MARCATO Made in Italy Atlas 180 Classic Manual Pasta Machine, Chrome Steel. Makes Lasagne, Fettuccine & Tagliolini.

I can't roll out pasta and crackers by hand without them being too tough and too thick. I quibbled for years about buying a pasta machine. I loved this little puppy from day 1, it was exactly what I longed for. Simple, well built, easy to clean. I understand that the Atlas 150 has more attachments, but I'm happy with the three shapes this one comes with.

Fun making your own. Don't ever submerge this in water to clean. I've had mine for more than 35 years and have only wiped it off with a dry towel after use. Sure, it squeaks a little, but it gets the job done. I got this for my daughter as a first apartment warming gift. Making your own pasta is a very simple way with your kids to start them on a path of cooking for themselves...and loving it. Simple pasta is the easiest recipe in the world with plenty of potential for modifications.

Bought this after using it in a pasta class in Italy. It’s a great piece of equipment and makes making pasta a breeze. It’s very much a manual process so expect to work up a sweat while having fun.

After careful consideration, I elected to purchase this model based on the multiple positive reviews. That being said, my only complaint is the sparse instructions and recipes within the instruction manual. The photos were helpful but the English instructions were vague and somewhat confusing. Otherwise, I am so pleased with this device itself. I chose the larger model because it was only marginally more expensive and I'm so glad I did, as the extra diameter was more forgiving during the processing of the dough.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!

Excelente calidad y funcionamiento

I've never made pasta from scratch before getting the Marcato Atlas 180. Going on a basic ratio recipe, I mixed up 2 eggs with 200g flour, then I kneaded it for about 5 minutes until it felt right. Flattened it and started running it through the Marcato. My daughter was eager to help so she cranked while I fed the pasta through. We ended flattening down to level 5, then cutting it for Fettuccine. Boiled up and served with a tasty sauce. Rave reviews.Why only 4 stars? I think this machine is a little over-rated. It functions very nicely, but considering the price and reputation, I expected a little finer finished product. The knob to dial in the thickness was a little rough around the edges. I would expect this to be smooth and feel more substantial. The crank should be designed so that it does not pop out so easily. The clamp that is used to secure the pasta machine to the counter should also be designed to fit better.This is my first pasta machine, but I suspect that it is not worth the premium over other brands. The Imperia looks like a better deal to me.