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Atlas Regina Marcarto Manual Pasta Maker
|Price:||$57.95 & FREE Shipping. Details|
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- Chrome-plated steel and shockproof plastic
- Set includes pasta machine, wrench, crank, clamp, and instruction booklet
- Makes Rigatoni, Maccheroni, Maccheroncini, Bucatini and Fusilli
- Skid proof feet to protect countertop
- Hand wash
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This item Atlas Regina Marcarto Manual Pasta Maker
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|Sold By||Kasbahouse||stores123||Amazon.com||Appliatech||Amazon.com||Top Home & Technology TAX FREE|
|Item Dimensions||4.92 x 10.24 x 7.09 in||2.25 x 0.75 x 17 in||8 x 8 x 7 in||1 x 1 x 1 in||10.75 x 16.25 x 18.9 in||8.5 x 11.8 x 13.5 in|
Made in Italy by Atlas, the Regina pasta machine is great for easily making delicious homemade pasta. It comes complete with five interchangeable dies for producing Rigatoni, Maccheroni, Maccheroncini, Bucatini, and Fusilli. The handle and locking clamp are made of chrome-plated steel and shockproof plastic, and the dies are made of food grade plastic and chrome-plated steel. The housing is made of food grade shockproof plastic and a chromium plated steel handle, plus it features skid proof feet to protect your countertop.
6-1/2" L x 10" W x 5" H
Top customer reviews
It was much easier to use than some of the reviews would lead you to believe. I had no problems making Rigatoni. It was even a little faster than I had expected. Once you get into a rhythm of adding dough, turning the handle, and cutting the extruded product, it goes quickly and easily. (And, to be honest, I had a flashback memory to my childhood, playing with my Play-Doh Fun Factory...not a bad thing.) The slow gearing means that turning the handle takes very little effort. And, the best part is, you are rewarded with fresh pasta (which is magnitudes better, in taste and texture, than dried and bagged pasta).
I have two very minor issues, though. The first is that the attachment clamp goes on the side while the handle goes in the back. Because the handle moves lower than the work surface, you can use this only on the corner of a table because both the side clamp and the back handle go below the surface. At least in my kitchen, this limits its use to an area other than the food preparation area. The other issue concerns removing the extruder for cleaning. Although the instructions say to run the handle backwards after making pasta, that reverse pressure was not enough to release the extruder for cleaning. I had to use a wooden spoon and some pressure to finally release it.
None of these issues, however, would keep me from recommending this product. If you want to make fresh pasta beyond noodles, I cannot think of a less expensive and higher quality product that will get you there.
================ UPDATE - September 2016 ==============
After many more months of use, I rate this even higher, now. (It was four stars, now it's five.) The problem with releasing the extruder was, most likely, because the product was new and had tight tolerances and my dough was not the right consistency. From the second use on, no problems. Yes, I still wish my kitchen could handle the clamp and crank with my countertop setup, but that's no reason to downgrade the review.
I continue to be amazed by the ease of use and the quality of the pasta. If I have the time to do it right, it's no more commercial dried pasta for us; it's fresh pasta! It makes a huge difference in taste and texture.
I use a kitchen scale to measure flour and always use a mix of 250 grams semolina, 250 grams of white flour, and 5 eggs. The dough is perfect when it doesn't stick to your fingers. This takes a little practice.
The dies are compatible with other machines that have been on the market for years. I was able to salvage a collection of a dozen or more from my older machines to use in addition to the 4 that come with the machine.
Things to note:
1. Dry dough will break the machine. Too wet and you get globs of pasta that stick together and won't hold shape.
2. There are holes to insert the crank into. The top one is a direct drive to the screw, the lower one is geared. ALWAYS use the lower one. The top one takes a LOT of effort and could break the machine.
3. Turn the crank gently. It'll last a lot longer. It does take a little more effort than watching a motorized extruder work, but not that much.
4. don't over-tighten the die 'nut'. It just needs to be snug. It comes with a wrench. I don't use it, personally, but I have plenty of strength. Just snug it down tight by hand or gently with the wrench.
This little guy is the perfect companion for the Marcato Atlas 150. Between the two of them you can make just about any shape pasta imaginable.
Second, I could find no good description of what the five dies are, so:
One makes 'standard' sized rigatoni.
Another makes 'large macaroni' which are about the size of Trader Joes' rigatoni.
The small macaroni makes elbow macaroni sized pasta (ridged on the outside).
The rotini one makes...rotini. It's a little tricky, and you need to twist the pasta after you cut it.
The winner here is the bucatini die which is a smaller version of percatelli (think spaghetti with a hole in the middle.
Easy to clean, easy to use. Easily worth the money.
Regarding all of the statements that "it's a lot of work"---- it is just a bit more work than playing a video game.
I highly recommend it.
Anyway, the more I make my own past dough and work with the makers, the more I learn and the better it gets.
I like this machine.