I have two Marcato 150s and we had family pasta making days until COVID put a stop to them. My son was saying yesterday how he has no desire to buy store bought pasta after making our own. I'm going to make a batch today and drop it off at his door. This is a must have kitchen item.
I got a sexy red one for Christmas! Really easy to use. I just popped my lasagna into the oven. I did cheat on the dough preparation. I tossed everything into the bowl of my KitchenAid mixer and let it mix for about 5 minutes using the dough hook. Seemed to work fine and I was worried I’d make a huge eggy mess if I tried the manual technique. 😉
Good video. It takes a bit of practice, but this gives me something to shoot for. Love my Atlas Marcato Pasta machine, and anxious to try my new Marcato drying rack.
I bought one of these several years ago. And I don't regret the purchase one bit. I use it two to three times a week; occasionally more. I no longer buy store bought pasta. I make my own.
I always break up the eggs and give it a good mix with a fork prior to placing the egg mixture into the well. This way, it is a lot less messy, it blends in better and quicker into the dough, and I can also control how much I add in the case of the dough being a bit dry.
That's not how it should be done. According to Physics, if you do that, there wont be enough space between the dough molecules, so the pasta is going to be much more compact and harder to chew and swallow.
@@jeminuz what? How does beating the eggs reduce the space between the molecules? Also, reducing space between molecules means beaten eggs are denser than regular eggs. Do you have any reliable scientific publication about this or did you just try to sound smart?
@@ashkanahmadi The "physics" idiot that you responded to is obviously incorrect. The misconception comes from a standard cooking philosophy, you don't beat eggs that are used as binding agents. An example would be eggs added to meatloaf. The more you beat the egg, the les useful it would be as a binding agent. In pasta, it's the opposite. The more you beat the egg before adding it to the flour, the less it acts as a bonding agent which makes for lighter and less dense pasta.
Mine is about 25 years old. I really miss it when I cook at my inlaws house. For the pasta dough, whole egg is nice (lovely yellow), using only egg whites (or half as many yolks) makes a very pale pasta. The taste depends more on your sauce.
How many settings does yours have? Mine is also old and has 1-6, not 0-9 like the current ones. I have been trying to find the corresponding thickness measurements to no avail!
donietta60 It's been a while since you posted -- I hope you've found your answer. But, in case you haven't, it should be at setting 7 or 8 for ravioli and lasagna.
Yo quisiera saber hasta cuántos centímetros de Ancho puede salir una masa?, pregunto para los casos en que quiera hacer una tarta y....si el ancho cubriría mi bandeja.
You don't use fine semolina? On the Marcato Atlas 150 website, it says: 250 g of soft wheat flour type "00 250 g hard wheat flour (semolina) 5 whole eggs and water to a total weight of 250 g For which type of pasta do you use hard wheat flour?
Home made pasta is another category, all of its own. Boxed pasta is nothing like it. Try it and you'll see. And, after watching this sexy video, who wouldn't want to make pasta? Yes, red is for me...
Hello! I got this roller for Christmas and I love it! Now that I figured out how to use it. My concerns, after watching numerous you tube videos, nobody explained the plastic combs and how to properly clean the machine. I finally figured out the combs the second time using it. Are they both supposed to be in a fixed position? Also, does the comb in the middle of the under rollers come out if the rollers are rolled in reverse? Because mine did. :) Could you provide a video for how to properly clean the roller machine. Thank you so much! Can't wait to use this roller again!!!
Funny you should respond. I broke out the roller tonight and everything went perfectly!!! The problem was that I didn't know that the combs and metal rods stayed in. In the directions it only showed how to clean the rollers. Anywho, there was a lot of trial and error but I finally figured it out!! Thanks for responding!
+fUjiMaNia -- The User's Guide says to use #5 for spaghetti, but that's with a spaghetti attachment. This video is showing the attachment for fettucine/tagliatelle. (In cross-section, spaghetti is cylindrical, and fettucine is a flattened rectangle.)
I bought my pasta machine yesterday and look forward to try it today! So excited! I need to have my dough gluten free and I have found about a 100 different gluten free recipes on the web. Do you have a suggestion, a good gluten free pasta dough recipe that will give the pasta the right consistency and taste?
I thought that was one of the cooler things. Sometimes when I'm making bread my hands are all doughy but I need more flour and my flour bags get covered in wet dough.
Their website says to use #6 for linguini, however it makes a super extra thin pasta that takes less than 1 minute to cook and has no consistency. Is it right? I found #4 better, or I am missing something?
Ciao Robin, Atlas 150 is the newest version. Recently we launched a new communication line that is called Acqua Farina Marcato: Acqua - water, a symbol of purity and simplicity. Farina - flour, a typical and characteristic element of every Country. Marcato - a tool to make with your hands a recipe of your culture. Thus, Marcato becomes the Italian instrument to share different uses, bringing cultures and recipes from across the world into your home. Alongside with this concept we have refreshed the layout of our products, such as removing the “Wellness” name. These changes are only aesthetic, and do not affect the machine. In our website you may find all the newest versions www.marcato.it/en
The instructions which came with my 180 say to use settings 3-4 for pasta that will be passed through the cutters, but that sounds awfully thick. On my Imperial, I'd use the second-to-last setting for any cut pasta. This video says to use setting 6, which is more consistent with my other machine. Insights, anybody? Thx.
I made my first batch of fettuccine on my new atlas 150, but the noodles didn't separate cleanly, resulting in my having to manually pull them all apart...what a hassle. Is this normal?
@@MarcatoIt Too little...way too late. Five unanswered emails to you folks...with no replies. I returned the unit to Amazon yesterday. Despicable business practices.
@@MarcatoIt Sorry, I didn't mean to sound so pissy, but I so wanted to love this product, and the lack of customer support via email is maddening. After returning the first unit, I ordered a second to see if the product has merit. I'll let you know here how it goes. I don't think it's necessary to make a video showing the fettuccine not separating. It's pretty clear what the means. Please let me know how common this complaint is. Also let me know why your email support is non-existent. Thanks.
Does anyone know how to clean the rollers for the fettuccine and spaghetti rollers? I can't figure out the plastic things that came in the box. My first time using it my dough was too soft (?) and it just kept rolling in the cutters making a mess and didn't amount to noodles. I can't find anything and am sick of running into videos about people using it for clay!!!!
+Cary Zembek DO NOT USE WATER. MAKE SURE THE MACHINE AND ATTACHMENTS NEVER TOUCH WATER. cleaning it with a new paint brush is best. there are small cleaners used for these machines i know what they look like but not the name. if you have a restaurant supply store a baking store or where you can get fresh pasta they will know. you can also look up online, i am sure it is somewhere there. :) question, which cut plates did you get? i do not have one for spaghetti
+Cary Zembek - Simply let the dough dry out, then use a dry brush or dry rag to clean dough or flour stuck to the rollers or cutters. Never use wet rag, sponge or brush. Never put rollers in washing machine or use water in any way. Never use chemical cleaners. Dried dough will come off very easily with a brush (or tooth brush).
+Cary Zembek Hi the secret for good pasta dough is using 1 large egg to 100 grams of Tipo 00 flour. This proportion should always be used, for example to make pasta for three adults 3 large eggs and 300 grams of flour will produce 3 Italian sized portions. Use eggs at room temperature, not straight from the fridge. Hand mix the dough kneading it well for about 5 minutes or more till it is firm but a little soft. When you feel the dough it should be dry to the touch and silky. Another tip is to cut your ball of dough in half to make sure the inside is as smooth as the outside and has no patches of unmixed flour. When kneaded correctly wrap in cling film and rest for 15 minutes before rolling. Dust the machine and pasta lightly with flour, and your work surface or board also. In the area were you are going to rest the pasta sheet dust with a little flour and semolina. The semolina helps the pasta to dry and does not stick to the finished pasta as much as flour. Roll out the dough till you get to setting 6 dusting with more flour as needed. Before you cut the pasta sheet either with a knife or the cutting rollers leave it to dry a little sprinkle a little flour and semolina over it to prevent it from sticking. As far as cleaning the machine goes I agree with romans8910, use a brand new paint brush and paper kitchen towel, never use water in any way!
As máquinas de fazer macarrão da marcato São muito caras.R$ 400,00 ou R $ 500,00 e muito caro.Vou ter que esperar um tempo bem longo para ter uma dessas máquina vermelha.
It didn’t show how to clean it. I bought this and it came with these plastic strips and metal rods loosely packed and don’t know where they go. The instructions are not clear about it. Any guidance from anyone would be appreciated
Hi Jorge, the part you are referring to are Combs: they are removable to get a deeper cleaning. You can see how they works in the "machine care and maintenance" instruction manual part. If you need any further assistance as explaining videos you can write us at support@marcato.it
@@MarcatoIt Allright. Decided to buy one of these any way. I like my pasta to not just taste good, but look good. And this machine looks like it can do that.
I have two Marcato 150s and we had family pasta making days until COVID put a stop to them. My son was saying yesterday how he has no desire to buy store bought pasta after making our own. I'm going to make a batch today and drop it off at his door. This is a must have kitchen item.
Best you can buy. We use the Atlas 150 20+ years ago. The most reliable kitchen product ever . Also looks gorgeous. Chi mangia bene, mangia italiano.
Bought one of these the other day and they are amazing. Easily my best kitchen purchase in years!!
😅 5:52
We still use this machine through more than 20 years old 😊
I got a sexy red one for Christmas! Really easy to use. I just popped my lasagna into the oven. I did cheat on the dough preparation. I tossed everything into the bowl of my KitchenAid mixer and let it mix for about 5 minutes using the dough hook. Seemed to work fine and I was worried I’d make a huge eggy mess if I tried the manual technique. 😉
I like the meditative patience you have. Thank you for video.
My first batch of pasta did for sure not look anything close to that, but hopefully after watching this video it will improve with my next one!
Without a doubt one of the best instructional videos on YT! The machine is awesome - butternut squash ravioli tonight
she didn't cover the yet to be used pasta so it's drying out. Not good
I love the jazz...so soothing!
I did mine for the first time and i am so proud if it! My husband asked me to marry him me again😍😋for the second time!
I have 12 robux
@TEMPLAR lmao hello there
@@funnyninja3999 lmao imagine cooking
This song slaps. Gonna try my new machine today I'm excited. Thanks for the tutorial
Fantastic video, makes it look easy which it is and done right. Its a simple process, and lovely video production!
it would be useful if you had a video just showing every attachment you make one by one, with the name and the resulting pasta
Good video. It takes a bit of practice, but this gives me something to shoot for. Love my Atlas Marcato Pasta machine, and anxious to try my new Marcato drying rack.
I bought one of these several years ago. And I don't regret the purchase one bit. I use it two to three times a week; occasionally more. I no longer buy store bought pasta. I make my own.
Dear Kelly, thank you for your observation :) a healhy lifestyle is what we believe in, and it is so satysfying sharing this with you!
@@MarcatoIt donde la puedo conseguir
Ciao @@yessicarosado2062en la sección tiendas de nuestro sitio puede encontrar el revendedor más cercano www.marcato.it/shops
I always break up the eggs and give it a good mix with a fork prior to placing the egg mixture into the well. This way, it is a lot less messy, it blends in better and quicker into the dough, and I can also control how much I add in the case of the dough being a bit dry.
That's not how it should be done.
According to Physics, if you do that, there wont be enough space between the dough molecules, so the pasta is going to be much more compact and harder to chew and swallow.
@@jeminuz what? How does beating the eggs reduce the space between the molecules? Also, reducing space between molecules means beaten eggs are denser than regular eggs. Do you have any reliable scientific publication about this or did you just try to sound smart?
@@ashkanahmadi The "physics" idiot that you responded to is obviously incorrect. The misconception comes from a standard cooking philosophy, you don't beat eggs that are used as binding agents. An example would be eggs added to meatloaf. The more you beat the egg, the les useful it would be as a binding agent. In pasta, it's the opposite. The more you beat the egg before adding it to the flour, the less it acts as a bonding agent which makes for lighter and less dense pasta.
Our first try and it came out perfect.
where can I buy the whole set? Marcato atlas 150 + tacapasta + marcato ravilo and marcato pista bike.
Great machine, well packed and nice packages first try and succes
I like the hanger!
Mine is about 25 years old. I really miss it when I cook at my inlaws house. For the pasta dough, whole egg is nice (lovely yellow), using only egg whites (or half as many yolks) makes a very pale pasta. The taste depends more on your sauce.
How many settings does yours have? Mine is also old and has 1-6, not 0-9 like the current ones. I have been trying to find the corresponding thickness measurements to no avail!
I have one of these machines and it is AWESOME!!
Very easy to follow and extremely helpful.
Front Suite w. #MILLIONDOLLARVIEW now available Jan. 1-31 www.HillcrestStJohn.com/bedroompatio.html #USVI #ttot #travel #beach #lgbt
Thank you for a great video which was easy to follow. Could you please tell me which setting is used to make ravioli and also lasagna. Thank you
donietta60 It's been a while since you posted -- I hope you've found your answer. But, in case you haven't, it should be at setting 7 or 8 for ravioli and lasagna.
6 works well for ravoli
Who makes that cutting board? Who sells?
Yo quisiera saber hasta cuántos centímetros de Ancho puede salir una masa?, pregunto para los casos en que quiera hacer una tarta y....si el ancho cubriría mi bandeja.
You don't use fine semolina? On the Marcato Atlas 150 website, it says:
250 g of soft wheat flour type "00
250 g hard wheat flour (semolina)
5 whole eggs and water to a total weight of 250 g
For which type of pasta do you use hard wheat flour?
Buona sera! Quanto costa attualmente una Marcato Atlas per preparare la pasta all'uovo?
Facing ideal to use it...like it
Vi em um QR em um episódio de Master Chefe em uma Subathon do MeiaUm. 🙂 29/04/24
Home made pasta is another category, all of its own. Boxed pasta is nothing like it. Try it and you'll see. And, after watching this sexy video, who wouldn't want to make pasta? Yes, red is for me...
The Silver one looks amazing too.
maravilhosa!
Hey! My Marcato Atlas150 didn't come with the cool dispenser...I want one!
Hello! I got this roller for Christmas and I love it! Now that I figured out how to use it. My concerns, after watching numerous you tube videos, nobody explained the plastic combs and how to properly clean the machine. I finally figured out the combs the second time using it. Are they both supposed to be in a fixed position? Also, does the comb in the middle of the under rollers come out if the rollers are rolled in reverse? Because mine did. :) Could you provide a video for how to properly clean the roller machine. Thank you so much! Can't wait to use this roller again!!!
Carolyn Schack which number do you use to make spaghetti ?
Funny you should respond. I broke out the roller tonight and everything went perfectly!!! The problem was that I didn't know that the combs and metal rods stayed in. In the directions it only showed how to clean the rollers. Anywho, there was a lot of trial and error but I finally figured it out!! Thanks for responding!
+fUjiMaNia -- The User's Guide says to use #5 for spaghetti, but that's with a spaghetti attachment. This video is showing the attachment for fettucine/tagliatelle. (In cross-section, spaghetti is cylindrical, and fettucine is a flattened rectangle.)
I use number 4 as I like my Spaghetti a bit thick but it is down to personal preference.
thank you
Hey - should i go up to roller six when I am making lasagna sheets? Thank you!
Ciao! To make Lasagne you can go up to 6 or 9, it depends on what you prefer. Position n°6 is thicker and the n°9 is the thinnest.
Does this come with Celsius and Fahrenheit directions?
where can I buy one of the marcado atlas 150 at?
I bought my pasta machine yesterday and look forward to try it today! So excited! I need to have my dough gluten free and I have found about a 100 different gluten free recipes on the web. Do you have a suggestion, a good gluten free pasta dough recipe that will give the pasta the right consistency and taste?
Yes, add cyanide.
Homme Des Cavernes Why on Earth would you say that to someone who did NOTHING to offend you?
loveinspired7 h-u-m-o-r, humor. I don't know if you've heard about it.
Homme Des Cavernes I've heard of it...I even credit myself with having a great sense of humor. I just thought that was a tad harsh, is all...
Is that dispenser really necessary? Like why not just use your hands?
I thought that was one of the cooler things. Sometimes when I'm making bread my hands are all doughy but I need more flour and my flour bags get covered in wet dough.
purplemonkeyelephant, agreed
I've always found that any empty spice jar with holes in the cap serves the same purpose.
the best ever seen!
Di Indonesia ada enggak ya???
Yang berwarna kok gak pernah lihat aku
Beli d indonesia ada gak ya yg asli
Ciao! Please write us at info@marcato.it to know the nearest reseller!
Food processors make things so much simpler
دقيق
وسمولينا وملح وبيض
Спасибо!!! 🎉
It is great courage (or rather carelessness) to beat the eggs directly into the flour.
ah ah ah ah ah ah ah
Their website says to use #6 for linguini, however it makes a super extra thin pasta that takes less than 1 minute to cook and has no consistency. Is it right? I found #4 better, or I am missing something?
For linguine we suggest position number 3, www.marcato.it/en/products/linguine is this what you were looking for?
What is the difference between the atlas 150 and atlas 150 wellness?
Ciao Robin, Atlas 150 is the newest version. Recently we launched a new communication line that is called Acqua Farina Marcato:
Acqua - water, a symbol of purity and simplicity.
Farina - flour, a typical and characteristic element of every Country.
Marcato - a tool to make with your hands a recipe of your culture.
Thus, Marcato becomes the Italian instrument to share different uses, bringing cultures and recipes from across the world into your home.
Alongside with this concept we have refreshed the layout of our products, such as removing the “Wellness” name. These changes are only aesthetic, and do not affect the machine.
In our website you may find all the newest versions www.marcato.it/en
مرحبا عايزه اعرف الفراده الحمره من اي معرض ضروري في انتظار الد
Someone know the titles of all music please ?
Good, Good!
Is the machine available in the Philippines? Also how .much is it? Please advise. Thank you.
Ciao! Write to our customer service to know the nearest reseller info@marcato.it thank you!
The instructions which came with my 180 say to use settings 3-4 for pasta that will be passed through the cutters, but that sounds awfully thick. On my Imperial, I'd use the second-to-last setting for any cut pasta. This video says to use setting 6, which is more consistent with my other machine. Insights, anybody? Thx.
I'm gonna test this out and let you know
Joy yo watch. Thanks.
So funny how Italy tricked the world into forgetting about their role in WWII by sharing their delicious food. Well played, Italy. Well played. 🇮🇹
You think they were bad guys?
how breedt is the machine or should i said dikte and breedt for the pasta 23cm or just 15cm the standart size please answer me
The machine is 150 mm wide. That would be 15 centimeters wide.
Su yerine süt kullanırsanız makarnanız çok daha lezzetli olur .
I made my first batch of fettuccine on my new atlas 150, but the noodles didn't separate cleanly, resulting in my having to manually pull them all apart...what a hassle. Is this normal?
Ciao Rocket, please send us a video at info@marcato.it and we will support you!
@@MarcatoIt Too little...way too late. Five unanswered emails to you folks...with no replies. I returned the unit to Amazon yesterday. Despicable business practices.
@@MarcatoIt Sorry, I didn't mean to sound so pissy, but I so wanted to love this product, and the lack of customer support via email is maddening. After returning the first unit, I ordered a second to see if the product has merit. I'll let you know here how it goes. I don't think it's necessary to make a video showing the fettuccine not separating. It's pretty clear what the means. Please let me know how common this complaint is. Also let me know why your email support is non-existent. Thanks.
Any of you guys know how to oil it? Mine needs a little oil but i’m scare to break it or do something wrong to eat help ASAP please !
Hi, you can contact us to info@marcato.it and we can help you with this :)
Does anyone know how to clean the rollers for the fettuccine and spaghetti rollers? I can't figure out the plastic things that came in the box. My first time using it my dough was too soft (?) and it just kept rolling in the cutters making a mess and didn't amount to noodles. I can't find anything and am sick of running into videos about people using it for clay!!!!
+Cary Zembek DO NOT USE WATER. MAKE SURE THE MACHINE AND ATTACHMENTS NEVER TOUCH WATER. cleaning it with a new paint brush is best. there are small cleaners used for these machines i know what they look like but not the name. if you have a restaurant supply store a baking store or where you can get fresh pasta they will know. you can also look up online, i am sure it is somewhere there. :) question, which cut plates did you get? i do not have one for spaghetti
+Cary Zembek - Simply let the dough dry out, then use a dry brush or dry rag to clean dough or flour stuck to the rollers or cutters. Never use wet rag, sponge or brush. Never put rollers in washing machine or use water in any way. Never use chemical cleaners. Dried dough will come off very easily with a brush (or tooth brush).
if you are looking for information about the pasta maker look for how to make the dough. you will find a lot of info and help there.
+Cary Zembek Hi the secret for good pasta dough is using 1 large egg to 100 grams of Tipo 00 flour. This proportion should always be used, for example to make pasta for three adults 3 large eggs and 300 grams of flour will produce 3 Italian sized portions. Use eggs at room temperature, not straight from the fridge. Hand mix the dough kneading it well for about 5 minutes or more till it is firm but a little soft. When you feel the dough it should be dry to the touch and silky. Another tip is to cut your ball of dough in half to make sure the inside is as smooth as the outside and has no patches of unmixed flour.
When kneaded correctly wrap in cling film and rest for 15 minutes before rolling. Dust the machine and pasta lightly with flour, and your work surface or board also. In the area were you are going to rest the pasta sheet dust with a little flour and semolina. The semolina helps the pasta to dry and does not stick to the finished pasta as much as flour. Roll out the dough till you get to setting 6 dusting with more flour as needed. Before you cut the pasta sheet either with a knife or the cutting rollers leave it to dry a little sprinkle a little flour and semolina over it to prevent it from sticking.
As far as cleaning the machine goes I agree with romans8910, use a brand new paint brush and paper kitchen towel, never use water in any way!
Why do you need to fold the sheet in half for a few time? :)
Ciao Nicolas, in this way you will reach the entire lenght of rollers and you'll give elasticity to pasta dough.
السلام عليكم الله يخليك بغيت نعرف الثمن ديال هذا الماكينه بشحال كادير ماكينه ديال الرزيزه الثمن ديالها شحال كدير
Ciao, Atlas coloured costs 99,90€
من فضلكم هل يوجد من يترجم لنا بالعربية وما هو الشئ الذي ينصره فوق العجين هل هو الدقيق وشكرا
Dear Nezha, if you would be so kind to send us an email to info@marcato.it we can send you the instruction manual in arabic.
نعم دقيق
I ask for one bigger then l m from Algeria
As máquinas de fazer macarrão da marcato São muito caras.R$ 400,00 ou R $ 500,00 e muito caro.Vou ter que esperar um tempo bem longo para ter uma dessas máquina vermelha.
Is this suppose to be electric or manual?
Ciao Wendy! this is a manual machine and it is compatible with Pastadrive motor, which is sold separately.
@@MarcatoIt I was think how to get the electric version in Singapore
Какая цена в рублях
i want this mashine what is the procedure?
You can write us at info@marcato.it to know the nearest reseller :)
It didn’t show how to clean it. I bought this and it came with these plastic strips and metal rods loosely packed and don’t know where they go. The instructions are not clear about it. Any guidance from anyone would be appreciated
Hi Jorge, the part you are referring to are Combs: they are removable to get a deeper cleaning. You can see how they works in the "machine care and maintenance" instruction manual part. If you need any further assistance as explaining videos you can write us at support@marcato.it
Can you tell me the thickness of each of the 9 positions?
Starts at 2 mm and goes all the way down to 0.25 mm.
Is the website down? Is this the site: www.marcato.it/en ???
Bonjour .Quel est son prix cette machine ? Peut on acheter par correspondant ?
Bonjour, le price de vente est de 84.90€ vous pouvez nous écrire à info@marcato.it pour connaître le magasin plus proche.
can use it for chin chin
红色的好美
multipurpose wand.. uhu.. we know what you do with it marcato!
If I buy one of these it would be the red one to match my red Ferrari :-)
من فضلكم هل يوجد من يبعثها لي بالمغرب ولكم جزيل الشكر
Ciao Zehra, you can write us at info@marcato.it to know where you may find our proucts!
SVP si je veux une comment faire
Bonjour, vous pouvez écrive à info@marcato.it et nous vous diron le revendeur plus proche.
Ho una macchina da riparare, a chi posso rivolgermi? Abito 8n Piemonte
Ciao Renzo, scrivici a info@marcato.it e ti aiuteremo a risolvere il problema :)
less mess and easier to make the pasta in a food processor
This machine has also the possibility to attach the engine like a food processor in case you don't like to make pasta manually.
0:43 😮כמה זה עולה
Ciao, Atlas 150 costs 130,5 €
Can this make penne? If not it's kind of useless for me.
Ciao! With Atlas 150 you can make all laminated pasta format, penne is an extruded pasta shape so it can't be made with this machine.
@@MarcatoIt Allright. Decided to buy one of these any way. I like my pasta to not just taste good, but look good. And this machine looks like it can do that.
how come these machines are so expensive?? that just doesn't make sense to me ! other kitchen appliances aren't !!
Buy a cheap one like I did and see how that works for you. (It doesn't)
It's made in Italy, not China. It's built to last, so it wont just break out of nowhere, and if it should do that, there is a whole 10 year warranty.
TODD FISCHER I paid 59 dollars for mine. That doesn't seem too bad when you consider the quality, you get what you pay for.
Their pasta drying rack is over $50 plus shipping. Just for a plastic drying rack? Lmao. I'll use clothes hangers to dry my pasta. LOL
Thetechgenius it's 41$ on Amazon with free shipping.
what a hassle. just use store bought!
Henry Ettoit home made is much tastier and so simple to make.
Dried pasta that you buy from the store is quite different than egg pasta done at home. Depends what you want. Also its kinda fun.
The music SUCKS!!!!!!!!!!!
terrible