MARCATOMade in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel. Makes Lasagna, Fettuccine & Tagliolini .

Excellent machine. I read many of the reviews (so helpful, thank you) before purchasing this. It's a beautiful gadget, very solid. I used Biba Caggiano's recipe (Trattoria) of 2 eggs and 1 1/4 C of flour and it's come out perfectly every time (have now made it about 8x). I mixed the dough by hand once (making a well with the flour, etc.) and all the other times I've used the Cuisineart to mix it quickly. No noticeable difference, a lot less mess with the Cuisineart. Also, based on recommendations in the reviews, I watched a few videos on You Tube before I tried it the first time. There is not much variation out there (from Mario Batali to Marcella Hazan) so I've stuck with Caggiano's ratio of flour to egg since it works so well. A few reviews said you need help, but I find (while help is more fun) that as long as the machine is clamped to the counter, I can easily do it myself. I wanted fresh pasta for canneloni and lasagne noodles (I prefer dried pasta for everything else) and these come out beautifully and delicious. I did make some fettucini since it comes with that attachment and it was also good. I recommend going through the process to #7 and then running it through 2x on #7 rather than going to #8 which is a bit too thin for fettucine. 8 is great for lasagne sheets. I paid attention to everyone who said DON'T wash with water and I find that if you wipe the machine (while cranking the handle) well with a damp cloth or paper towel, it comes quite clean. I also run a paper towel through it once I've done the wiping down part. I'm comfortable that it's clean. When the fresh pasta craze hit in the 90's (?) I thought eveyrone was nuts. Dried pasta is so good (Di Cecci being my favorite) and why would anyone want to go to this much trouble to make fresh pasta, which to me always seems foamy in restaurants. I only got this machine because I was giving a young friend (13) a cooking lesson, and I thought we'd go all the way by making our own noodles. What fun! There's something really satisfying about doing this and I found myself coming up with excuses to make a batch of pasta and mostly giving it away (I still prefer dried for strands or shapes, but you can't beat fresh lasagne sheets). The "fresh" lasagne sheets you can buy at the market is still foamy to me, but what you'll make at home with this machine tastes exactly right. Have fun!

I love my Marcato! This is a solid piece of equipment that works smoothly and efficiently. I make fettucine, tagliolini and capellini as well as sheets for lasagna with the attachments. I have learned to make ravioli, agnolotti, cavatelli and pappardelle. All easy and delicious.I learned how to freeze what we don’t use which means we often have pasta on hand for a quick cook. Meryl Feinstein’s book and Helen Rennie’s Utube channel have been extremely helpful and fun.

I’m Leary of cheap tools. The reviews I read basically said this is the reference pasta making appliance. Italy is synonymous with pasta, so it makes sense they would make a quality appliance. The machine is just beautiful in its simplicity. Heavy metal construction, this will last a lifetime. I imagine this is on every Italian brides gift list and she’ll hand it down to her grandchildren type quality.I am in the US, so we measure flour by volume rathe4 than weight. My first batch was one egg and just under 2/3 cup flour. Egg mixed with flour in the classic flour on the counter egg in the middle mix together. Makes a stiff, dry dough. Rested dough in a plastic bag (they say 20 minutes). I ran the dough through. Nothing stuck to the machine. Rolled out beautifully. Then cut some narrow, some wide. Again, nothing stuck. This is drop dead easy! I have made German Spaetzle for years. This pasta process is just as easy. There was no cleanup. Nothing stuck. I can’t even tell it was used.I can’t compare different machines having just bought this machine. However, works well, first time user has success, made by Italian company, has attachments, and is sturdy enough to last a lifetime.The machine is twice the cost of Chinese knockoffs. So what’s the extra $40 to you. Just buy this one, enjoy a quality tool that will last your lifetime and is a joy to use.

a godsend, ill never eat store bought boxed pasta again. a real eye opener

This pasta maker is seriously well-made. The chrome steel feels solid and durable, and the whole machine has a timeless, classic feel to it. It was easy to set up and even easier to start using — I was rolling out pasta dough within minutes!So far, I’ve used it for lasagna sheets and fettuccine, and the results have been excellent. The rollers are smooth, the crank turns easily, and the thickness settings are intuitive. Cleanup is also simple if you follow the dry-cleaning method (no water!).That said, I do wish it came with a few more accessories right out of the box — maybe a ravioli attachment or a spaghetti cutter. You can buy those separately, but it would’ve been nice to have a bit more variety included, especially at this price point.Overall, I’m really happy with the performance and craftsmanship. If you're serious about homemade pasta and okay with adding attachments over time, this is a great machine to start with.