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Product DetailsColor: Stainless Steel
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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 Reviews
Most Helpful Customer Reviews
582 of 588 people found the following review helpful
Color Name:Stainless Steel|Amazon 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 ˝ teaspoon of each per egg. I like pasta made with AP flour alone - it's silky smooth and delicious - but I prefer the gorgeous color, and extra flavor and "bite" that comes by adding the high-protein semolina. That said, I like my fettuccine noodles a little softer, so when I make it I add just a little semolina flour or none at all - it's just that easy to make it the way you like. 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, and that's as close as I ever get to a "recipe."
I use my food processor with the dough blade to mix the dough. I start with all the eggs (room temperature), the salt, oil and enough flour to make a wet slurry. I keep adding flour(s) until the dough gathers together to form a single cohesive ball/blob, then continue adding flour until the ball starts to crumble. When it does, I stop and pinch some of the them together to test the consistency - at first the crumbles are large and pinch together in a wet, sticky dough. I keep processing in more flour, again and again, until the crumbles get smaller and start resembling coarse meal - a little smaller than the size of peas. When I can finally pinch the crumbles and they hold together without being remotely sticky, I gather and pinch it all together by hand forming a somewhat shaggy looking ball. (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.
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. One reviewer here suggests practicing to "get the feel" for the consistency of the dough, and s/he's absolutely right. Another 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 dusted 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, IT WILL STICK.
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. The importance of achieving the proper consistency/hydration of the dough is the lesson 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.
~~~~~~~~~~~~~~~~~~~~~~~~
HOW THIS PASTA MAKER DIFFERS FROM ALL THE REST ==> The "Wellness" innovation on this pasta machine is no gimmick. The rollers and cutters on Atlas Wellness makers are made of anodized aluminum with a special "micro-rough" surface that grabs the dough better. And because the rollers and cutters are free of heavy metals, such as chromium and nickel, there is no chance that particles of these harmful metals can be released into the pasta - hence the name "Wellness."
Marcato is the largest manufacturer of pasta machines worldwide, and the "Wellness" feature is their exclusive patent. While the Marcato pasta maker is widely copied by others (and even counterfeited in China), no other manufacturer offers rollers and cutters that are free of heavy metals. The Wellness feature, along with Marcato's 3-year warranty, is worthy of consideration when comparing this pasta maker to other brands that have nickel-plated rollers/cutters and only a 1-year warranty.
~~~~~~~~~~~~~~~~~~~~~~~~
This is the only pasta maker I've ever owned or used, but the obvious endorsement of an Italian chef, food-safe aluminum rollers, and a 3-year warranty made my decision to get this one a no-brainer. It works great for me and I find it extremely easy to use. Clean-up is just as easy so long as it's not been used to roll and cut 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 - buona fortuna!
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 ˝ teaspoon of each per egg. I like pasta made with AP flour alone - it's silky smooth and delicious - but I prefer the gorgeous color, and extra flavor and "bite" that comes by adding the high-protein semolina. That said, I like my fettuccine noodles a little softer, so when I make it I add just a little semolina flour or none at all - it's just that easy to make it the way you like. 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, and that's as close as I ever get to a "recipe."
I use my food processor with the dough blade to mix the dough. I start with all the eggs (room temperature), the salt, oil and enough flour to make a wet slurry. I keep adding flour(s) until the dough gathers together to form a single cohesive ball/blob, then continue adding flour until the ball starts to crumble. When it does, I stop and pinch some of the them together to test the consistency - at first the crumbles are large and pinch together in a wet, sticky dough. I keep processing in more flour, again and again, until the crumbles get smaller and start resembling coarse meal - a little smaller than the size of peas. When I can finally pinch the crumbles and they hold together without being remotely sticky, I gather and pinch it all together by hand forming a somewhat shaggy looking ball. (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.
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. One reviewer here suggests practicing to "get the feel" for the consistency of the dough, and s/he's absolutely right. Another 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 dusted 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, IT WILL STICK.
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. The importance of achieving the proper consistency/hydration of the dough is the lesson 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.
~~~~~~~~~~~~~~~~~~~~~~~~
HOW THIS PASTA MAKER DIFFERS FROM ALL THE REST ==> The "Wellness" innovation on this pasta machine is no gimmick. The rollers and cutters on Atlas Wellness makers are made of anodized aluminum with a special "micro-rough" surface that grabs the dough better. And because the rollers and cutters are free of heavy metals, such as chromium and nickel, there is no chance that particles of these harmful metals can be released into the pasta - hence the name "Wellness."
Marcato is the largest manufacturer of pasta machines worldwide, and the "Wellness" feature is their exclusive patent. While the Marcato pasta maker is widely copied by others (and even counterfeited in China), no other manufacturer offers rollers and cutters that are free of heavy metals. The Wellness feature, along with Marcato's 3-year warranty, is worthy of consideration when comparing this pasta maker to other brands that have nickel-plated rollers/cutters and only a 1-year warranty.
~~~~~~~~~~~~~~~~~~~~~~~~
This is the only pasta maker I've ever owned or used, but the obvious endorsement of an Italian chef, food-safe aluminum rollers, and a 3-year warranty made my decision to get this one a no-brainer. It works great for me and I find it extremely easy to use. Clean-up is just as easy so long as it's not been used to roll and cut 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 - buona fortuna!
188 of 195 people found the following review helpful
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!
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!
121 of 124 people found the following review helpful
By REO Fan
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!
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!
Most Recent Customer Reviews
5.0 out of 5 stars
Love it!
This was also a Christmas present for my daughter-in-law and she loves it and uses it all of the time. My very lucky son and grandson!
Published 9 days ago by Roberta Charest
5.0 out of 5 stars
Top quality machine at a reasonable price
A friend has this machine and I was already familiar with the quality, sowhen ai saw it on Amazon I though it would be more expensive. Read more
Published 16 days ago by capt frank
5.0 out of 5 stars
Atlas pasta maker
Works very well, nice & smooth & sturdy. Does not move. Parts go on& off so easy. I bought for making my own gluten free egg noodles. Still looking for a good recipe that works.
Published 17 days ago by M. Fickett
5.0 out of 5 stars
Wife loves it.
Highly rated and we see why. Easy to use, versatile, and quite enjoyable. My wife love it and wants all the attachments to make OTHER kinds of pasta.
Published 18 days ago by Chris Cox
5.0 out of 5 stars
Heavy but excellent
This thing weighs a small ton, but it is an excellent machine. It was recommended by two different well known polymer clay artists, and now I see why!
Published 21 days ago by Linda O'Brien
5.0 out of 5 stars
pasta maker
this is a quality product. made very well. the price was right. it works as described and the pasta comes out perfect
Published 21 days ago by WILLIAM A PRIESTLEY
5.0 out of 5 stars
Wish I'd gotten this years ago...
Like a lot of people, I've been making store-bought pasta ever since I learned to cook. But as I've been transitioning my mother's old lasagna recipe from store-bought ingredients... Read more
Published 27 days ago by Jeff Axelrod
5.0 out of 5 stars
Pasta Heaven!
I am new to making my own pasta and quickly discovered rolling the dough by hand was not something I would continue to do. Read more
Published 1 month ago by M. Metcalfe
4.0 out of 5 stars
Hit or miss
My first unit can't produce thin pastas. Other than that, it worked fine. My sister had the same machine for over 10 years and no problem with thin pastas. Read more
Published 1 month ago by wk
5.0 out of 5 stars
Good product
It was a gift to my son who likes it very much!I think he will use it often with his two daughters helping.
Published 1 month ago by Marty
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