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  • Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel
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Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel

by Marcato
| 106 answered questions

List Price: $99.99
Price: $69.95 & FREE Shipping. Details
You Save: $30.04 (30%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Stainless Steel
  • Make authentic pasta in your home with the Italian-made Atlas pasta machine
  • Body made of chrome plated steel; rollers and cutters made of anodized aluminum
  • Easily adjustable, 9-position dial regulates thickness of pasta dough
  • Includes hand-crank and clamp with ABS plastic handles; narrow and wide cutters
  • Additional attachments for more noodle styles sold separately
36 new from $60.00 12 used from $53.86

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Frequently Bought Together

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel + Norpro Pasta Drying Rack + Norpro Ravioli Maker With  Press
Price for all three: $95.25

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Color: Stainless Steel
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Product Details

Color: Stainless Steel
  • Product Dimensions: 8 x 8 x 7 inches ; 3 pounds
  • Shipping Weight: 7 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B0009U5OSO
  • Item model number: 8320
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (621 customer reviews)
  • Amazon Best Sellers Rank: #443 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Stainless Steel

Home chefs are more interested than ever in creating more wholesome ways to feed their families. Organics are in, and pasta is never out. The Atlas pasta machine is the most famous pasta machine in the world. With this machine you'll be able to make fettuccine, spaghetti, flat dough sheet, and tagliolini. It has an easy to use adjustment knob that allows you to control the thickness of pasta - from 0.3mm to 2.5mm. This heavy duty machine has a chrome plated steel body. The rollers and cutters are made of long lasting anodized aluminum. The anodized aluminum is a wellness innovation; rollers and cutters grab the dough better and because they are free from heavy metals, such as chromium and nickel, you get healthier results. Gears are case-hardened tempered steel. Includes clamp for securing to counter, instruction book and recipes. Attachable blades for spaghetti, linguini and ravioli also available (sold separately).


Customer Questions & Answers

Customer Reviews

I love making pasta with this!
Vegas Runner
Clamps onto your counter and rolling it with the crank is very easy.
Von T
Works well and very easy to use.
Chad Lue Choy

Most Helpful Customer Reviews

1,089 of 1,105 people found the following review helpful By UpperDown TOP 500 REVIEWER on July 5, 2011
Color Name: Stainless Steel Verified Purchase
I've been tempted to try making fresh pasta for decades, but shied away from getting a pasta maker because I thought it would be difficult and messy, and that it was at least a two-person job. I was wrong on all counts. I took a cooking class when I was in Rome recently, and the Italian chef/instructor had not one but TWO Marcato Atlas 150 pasta makers that he used in both his restaurant and cooking classes. Among other things we did in the cooking class, we made fresh pasta, and I was astounded how easy it was. With only the briefest instruction, we made enough pasta to feed 12 hungry people in a matter of minutes. I bought the Atlas 150 for myself the minute I got home, and have been making pasta, all by myself, ever since. It's very easy, but getting the dough right is absolutely key to success.

You'll never be happy with this or any other pasta maker if you don't get the dough right. If it's sticking to the roller or cutters, or the noodle strands come out of cutter stuck together, it's NOT the fault of the pasta maker, it's because THE DOUGH IS TOO WET - period. It's fine to use a dough "recipe," but you simply cannot rely on a recipe to produce dough that isn't too wet or too dry - there are too many variables. The type/blend/brands of flour, the temperature and humidity of your kitchen, the size/temperature of the eggs, if the dough has oil in it or not. . .all these things affect the dough. A recipe can be a good guide - a place to start - but you must be prepared to tinker with the dough to get it just right.

To make my favorite pasta I generally use equal parts of all-purpose and semolina flours. I add salt and olive oil to taste - for me that's about a scant ½ teaspoon of each per egg.
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184 of 195 people found the following review helpful By REO Fan on December 29, 2006
Color Name: Stainless Steel
I really wanted a metal manual pasta machine, but was discouraged as I read details about other machines. I finally opted for the Atlas 150 - it was reasonably-priced, made in Italy, and had garnered positive reviews.

I am posting because I want to tell you that this machine lived up to its billing. It is easy to use, convenient, and a cinch to clean. My wife (she's half Italian) and I previously made pasta by hand. Thanks to this machine, our process has been signficantly reduced. We are eating fresh pasta more frequently, and the pasta it produces--if working with a reliable recipe (which we do)--garners compliments at our dinner parties.

I recommend that you have two people to work with the dough as you crank it through the machine. Trust me, it will make your life easier. Plus you can enjoy conversation and time spent with your partner.

I bought this machine around Thanksgiving (2006). Absolutely no regrets. Highly recommended!
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235 of 259 people found the following review helpful By David Paoletta on March 26, 2007
Color Name: Stainless Steel
I got this pasta maker based on feedback from this and similar web sites. As always, the quality of the pasta depends on the quality of the dough - and that takes some practice. Once I had a good recipe and decent results rolling out by hand, the addition of this machine made life great!

Despite the jokes about Fiats and other Italian machinery - this machine is world class. It is heavy, solid and built to tight tolerances. You need to cut your pasta to fit and it's nice to have another set of hands, but once you get used to it the results are amazing!

I also got the ravioli attachment which is awesome. This machine will last forever if you care for it (do not immerse!) and makes a super fresh pasta dinner in less than an hour. My Sicilian mother (rest in peace) would be jealous!
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121 of 131 people found the following review helpful By Gary Thaller on March 28, 2010
Color Name: Stainless Steel
My mother bought one of these in the early 70's. I bought one in the early 80's.

WARNING: DO NOT USE ANY WATER IN CLEANING. IT WILL RUIN IT. (The old directions were in Italian and it's hidden in there someplace.)

Making the dough is a little tricky. Here is an exact recipe to use with King Arthur's Flour. Personally, I prefer flour I get from Montana Flour & Grains in Ft. Benton, MT. (I'm not associated with either company.) Cheaper flours will not work as well as the moisture content varies too much and they aren't as "sticky."

2 cups flour
1 egg (as fresh as possible)
1/3 cup water

I mix mine in a bread machine until it's thoroughly mixed and then put it on a floured board to shape it gently pressing with the heel of the hand until it forms a circle as wide as the roller. Press an end a little thin so it feeds through easier.

The dough should be dry enough so if you throw a ball of it against the ceiling, it won't stick.

Roll it through a couple times on setting 1, then fold it in half and do it a couple more times. Then you can increase the number 1 at a time until you get to the desired thickness. If it's too moist, dust a bit with flour. If it tears apart, it's too moist.

For lasagna, I cut it in strips with a pizza cutter. There is no need to boil the noodles before cooking in lasagna, but be careful not to leave any edges exposed or they will get hard.

For pierogi, I use a cap about 3 1/2 inches round to cut circles. A small metal coffee can works well, too.

Although others might work as well as this one, they might not. Why take the chance?
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