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Marcato 8320 Atlas Pasta Machine, Made in Italy, Includes Pasta Cutter, Hand Crank, and Instructions
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- Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagne, fettuccine, and tagliolini at home
- Made in Italy from stainless steel; includes Pasta Machine, pasta cutter, hand crank, clamp, complete instructions and 10-year manufacturer’s warranty
- Easily make 3 pasta shapes; equipped to easily attach a Pasta Drive motor or any of 12 pasta cutting accessories (sold separately)
- Roll dough up to 150-millimeters wide with 10 thicknesses (0.6 to 4.8-millimeter); rolled dough ensures a more consistent texture, cook time and taste
- Easy to use; wipe clean with a dry brush or cloth; available exclusively from HIC Harold Import Co
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From the manufacturer
Bringing Authentic Flavors to the Family Meal
The tradition of quality, function and design continues with Marcato.
Made in Italy for More than 80 Years
Italian Style and design recognized around the world
Quality, function and aesthetic style are complemented with a love for tradition and an eye for technical innovation.
Easily make lasagna, fettuccine and taglioni.
The rough surface of the rollers results in a porous pasta that absorbs the sauce.
Bring the authentic flavor of life to the kitchen
Handle allows for easy processing of the dough; adjustable to 10 positions means you can choose thickness of the pasta.
Functional and Practical Pasta Making Accessories
Dispenser: Valuable Ally in the Kitchen
Ergonomic shape for all types of flour, powdered or granulated sugar, powdered cocoa and cinnamon. Easy to clean.
Tacapasta: Pasta Drying Rack
A little dough in a lot of space. The fan-like opening, takes up little space and 16 removable arms for easy transport of pasta. Holds 2 kg of pasta.
Equipped with 9 interchangeable wheels, easy to pull out and slide in. Cut sweet and salty pasta sheets into zigzag shapes.
Genuine Homemade Ravioli
Made of anodized aluminum alloy, provides for stability during cutting; comes with rolling pin.
Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional Italian pasta at home. Nothing tastes better than fresh authentic homemade pasta and learning how to make fresh pasta couldn’t be easier! Easily make 3 pasta shapes, lasagne, fettuccine, and tagliolini. The adjustment dial easily controls the dough thickness and rolls homemade pasta dough evenly for a consistent texture, cook time and taste. Rolled pasta cooks more evenly and absorbs more delicious sauce. Roll dough up to 150-millimeters wide and quickly choose from 10 different thickness settings, between a paper-thin 0.6-millimeters to 4.8-millimeters, to personalize pasta on the fly to each recipe. The Atlas Pasta Machine is equipped to attach a Pasta Drive motor or any of 12 pasta cutting accessories that are sold separately. Made in Italy from stainless steel. Wipes clean with a dry brush or cloth after each use. Includes the Pasta Machine, pasta cutter, hand crank, clamp, complete instructions and a 10-year manufacturer's warranty. Available exclusively from HIC Harold Import Co.
Top customer reviews
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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. 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 anodized 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!
After my first use of this machine I was ready to give it away and buy an attachment for my Kitchen aid. It was my first time ever making homemade pasta so I had zero experience with pasta dough, or this pasta maker. The whole experience was daunting. Rolling the pasta dough was awkward, and the noodles I did get out were sticking together and not at all beautiful. Recently I started researching attachments and gadgets to replace the Atlas. I read so many reviews and a lot of them gave suggestions about the pasta dough. I decided to give my Atlas one more try. This time I focused on the dough. I weighed the ingredients (10oz flour, eggs-2 whole eggs weighing 4.0 oz and 4 yolks 2.5 oz) to make sure I was precise, and this time rather than add water because the dough appeared dry, I kneaded the dough by hand until all the ingredients came together. Trust me on this: My dough seemed to be way too dry. But I kneaded through my doubts without adding anymore water and the dough came together perfectly. After letting the dough rest for about an hour, the dough was smooth perfection! I couldn't believe it! I set up the Atlas this time I anchored it to my counter top (I didn't do that the first time), and then began rolling the dough 3 times on each setting starting with 0 and ending with 6! The rolled sheets were a thing of beauty! I couldn't believe how different the entire experience was. Rolling was daunting the first time I tried it on this machine, but with the right dough, it was easy and effortless. In fact, I remember thinking the first time I used the Atlas that I needed three hands to even make rolling pasta comfortable. But this time, it was so easy and smooth, I rolled and passed the rolled sheets through the fettuccine and spaghetti rollers in less than 30 minutes. Two hands were more than enough. The pasta turned out beautiful and delicious! I'm still going to buy the 3 piece Kitchen aid roller attachments, but only because I think it will speed up the process. But truth be told, if time were not a commodity in my home, the Atlas is really all I would need. If you start with a good dough, the machine really does all the rest. Clean up is easy with a perfect dough nothing sticks to the machine. I love this machine, I've used it 3 times this week alone! In fact a friend of mine came over for dinner last night and after having the pasta that I hand rolled on this machine she begged me to host a pasta making party with her, her 4yr old daughter, and my 4yr old, so I am. I have no doubt that our girls will be able to roll the dough on this machine.
I make GF pasta with mine (my husband and son have celiac). I recommend using a rolling pin to get your dough flat enough to then go through the rollers on setting 0. After that, quick work. We dry ours and then eat when we wish!
Pasta was great, but machine pretty much trash...