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In this case, the adage "You get what you pay for" is certainly true. It's mindfully constructed, and that attention to detail was evident as it aced every single one of our tests. Read More
Had one major flaw that kept it from winning: The roller knob required two hands to move. Other than that, we loved it. Read More
It didn't wow us (and some of the fettuccine noodles stuck together) but, all-in-all, it was easy to use and made presentation-worthy pasta. Read More
In addition to a fettuccine/spaghetti cutter, you also get angel hair and ravioli attachments. Unfortunately, the roller created slightly lopsided sheets and the cutters didn't fully perforate shapes. Read More
While sheets looked nice enough, fettuccine and spaghetti were still stuck together after cutting, forcing us to hand pull them apart. All in all, we'd rather use another pasta machine. Read More
If you're looking to amp up your home-cooking game, making homemade, fresh pasta is a great way to take your culinary skills to the next level.
You don't need the best pasta machine to get started—you could roll out pasta dough with a rolling pin and painstakingly cut it with a knife—but we'd suggest saving yourself the frustration. A kitchen appliance like the ones we found makes the process faster and easier while also creating perfectly uniform noodles.
Electric pasta makers, which can make pasta in about 15 minutes, are often expensive, so we wanted to find out if the budget-friendly hand-crank models—like our winning pick, the stainless steel Marcato Atlas Pasta Machine (available at Amazon for $66.32) —would work just as well. Here's what we found for the best types of pasta makers available online right now.
The Marcato Atlas is the best pasta maker we tested
Makes thin, even sheets
Large Clamp
Knob requires two hands to move
Makes a squeaking noise
Budget-friendly price
Easy to use
Noodles stuck together
Extra cutting attachments
Poor knob settings
Roller creates slightly lopsided sheets
None that we could find
Felt cheap and flimsy
Difficult to determine settings
Pasta stuck together
Smooth, consistent cuts
Sturdy construction
Cleaning can be tedious
Hatch can be opened for cleaning
Fits most KitchenAid stand mixers
Rolls out sheets on the small side
Might not get as thin as others
Did you know you can use a pasta roller to make crackers, wonton wrappers, and more?
Electric pasta machines are generally free-standing, but manual pasta machines work by clamping onto the side of your countertop. To use one, you simply anchor it to the counter, insert the handle into the rollers, and crank away! You always start at the widest roller setting—usually 0 or 1—and gradually roll the sheet on thinner settings until it's perfect.
Personally, I like the second-to-last setting for most pasta, but you may prefer it thinner or thicker. Then, you can use the sheet as-is for a lasagna, fill it to make ravioli or agnolotti, or cut it into the desired pasta shape using the cutter attachments.
Another cool thing about pasta machines? They're not just for homemade pasta! You can roll crackers or flatbread in them, and most of them have thin enough settings to roll homemade wonton wrappers. I've even heard of people using them to roll fondant for cake decorating!
Automatic pasta makers, like the KitchenAid attachment, are more expensive, but they're quick and efficient.
I mentioned earlier that I love my pasta attachment for my KitchenAid stand mixer, so you might be wondering why you'd want a manual, hand-crank pasta machine. Really, it all comes down to personal preference and budget.
First, automatic pasta machines (like the KitchenAid attachment) can run you upwards of $200. The higher-priced models feature extruder attachments instead of a roller-and-cutter design, and some of them will even mix and knead the pasta dough for you! You might pay more for these machines, but they're quick and efficient. The main benefit of the automatic machines is that you have both hands freed up, so one hand can feed the dough through the roller while the other catches it as it comes out.
Why might a manual machine be a better purchase? If pasta-making is a new hobby, you might want to make sure you even like it before you invest a few hundred dollars in a machine. Hand-crank pasta makers also feature a lower profile than most automatic machines, allowing you to easily store them in a kitchen cabinet while they're not in use. But the best advantage of a manual pasta maker? The fun!
Sure, it takes some practice to feed the dough in with one hand while cranking with the other (and, also, figuring out how you'll catch the noodles as it comes out). Once you get the hang of it, you'll find this time-tested tradition super rewarding and a fun way to make pasta with the whole family. Plus, these traditional machines have no electronic parts to break, so they'll practically last forever.
The key to using a pasta and noodle maker is getting your pasta recipe down. If the pasta dough doesn't have enough flour, it will stick to the machine and create holes or gaps. Alternatively, if it has too much flour, it won't have enough moisture to hold together and it will tear apart as it moves into the thinner settings.
This is really one of those trial-and-error types of deals, but my go-to pasta recipe is 300 grams of AP flour, 3 eggs, 1 tablespoon olive oil, 1 tablespoon water, and a pinch of salt. Mix it in a stand mixer (our favorite is the KitchenAid) with a dough hook until a ball forms around the hook. If it doesn't form within a few minutes, add a tablespoon of water at a time until it does. If it sticks too much to the sides, add a tablespoon of flour! Knead it in the mixer for about 5 minutes, until the dough is super smooth.
Then, wrap the ball in plastic wrap and let it rest for at least 30 minutes before moving on to the next step. You can make the dough ahead and store it in the refrigerator, but I've found it's easiest to work with at room temperature, so pull it out an hour before using it.
Once you've gotten the hang of the dough, the best advice I can give you is to laminate it. Start by cutting the pasta dough ball into four or six manageable pieces. Keep the pieces you're not using under plastic wrap to prevent them from drying out.
Flatten the first piece and run it through the widest setting two or three times. Then, fold it in half and run it through twice. Finally, fold it into thirds (like you're folding a letter), flatten it, and run it through two more times.
Finish by turning the dial to the next setting, running it through twice before changing the setting again. Continue turning and rolling until the sheet has reached the desired thickness. You may have to cut it in half at some point if it becomes too long to be manageable!
Want the full run-down? Here's our guide to using your pasta maker.
Lindsay is a professional chef, recipe developer, writer, and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her passion for local, organic, and seasonal ingredients with home cooks and food enthusiasts.
Ceara Perez-Murphy is a staff writer at Reviewed. In her free time she likes trying out new recipes in the kitchen, exploring new restaurants and spending time outdoors with her dogs.
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