Made in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini.

The MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker is impressively well made. It’s solid, heavy, and feels like it’s built to last. The adjustment dial is precise, and the hand crank turns smoothly even with thicker dough. It produces consistent pasta sheets with clean edges and uniform thickness, making it easy to create a variety of pasta styles. Cleanup is simple as long as you follow the recommended method and let any dough dry before brushing it off. Overall, this is an excellent manual pasta maker that feels professional-grade and performs exactly as expected. Highly recommended for anyone serious about making fresh pasta at home.

A great pasta machine with no plastic parts. Shapes soft dough well and easy to use.

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.

Unbelievable little pasta maker! I had another brand for the past 35 years that worked well, but nothing like this little workhorse! It is sturdy and stable on the counter surface. The rollers move with ease and quickly make the best lasagna, spaghetti, linguine, and ravioli pasta ever! Changing out the different cutters is a breeze and they are easy to clean. It stores easily and doesn't weigh a lot. It comes with the attachment to make the basic shapes and I purchased the additional ones that are available. The ravioli maker is the bomb! Highly recommend this pasta maker!

I had been making home made pasta and it was quite good but I had the hardest time getting it thin enough, I could but it was just so much work. I posed a question to my cooking group and they said get some kind of pasta machine. They all had recommendations but basically only two, the Atlas Original and the Imperza. As I researched them, there didn't seem to be much difference between them, both high quality and both made in Italy. I bought the Atlas because it had free shipping on Amazon and the Impreza didn't and the Impreza was not supplied by Amazon but another supplier through Amazon. Amazon has a such a great return policy, they even pay for the shipping should you have to return it. So the decision had been made and I ordered it. In the mean time, I went to work designing a system to address everyone's complaint about any of the manual pasta makers, that is the clamp and the necessity to have two people. I don't want my wife in the same town when I make pasta, it looks like flour wars when I am through, but it is all cleaned up by the time she comes back. I bought a board at Walmart for $[...] and I had everything else I needed. I hope this picture comes through if not I am also going to give the actual address that can be viewed in your browser. [...] With the saving on the shipping I bought Cooks Illustrated Pasta and Noodle instruction book, in my life time I would never get through all these recipes. Bascially I use their recipe for pasta, 3 cups of APF and 3 eggs, today I used 4 cups of flour and 4 eggs, simple enough, the extra cup was whole wheat, I have never done this before, so I don't know how it will work, I think it will be good. Whole wheat is somewhat harder to work with, but I suspect you would get the knack after a couple of trys. I like working with the dough so this is just what I wanted and it looks like it will get passed down, really built well. If you want a pasta maker and don't mind hand making the pasta as opposed to the machines that basically mix the pasta and extrude the pasta, this is a very nice choice. I haven't tried the cheaper ones, it is possible you could get lucky, but I wouldn't mess around and get the real deal, you won't be sorry.

I've been hankering for some home made noodles for some time now. I harken back to the time I was a young child many moons ago when I'd have home made chicken noodle soup at my grandmothers house. We have a good KitchenAid mixer so I at first started looking at the pasta attachments for use with the mixer. I was a little slow pulling the trigger and the price went back to a point where I really couldn't justify purchasing the set and I went looking elsewhere. I came across the Atlas 150 & 180 here on Amazon and after some research ordered the 150 Classic and the Marcato 8338 Lasagnette Cutter Attachment. My thoughts were that would give me the three types of noodles I use most often, spaghetti, fettuccine, and wider noodles. After having the unit for a couple of days I have a few observations. As others have stated, the pasta dough is the most important part of getting good looking noodles and keeping a relatively clean system. I won't go into the dough requirements in this review for one can find numerous examples on YouTube and even here in the reviews. I'm still working on getting the proper consistency for the dough, but I've been quite happy with the results. The best tasting pasta I've had in years outside of a good restaurant. I have only one CON which is why I gave the unit only 4 stars: The attachments were very hard to get on/off. When I first received the 150 I attempted to remove the cutter assembly to clean out any dust or debris that may have accumulated between the cutter and the main unit. It was almost impossible to remove by hand but I finally managed it. After a few times placing and removing the cutter it became easier. When I attempted to use the Lasagnette cutter I had to literally pound on it with the heel of my hand to get it into place. When I attempted to remove it I found it to be impossible to remove by hand. I'm not a little guy and when I take hold of something it usually moves. Not in this instance. I had to resort to getting out the rubber mallet and knocking the cutter off. I did this a few times and it began to loosen. It still isn't a dream to attach/remove, but at least I can now do it by hand. I suspect that with use it will eventually loosen to the point where it isn't a problem, at least I hope so. === UPDATE (05/25/19): I purchased the "Marcato Atlas Spaghetti, Ravioli and Linguine Set, Made in Italy, Works with Atlas 150 Pasta Machine". All three were extremely hard to attach to the 150. All three required the rubber mallet action to attach (I tired of getting a bruised hand) and remove. All three became hand removable after a few cycles of attached/unattached using the rubber mallet. This leads me to believe that the problem lies with the main unit. I suspect the tolerance in the length or angle of the interlocking pieces is out of spec on the 150. On a side note, I used the Spaghetti cutter and the results were very good. Overall I am very pleased with the system.

First a sellers note: They sent me this broken. The ring bearing on the fettuccine roller was detached and clanging inside the machine. I didn't know that when I first used the machine, when I tried to roll pasta through the fettuccine part of the machine and it didn't roll, I just thought I didn't know how to use the machine well enough. Fortunately, I was able to unscrew the machine, get to that part, and fix it. 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.

You get what you pay for. The best pasta roller you can buy. Clamp fits larger counters where other cheaper models don't and sturdy design keeps it in place. Pasta easily separates when cut where others have ended up in a clumped mess.