug in as this is the tried-and-true hand-crank variety. The easy-lock adjustable dough-dialer rolls thick or thin pasta, and it comes with spaghetti and fettuccine cutters. Cutters for tagliatelle and angel hair pasta are available separately. --Meg Heffernan

Customer Reviews

If you're looking to make pasta from scratch, I highly recommend this pasta maker.
Meghan Hourihan
I did find the machine a bit on the flimsy side and the crank handle for rolling the pasta continually falls out of its slot.
E. Curry
The handle does not fit into the hole snugly; it's loose, and it will fall off if you are not holding it in place.
J. Sperazza

Most Helpful Customer Reviews

256 of 262 people found the following review helpful By Joshua M. Kuo on May 13, 2006
Style Name: Pasta Machine Verified Purchase
I bought this pasta machine 6 months ago, and I've used it at least once or twice a month ever since. I also bought one for my mother and taught her how to use it. This machine really just replaces a rolling pin and a big knife for cutting noodles (how my mom has been making hers).

A lot of people think fresh pasta is better than dried pasta... I disagree. They are just different types of pasta. Dried pasta give you a firmer bite, while fresh pastas are softer. Keep that in mind when you cook. Also, don't be limited to pasta making. I think of it as a better rolling pin, so I also use it to crank out wonton skins.

You should dry your pasta sheet a little before attempting to cut it, especially if you are going to cut them thin (like angel hair), so they don't stick to each other and form a lump. I usually catch the cut noodles in a bowl and mix more flour in to keep them from sticking to each other. You should let the noodles dry out a little bit more before cooking it.

A few words about making the dough: it will take you a while to get a feel of how firm your dough needs to be, to go through the machine smoothly. If the dough is too wet, it will stick to the machine; if it's too dry, your pasta sheet will break. But once you got it down, you can crank out noodles pretty fast. The key is you need to let the dough rest for about 30 minutes, so the flour can fully absorb the moisture.

I took the tip from Alton Brown (Good Eats), and set it up on a ironing board for my mother. This is genius! It's so much easier using an ironing board than trying to do this on a kitchen counter! And you can move it to other places if your kitchen is small.
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410 of 424 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on August 16, 2002
Style Name: Pasta Machine
This is a simple, manual pasta maker that basically rolls out dough thinner and thinner, then cuts it with an attachment that makes narrow or wide noodles (other attachments can make ravioli.) If you want lasagna noodles, just trim up the flat sheets after rolling. Make noodle dough, let it rest, roll on the widest setting down to the narrowest (or 2nd narrowest--I find the last setting is way too thin.) Presto--noodles. It's very low tech and these have been around for decades.

Just some helpful hints for using the Cucinapro.

1. The thin noodle (tagliatellini) attachment will produce spaghetti-like thin noodles. But you need to dry the pasta sheets somewhat before you cut them. Otherwise they stick together and you will be saying nasty words in your kitchen.

2. You don't wash this thing. Flour and water equals paste and cement. So resist this bad idea. Just brush the thing out with a stiff pastry brush.

3. The pasta dough is best left to rest for 20 minutes, at least, under a damp tea towel. This allows the gluten in the flour to relax enough for you to roll it out. If you are impatient and neglect this step, you may think the pasta maker is having a tough time rolling the dough, but it is not--you have to allow the dough time to relax.

4. You go through the thickness settings from widest to narrowest, rolling out the dough and folding it into thirds, then re-rolling. If the dough piece gets unwieldy and way too long, just cut it in half, then process the halves separately. It means shorter noodles, but a lot easier handling for you.

5. Unless you really insist, you don't have to use semolina flour. In fact, this flour is often grainy and produces a less smooth result at home. I use bread flour. It's fine.
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167 of 173 people found the following review helpful By Eric Antonow on July 6, 2000
Style Name: Pasta Machine
I've had mine for about 5 years and through about 3 cycles of enthusiasm. It is relatively easy to use but does require some patience and testing. What is the 'right' thickness for your pastas? Depends on how you prepare the dough (amt of water, eggs -- if any). Also, it is also critical to set up a drying rack of some sort. I ended up with about 10 dowel rods that I had to hang from the ceiling. There are drying racks on the market but I have not been impressed by their construction. Next best alternative it to temporarily lay out the pasta on wax paper as you work -- make lots of room.
All that was for perspective on the logistics, but otherwise I have to say this is an easy way to make yourself feel like a gourmet. The taste is unlike anything you'll get at the store -- notably better than pre-packaged fresh. And yes, friends will be impressed. Solid construction -- I promise you won't need to buy a second one. A great book to go with is 'The Pasta Bible' -- one of the few books with dough recipies as well as sauces.
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103 of 105 people found the following review helpful By Meghan Hourihan on August 6, 2001
Style Name: Pasta Machine
I don't know why I decided I wanted this pasta maker, but sometime last December, I did, and I asked my mother for it for Christmas. And I'm sure glad she bought it because this pasta maker rocks! It's a little tricky to get the hang of at first, and it helps to get the dough just right (my first batch had too much flour and wouldn't roll out). A touch of olive oil seems to help.
Once the dough is ready, rolling it out is a snap. The first few passes through the machine are the trickiest, and it helps if someone holds the machine down (especially if you can't clamp it down, like me). The best thing about using the machine is that it works the pasta as it rolls it (you should send it through the highest setting several times and fold the resulting strip back into itself, in thirds, then roll it again), so even if your dough starts out sub-par, by the time you reach the second-lowest setting, it looks professional. (I don't recommend the lowest setting, it rolls too thin and the dough begins to tear.)
It comes with two cutting attachments, one which produces thin angel-hair/spaghetti-like noodles, and a thicker one which is closer to linguini. Both produce delicious pasta. If you're looking to make pasta from scratch, I highly recommend this pasta maker. I've never been disappointed by the results.
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