Marcato Atlas 180 Pasta, Made in Italy, Stainless Steel, 180-Millimeters Wide, Includes Machine with Cutter, Hand Crank, and Instructions, 180mm
|Item Weight||3 Pounds|
|Item Dimensions LxWxH||9.5 x 8 x 6.37 inches|
|Blade Material||Stainless Steel|
About this item
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- Marcato’s Original World-Famous Atlas 180 pasta machine rolls and cuts pasta dough for making traditional lasagna, fettuccine, and tag at home
- Made in Italy from chrome-plated steel; Includes pasta machine, pasta cutter, hand crank, clamp, Instructions; 10-year
- Rolls sheets of dough to 180-Millimeters wide at 10 thicknesses (0. 6 to 4. 8-Millimeter) for consistent texture, cook time, and taste
- Easily attach the pasta drive motor (sold separately); No other attachments are available for this model
- Wipe 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.
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.
Re-discover the flavors of an Italian tradition
13 Add-on accessories for creating pasta of different thickness, cuts and shapes.
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.
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|Sold By||Available from these sellers||Amazon.com||Amazon.com||River Colony Trading||Perella's|
|Color||Stainless||Stainless Steel||Wood||Lasagnette Attachments||White and Silver|
|Item Dimensions||9.5 x 8 x 6.37 inches||8 x 8 x 7 inches||0.75 x 2.25 x 17 inches||8 x 7.75 x 6 inches||—|
Marcato’s Original World-Famous Atlas 180 Pasta Machine rolls and cuts pasta dough, up to 180-millimeters wide, 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. 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 180 Pasta Machine is equipped to attach a Pasta Drive motor, which is sold separately. Made in Italy. Wipes clean with a dry brush or cloth after each use. Includes the 180 Pasta Machine, pasta cutter, hand crank, clamp, complete instructions and a 10-year manufacturer's warranty. Available exclusively from HIC Harold Import Co.
Top reviews from the United States
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Although I rarely indulge in pasta, I enjoy making homemade food as often as I can. With all the strange hidden & chemical ingredients added to commercially prepared food being a concern for me, I prefer the ingredients contained within the food I make myself; this makes me feel good about what I am feeding my family, undoubtedly like many of my fellow cooks.
I went through the many reviews/ recipe suggestions and I drew very heavily from the review of the 150mm version by UpperDown (thank you so much!). I'd like to add a few details I found through other research as well. I was so grateful for UpperDown's recommendation of a scant 1/2 teaspoon each of oil and salt per egg, what was lacking was a definitive amount of flour expected per each egg. I followed his/ her recommendation of using equal parts 00 semolina and regular flour (also purchased together on Amazon); my research determined approximately 3/4 cup of total flour per egg. My food processor was not available at the time I made this recipe so I used my Nutribullet. With the intention of producing enough for pasta for 2 or 3 people: first I blitzed 2 eggs in the Nutribullet, added 1 tsp each of olive oil & kosher salt, blitzed. I added half of the total flour (equal parts semolina & regular flour mixed, total 1 1/2 cups), blitzed. Scraped down interior of container, added nearly all of remaining flour, blitzed. The majority of the dough appeared to be the texture of coarse sand, smaller than half pea size. I scraped it all out onto the clean kitchen counter and kneaded it all together for a few minutes until no longer sticky at all, almost Playdoh in texture. The ball was approximately the size of a large orange, or small softball.
I followed UpperDown's recommendation to allow the dough to rest 30 minutes in a warm place, wrapped in plastic wrap. I'm so glad I did! The texture had changed to a more cohesive dough. I flattened the ball slightly, cut off a third, rewrapped the rest. I rolled the dough through the machine on the 0 setting, folded in half, rolled through 0 again, no additional flour needed. I repeated this process through settings of 1-5, folding in half each time, back through each setting twice. As I rolled the dough, it became less & less grainy appearance; smoother & silkier each time. Total rolling of each section of dough was approximately 12 times.
I selected the larger size cutter for my pasta (fettuccine?). Prior to using the device, I had run a folded piece of parchment paper through each of the device's sections to remove any residual oil from manufacturing. I was never able to achieve a perfectly rectangular piece of rolled pasta, but it didn't matter. I just ran it through the cutting wheel and it fell into a lovely little pile! I placed the pile of cut pasta into a clean, folded tea towel. I repeated with another 3rd of the dough as above, until all dough was processed. Unfortunately, one piece of uncut dough was really long (~ 18-20 inches) and I forgot to divide it in half before I put it through the cutter. These super long pieces of pasta were unwieldy to eat. I should have used scissors to cut the strands in half before cooking, or remembered to divided it into 9 or 10 inch section of dough before cutting.
I boiled in salted water for 2 minutes ONLY while I made a quick scampi style sauce. It was delicious. It readily served 2 people with 2 generous servings leftover.
As UpperDown stated in her review, no additional flour was needed for processing, so the pasta machine required no real cleanup, aside from my fingerprints. UpperDown suggested using wax paper to feed through the machine to clean it, I used the parchment paper I had on hand. It worked wonderfully. I wiped the exterior down. Done!
I was so pleased, I purchased this same larger model for my foodie friend, including the pasta flour set, as a gift! Highly recommend!
I hope the additional details regarding the recipe are helpful, fellow foodies! Enjoy!
Since I have the old one, I can do a direct comparison with this one, and as far as I can tell the quality is still the same. There are some minor differences, for example the fingers that scrape the pasta off the cutters and rollers on the bottom are metal on the old Atlas, and this one has plastic fingers. The fingers on the new one are removable for easier cleaning. They are not removable on the old one. So that is a tossup whether this is better or not. It depends on how long the plastic fingers last.
My old atlas has thickness settings from 1 to 7. The new one has settings from 0 to 9. So I had to recalculate what thickness to use. I used to roll pasta out to 4 before putting it through the cutters. On the new machine I roll it out to 5. That seems to work.
Other than those items, the two machines are so close that the parts are interchangeable, e.g. the crank, the cutters, the clamp... they are all the same.
The electric motor is in a plastic housing. I don't know yet how rugged it will be. Some reviewers said that the motor burns out quickly. But I suspect maybe it has been over stressed. The motor does not have the same power that I do when using the crank, and it labors when I use the rollers like I used to.
For example, with my old press I would knead the dough by rolling it into a rope and feeding it through the rollers at the thickest setting. Then, I would fold the pasta back over on itself and feed it through again. I did that until the pasta was silky smooth. When I tried to do that with the new machine, the electric motor was really laboring hard. So I had to revise my technique.
On the new machine, I roll the pasta somewhat flat with a rolling pin before putting it through at the thickest setting, zero. Then, I change the setting to 1 and put the pasta through again, then I change it to 2 and roll it again. After rolling the pasta through setting 2, I fold it over on itself and start over at setting zero. It takes a bit longer, but doing it that way does not tax the motor so much.
There is one issue with the power chord that bears mentioning. The plug that goes into the wall socket is a polrized two-prong plug. You can only put it into the outlet one direction. That is supposed to guarantee that the hot wire and the neutral wire are connected properly inside the motor. The socket on the motor housing is keyed with one hole round and the other hole square to ensure that the plug on that end of the wire can only go in one way. Unfortunately, the connector on the wire has two round sides, and it will go into the socket either way. So there is no way to tell whether you have put the cord on correctly or not. The motor will run fine this way because the current is Alternating. But it could be a safety issue if there is a short to the case, and the lines are reversed. This is not a huge issue because the case is plastic, but be careful anyway. Don't get it wet.
It looks like a high quality machine, and time will tell how long the motor lasts. I took off one star for the power chord issue.
Top reviews from other countries
Je l'ai trouvé ici en promo a 86€ donc allons, j'ai sauté le pas et cela va faire 1 an que nous mangeons des bonne pâtes maison.
L'utilisation est quand même super facile et pratique avec le moteur.
La machine de base vous offre la possibilité de faire : lasagnes, fettucine, tagliolini, spaghetti, raviolis, cannelloni.
Donc, pas mal d'options de pâtes.
Je n'ai pas rencontré de soucis particuliers avec la Marcato.
Ma recette de base est de 100gr de farine 00 pour 1 oeuf et 2,5ml d'eau tiède au robot mélangeur, puis 2 à 3h au frigo.
Après, vous avez pleins de recette de pâtes différentes donc laissez-vous tentez par d'autres.
Bien pensé à la passer 4 ou 5 fois la pâte sur la position la plus grosse avant de commence à l’aplatir pour faire la base à lasagne. Et de bien garder la pâte fariner mais pas de trop quand elle passe dans la machine sinon ça va coller.
Je recommande la Marcato sans souci.
But who cares?
I want a pasta machine that rolls out nice wide sheets that I can do anything with. This does exactly that.
It is solid, easy to use, clamps tightly to my table; it is a quality item that I highly recommend for the serious pasta maker!
Non avevo mai fatto la pasta fresca in vita mia e ora non farei altro.
A parte gli scherzi è un ottimo prodotto, qualità Made in Italy, e si vede.
I tre formati permettono di sperimentare quanto basta e creare sfoglie, paste e piatti diversi.
Si può poi implementare con altri accessori.
- Si pulisce molto facilmente.
Personalmente fare la pasta mi rilassa molto e poi la soddisfazione del risultato ripaga ampiamente del tempo speso:)