I first learned how to make pasta decades ago by the amazing Marcella Hazan who answered a question from a student who wanted to know the difference between this machine and an extruder for making spagetti. Her answer still makes me chuckle and I tell the story often. This was her answer: "You live on the third floor of an apartment building and you need to get down to the street, you can walk down the stairs or you can jump out the window...both get you to the street but in different states...the extruder is jumping out the window, this machine is walking down the stairs".
There is no better way to make pasta than with this machine, known by all the best chefs...I've never known one to break. Now in full disclosure I have been using my KitchenAid pasta attachment for years as I like having both hands free, but miss the simplicity of the non electric option and my atlas remains with my previous employer...I like knowing if the lights go out I can still make pasta. Although the 180 model is wider, I find all my ravioli molds, like the norpro are the perfect width for this machine. It would be useful for those that use the ravioli rolling pin, as they are about 18 inches wide, but for most people the 150 model is just perfect.
As most other reviewers will tell you, making the perfect pasta does not mean mastering this machine...it's really very easy to use...it's mastering the perfect pasta dough. If your dough is the perfect consistency it will go through the machine effortlessly. Although there is a learning curve involved...your not breaking the genetic code here...you just need trial and error and some patience. Youtube videos are great but nothing but trial and error will teach you the "feel" of perfect pasta dough. The best advice I can give you is to tell you the dough is a lot dryer than you would think...in the bowl it's granular the size of peas or smaller but if you take a handful and squeeze a fistful it will hold together. I will also tell you that even with my KitchenAid with the 475 watt motor, the dough hook will strain when kneading and I do most of my kneading by passing it through the number one setting multiple times (10-12). The first few times you pass it through you will think you are a failure...it will not come out in one piece but in various jagged pieces and look like a mess...that's okay, the gluten has not fully formed yet even if you DID knead it and let is rest 30 minutes. Just do your best to put the pieces together and keep passing it through...after many passes...maybe a dozen more or less you will see the dough change as the gluten develops. A slight sheen to the dough and more uniform and pliable. Once you can form one piece of this dough through the number one setting, you can go on to number two...some people go through number two twice...sometimes I do, sometime I don't and I have no reason as to why...just my mood of the minute. After that go through each setting only once. I strongly suggest looking at some youtube videos to give you more confidence before trying. The following are just some various tips:
I don't use the automatic ravioli machines from any makers because the pasta must be thick enough not to tear apart (usually setting 3) and I find that too thick for good ravioli (I usually use 4). The Ravioli makers with a press like the norpro are easy to use and make a better ravioli.
I make big batches of dough at one time and freeze my fresh ravioli or pasta...if you do this you will need to work with small balls of dough...if they are too big your sheets will be too long to handle. Make sure to keep the other pasta dough from drying by covering with a damp paper towel and check frequently because it will dry quickly...I usually redampen the towel after each sheet. For a sheet of ravioli that will give me a top and a bottom for my mold I use a piece of dough about the size of a tangerine. Three cups of semolina flour with three eggs ect...give me four balls of dough and I gather the scraps from each tray and it gives me enough for another full tray when I'm done.
Check your roller each time before adding the dough to it...even the smallest crumb of dough left behind will cause your dough to rip.
If you don't have a pasta drying rack but you have a dishtowel rack, the kind with three long bars you attach to the wall to hang multiple dishtowels to, it works better than most racks because your pasta can be really long.
Add ins to your pasta are great but many will cause tears at thinner levels, especially fresh cracked pepper. Even if you buy chopped spinach, put it through your food processor in small batches for best results.
When you get the confidence to try ravioli, ignore all the OCD comments about making sure all the air is out of the "pillow", I read where once reviewer actually used a toothpick to get out air bubbles. I gently press the top layer of dough over the filling once in the tray, but I have never gotten anal about it and never had a ravioli burst on me. Also when cooking use a gentle boil not a rolling boil for ravioli, this will also prevent bursting. I have used water to seal my edges before going over with a rolling pin and I have used nothing...I found no difference. When using a mold like the norpro, put in more filling than you would think...once you press down it will fill in the voids and give you a nice filled "pillow".
Please learn this lost art and teach it to your children and grandchildren...it is a wonderful way to spend a weekend day and you can make tons to freeze in serving portions for later use (freeze first on cookie sheet than transfer to plastic bag or foodsaver). Nothing you can buy is as good as you can make for a fraction of the price.
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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
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Italian Style and design recognized around the worldQuality, 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 kitchenHandle allows for easy processing of the dough; adjustable to 10 positions means you can choose thickness of the pasta. |
Re-discover the flavors of an Italian tradition
13 add-on accessories for creating pasta of different thickness, cuts and shapes.
Functional and Practical Pasta Making Accessories
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Dispenser: Valuable Ally in the KitchenErgonomic shape for all types of flour, powdered or granulated sugar, powdered cocoa and cinnamon. Easy to clean. |
Tacapasta: Pasta Drying RackA 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. |
Pasta BikeEquipped with 9 interchangeable wheels, easy to pull out and slide in. Cut sweet and salty pasta sheets into zigzag shapes. |
Genuine Homemade RavioliMade of anodized aluminum alloy, provides for stability during cutting; comes with rolling pin. |
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Customer Review: Please don’t believe the 4.5 star rating.
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Unboxing the Mercato Design Atlas 150 Pasta Machine
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5 Reasons to Buy the MARCATO Atlas 150 Pasta Machine
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Marcato Atlas Pasta Machine
Merchant Video
Top notch equipment... Success on my first try!
Reviewed in the United States on January 31, 2023
I've watch chefs on TV for years make pasta and always wanted to make fresh pasta and be able to make more creative dishes.The MARCATO Atlas 150 Pasta Machine is top notch! Last night I watched a video, made pasta and butternut squash ravioli. Success on my first attempt!Pros:- Simple to use- Easy to clean- Little to no assembly- YouTube videos on how to use the machine and make pasta are available! Supper helpful!!!!Cons:- While my first attempt was successful 1/3 of my past fell apart when I put it through the machine... it doesn't teach technique on making the dough. This is something I'll need to learn / master and while it doesn't reflect on the quality of the machine it does impact the user experience.Summary:- The MARCATO Atlas 150 Pasta Machine is a simple machine that works well. You just need to learn how to make the dough and practice to make the best pasta for you and your family!
Reviewed in the United States on January 31, 2023
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Reviewed in the United States 🇺🇸 on December 22, 2013
Reviewed in the United States 🇺🇸 on January 22, 2023
Reviewed in the United States 🇺🇸 on May 4, 2023
Reviewed in the United States 🇺🇸 on April 18, 2023
Reviewed in the United States 🇺🇸 on February 12, 2023
Top reviews from other countries
niki
superior and robust (using mine to roll polymer clay)
Reviewed in the United Kingdom 🇬🇧 on August 3, 2018Andy O
Easy to roll out, bit more tricky to cut
Reviewed in the United Kingdom 🇬🇧 on March 6, 2022
Andy O
Reviewed in the United Kingdom 🇬🇧 on March 6, 2022
I notice that there was a rod and plastic strip in the box when I opened it, I just assumed that they were spare... Although I thought it was odd to have a spare metal rod, not like it's going to wear out!
Anyway, when I had finished with the making. I disassembled to give it a clean, this is when I found that the metal rod and plastic "shroud" were actually meant to be fitted and weren't spare.
Makes me wonder if this was a return or somebody's first day on the assembly line?
Bit disappointed really, I bought the most expensive one thinking I'd pay for quality. It is very solid and I'm hoping that I won't have the same issues with clogging of the cutter next time I use it, now I've assembled it correctly.
In fairness, I've only dropped a star because of the incorrect assembly. It's a pretty good bit of kit.
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Jeffrey
5/5 ⭐️'s!🍝 🍜 Nothing beats Marcato. Authentic Italian design! 👨🍳 👨🍳
Reviewed in Canada 🇨🇦 on August 24, 2022
