 Works Like A Charm |
| Review Date: December 30, 2006 |
| Reviewer: REO Fan, Wisconsin |
I really wanted a metal manual pasta machine, but was discouraged as I read details about other machines. I finally opted for the Atlas 150 - it was reasonably-priced, made in Italy, and had garnered positive reviews.
I am posting because I want to tell you that this machine lived up to its billing. It is easy to use, convenient, and a cinch to clean. My wife (she's half Italian) and I previously made pasta by hand. Thanks to this machine, our process has been signficantly reduced. We are eating fresh pasta more frequently, and the pasta it produces--if working with a reliable recipe (which we do)--garners compliments at our dinner parties.
I recommend that you have two people to work with the dough as you crank it through the machine. Trust me, it will make your life easier. Plus you can enjoy conversation and time spent with your partner.
I bought this machine around Thanksgiving (2006). Absolutely no regrets. Highly recommended! |
So easy and so much fun!
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| Review Date: June 18, 2006 |
| Reviewer: Photo Artist, St. Charles, MO |
| I've read some horror stories about making pasta with a machine, so I was prepared for it to be a challenge. It couldn't have been easier! It rolled and cut effortlessly. The key must be the dough ... which can't be sticky or overly dry. I made mine with 3 eggs and 300 grams of bread flour in a Kitchenaid mixer with a dough hook. The dough was a little on the dry side so I added a few drops of water. Then I wrapped the dough in plastic wrap for 30 minutes and let it rest before rolling. There was absolutely NO clean-up needed for the machine when I was finished. Great fun! |
Well worth the money!
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| Review Date: February 12, 2004 |
| Reviewer: , |
| I just recently purchased this pasta maker after attempting to hand-roll my dough. As hand rolling took much time and caused hand cramps and ugly pasta, I decided to buy a machine. It's amazing! I don't think I'll ever go back to eating boxed pasta again! It looks better than pasta from a box and by making it myself, I can add whatever I like to the dough, such as fresh basil. Yum! |
wonderfully easy and very stable!
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| Review Date: June 17, 2004 |
| Reviewer: , |
| This Pasta maker is so much fun, easy and stable. I had used another one with my kids and it wobbled quite a bit while turnig the handles, making it harder for the kids to use. The Atlas 150 doesn't move at all, and cuts great pasta. You will never go back to the boxed stuff again! |
Smooth and Easy
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| Review Date: September 21, 2008 |
| Reviewer: F. Turner, Richmond, VA USA |
I started with a simple, great pasta recipe (see below). After making it a number of times and rolling/cutting it by hand, I followed Mark Bittman's advice in his wonderful book How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything) (which is not just for Vegetarians!) and decided it was time to invest in a pasta rolling machine. Although it was a bit more expensive, I decided on the Atlas, and I haven't been disappointed. The instructions were a bit hard to follow, but once we figured them out, rolling the dough through the machine became a family affair. So far I've never had a piece even get stuck, which is pretty remarkable. Here is Mark Bittman's wonderful, simple recipe. You can use all-purpose flour, which tastes great, but I've always liked semolina:
2 cups flour
1 tsp. salt (Sea salt or Kosher salt)
2 Tbsp. extra virgin olive oil
Combine the flour and salt in a food processor (not a mixer -- a food processor!) and pulse it a couple of times. Then turn the machine on and pour 1/2 cup hot water and the olive oil through the feed tube. Process until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a little bit of flour if the dough is sticking to the side of the bowl.
Then I take the dough out of the machine, put it on a piece of plastic wrap that I've sprinkled with a little flour, and sprinkle a little ore on top of the dough. I loosely wrap the dough in the plastic and let it sit for 30 minutes before cutting it and feeding it into the machinel.
That's it! Once you get it down, it's almost as simple to make your own pasta as it would be to go out and buy dry. And it tastes soooooo much better! Enjoy! |
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