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Product FeaturesColor: Stainless Steel
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Product Description
Color: Stainless Steel
Amazon.com Product Description
Make pasta at home the traditional Italian way with this Atlas stainless steel pasta machine, which features narrow and wide cutters that make 4 types of pasta--flat dough sheet, fettuccine, spaghetti and tagliolini. Made of heavy duty, chrome-plated steel, the pasta machine's rollers are nickel-plated to resist corrosion and all the gears are made of case-hardened tempered steel for long life. It also features a hand-crank and clamp with ABS plastic handles, and a detailed instruction book with color photos and recipes. Additional attachments--including a motor-driven unit--are available separately for a wide variety of noodle styles. The Atlas pasta machine measures 8 by 8 by 6 inches. Wipe clean.
Product Description
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 a variety of attachable blades to buy, you'll love the ease of making spaghetti, linguini, ravioli, and lots more!
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Most Helpful Customer Reviews
150 of 157 people found the following review helpful:
5.0 out of 5 stars
Industrial quality,
By
This review is from: Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel (Kitchen)
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!
64 of 64 people found the following review helpful:
5.0 out of 5 stars
PASTA PERFECTION * * * * * *,
By UpperDown (Out West) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel (Kitchen)
I have been intrigued with making fresh pasta my whole life, 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 one for myself when 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 are sticking 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. A recipe can be a good guide - a place to start - but you must be prepared to tweak the dough as needed. 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 variables affect the dough. INGREDIENTS => To make my favorite pasta I use roughly equal parts of all-purpose and semolina flours. I add salt and olive oil to taste - about ¼ teaspoon of each per egg. I like pasta made with just AP flour - it's silky smooth and delicious - but I prefer the gorgeous color, flavor and extra "bite" that comes by adding the high-protein semolina. And having made it both ways many times, I'm convinced that the addition of semolina flour makes it easier to achieve the perfect dough consistency for stick-free rolling and cutting. I've learned that I can count on one generous serving for every egg in the dough - a simple way to determine how much to make. Without using any real measuring devices, I "eyeball" the amount of salt and oil needed according to the number of eggs, then add flour until it feels right - that's as close as I ever get to a "recipe." MIX THE DOUGH => I use my food processor with the dough blade to mix the dough. I start with ALL the wet ingredients (room-temperature eggs) and about half the flour plus the salt and oil to achieve a wet slurry. To this I keep adding flour until the dough gathers together to form a single cohesive ball/blob, then after that I keep adding flour until the ball starts to crumble. Once the dough ball has crumbled, I stop and pinch some of the crumbles together - in the beginning the crumbles are large and usually pinch together in a wet, sticky dough. I keep adding/processing in more flour, again and again, until the crumbles get smaller and start resembling a coarse meal - the size of peas or smaller. When I can finally pinch the crumbles and they hold together without being remotely sticky, maybe even seem a little dry, I dump it all onto the counter and bring it together by hand forming a ball that is a bit dry and shaggy looking. (If I add too much flour while the dough is in the food processor, I process in a few drops of room-temperature water to correct it.) Whether you make your dough by hand, in a stand mixer, or any other method, this is the consistency the dough ball should be BEFORE resting it. REST THEN CUT THE DOUGH => After this the ball of dough should be wrapped in plastic and left to rest at room temperature (not in the fridge) for at least 20-30 minutes before rolling and cutting - this ensures that every particle of flour is completely hydrated, and allows the gluten to relax which makes it easier to roll. The dough that might have seemed a little too dry and stiff before this rest, will now be more pliable and the perfect consistency for rolling and cutting per the pasta maker instructions. The single most important step to successfully making homemade pasta is NOT making the dough too wet. Another reviewer here suggests practicing to "get the feel" for the consistency of the dough, and s/he's absolutely right. Another reviewer says to dust with "flour, flour, and more flour" when rolling and cutting the pasta, and s/he's absolutely wrong. If you have to add that much flour when rolling and cutting your pasta, THE DOUGH IS TOO WET - period. Think about it. . .it doesn't matter if a sheet of too-wet dough is covered in a mountain of dry flour. . .the roller/cutters will squish/cut right through it and expose the sticky wet dough inside, and when it does, I T - W I L L - S T I C K. With practice I promise you'll get the hang of it. I have, and now I can roll and cut pasta with little or no additional flour, and it's an absolute delight to make pasta without it sticking, and without flour spread all over the kitchen. This is the method I learned from a seasoned Italian chef in Rome, and I'm here to say that it works. It will work for you too - don't give up - buona fortuna! This is the only pasta maker I've ever used, but I chose to buy this one because of the obvious endorsement of an Italian chef. It works great for me and I find it extremely easy to use. Clean-up is just as easy so long as you haven't been rolling and cutting overly-wet dough. A clean, dry pastry brush does most of the work, but a can of compressed air can help blast flour from little spaces with ease. I also send wax paper sheets through the cutters to dislodge anything that might be left behind, and the wax also "lubricates" the cutters. I just fold a piece into two or three layers to fit the width of the cutter, then roll it through - no worries - it shreds the paper, but it doesn't hurt a thing and works great. My favorite website for all things pasta, and for pasta-making inspiration is - mangiabenepasta-dot-com. Don't wait as long as I did to enjoy the pleasures of making and eating fresh pasta.
90 of 96 people found the following review helpful:
5.0 out of 5 stars
What a wonderful toy!,
By
Amazon Verified Purchase(What's this?)
This review is from: Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel (Kitchen)
I purchased this machine after a terrible experience with my Kitchenaid pasta attachments. I had no luck producing pasta and ended my experience in tears,not a good way to pursue a favorite hobby. When my Atlas arrived I followed the directions and within an hour I had produced a lovely bowl of fresh spinach pasta which my husband and I promptly ate!!!!! My husband took a turn and he produced a perfect batch on his first attempt. Somtimes simple is exactly what is needed since the price of the Kitchenaid rollers is well over a hundred dollars and the Atlas was a bargin with free shipping as well. I can't say enough good things about the Atlas plus they have a very informative web site. Bellisimo ...J.P.
2115|R1R61HXJ9EEB4Z;2115|R2H1UZZ0RRHMUC;2115|RQKKXW26C2GK5;
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Color: Stainless Steel
