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pasta maker

Best pasta maker?! Looking for hand crank, not motorised. As traditional as you like, aesthetically pleasing a bonus!

asked by natasha over 1 year ago

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10 answers 720 views
Doris
added over 1 year ago

I have an atlas Mercato that I am very happy with

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natasha
added over 1 year ago

is there anything yours cant make? just so i know if there are limitations

Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 1 year ago

That's what I've used for more than 40 years, and it's the one recommended in the latest Cook's Illustrated. As for what it can't do--it rolls rather than extrudes, so It can't make tubular shapes. But I've never used an extruding pasta maker that I liked.

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

I've been using the Imperio (from Italy) for years with nary a complaint.

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natasha
added over 1 year ago

is there anything yours cant make? just so i know if there are limitations

Nancy
Nancy

Nancy is a trusted home cook.

added over 1 year ago

Pastry board, rolling pin, elbow grease, good knife.
yes, seriously, :)
Forever, like the nonnas used, or until the volume you are making demands a machine.

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natasha
added over 1 year ago

its a gift so not sure thatll quite cut it - but thank you!

Nancy
Nancy

Nancy is a trusted home cook.

added over 1 year ago

Then, an Imperia.
Most manual pasta makers can make flat varieties of varying widths (lasagna to fettucini), some or most do spaghetti, few or none do the shaped short pasta commonly available dried.

natasha
added over 1 year ago

thank you!

Smaug
added over 1 year ago

I don't suppose most of us get much opportunity to test different machines, but I can report on what I have; my ancient Ampia machine seems prepared to keep going at least another century. It mostly works very well, but has no provision for adding dies other than the fettucini and spaghetti cutters, and the fettucini don't always cut all the way through. I'm not enchanted with the method of attaching it to the table, but I think they're all the same for that.

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