MARCATO DESIGN Atlas Pasta Machine, Red

Super excited to try it out. The product looks amazing, but with reference to the seller just wanted to say there are some scratches.

Refurbished product sent. Please replace the product

I loooooove my pasta machine! Especially the colour. I use it for polymer clay and it works wonders. Thank you!

Perfecta ;

Antes eu tive um genérico, não durou muito tempo e a qualidade também não era boa. Essa máquina é simplesmente perfeita, é notável a qualidade dela, além de ser muuuuito bonito. Me arrependi de não ter pego antes.

Easy to use, my children now love to make noodles.

While it may be a little more expensive than some other brands, this is a really good quality product that feels like it will last a long time (but somewhat like a gremlin, it must never be washed with water! This doesn't matter though because it never really gets 'dirty' as such). In-case it's not clear, the product does come with both a wider tagliatelle style cutter and a narrower spaghetti sized cutter (in one), which is removable and can be replaced by other attachments if you can find where to purchase them. The rollers are smooth and the cutters slice through the dough like a knife through butter. Just looking at it you can see what they mean with the 'wellness' branding in that the metal isn't the kind to leave deposits in your food. The red casing is a little darker than it may appear on screen, not the bright red I was expecting, but the finish is still exquisite to look at and it is well built and sturdy. The clamp is strong and doesn't move at-all, in fact I kept lifting the worktop off the cupboard when rolling, should probably sort the kitchen out a bit. The basic recipe isn't particularly comprehensive if you've never made pasta, although in many ways it's much simpler and more enjoyable than I expected. You can find a hundred recipes and they'll all be slightly different, but the gist of it is the same, as long as your dough is not too dry and not too wet it will roll and cut fine. (from my limited experience one egg per 100g strong white bread flour is just right). The first time I made pasta I put 3 eggs in 400g and it was really too dry and kept getting holes when I was rolling, but it still worked out ok (albeit I had muscle ache for days afterwards), the next time worked out so much better with the extra egg and rolling was far quicker. If you ever roll the rollers backwards with a bit of pasta in there, you will probably get a bit of pasta inside between the casing and the rollers which will be a hassle to get out, but this will be the case with any roller I would think.