Key takeaways
- Manual rollers work best with a firmer, drier dough than many beginners expect. Sticky dough clogs rollers.
- Automatic machines typically require specific flour-to-liquid ratios as set out in the manual.
- Dust lightly with flour or semolina, and never wash metal roller parts unless the maker allows it; clean them with a dry brush and let any residual dough dry and flake off.
- Fresh pasta cooks in a few minutes and should be used quickly or dried properly.
- Follow food-safety guidance if you store fresh pasta, including refrigeration and use-by timing.
- Egg-based dough should be kept refrigerated and handled hygienically.
For most home cooks, a hand-crank machine such as the Marcato Atlas 150 is the best all-round pasta maker, while people who want less effort should consider an automatic extruder such as a Philips pasta maker or a KitchenAid stand-mixer attachment. The right choice depends on whether you want flat sheets and ribbons, extruded shapes like macaroni, or push-button convenience.
Our top picks
As an Amazon Associate we earn from qualifying purchases at no extra cost to you.
Three Main Types of Pasta Makers
Manual roller-cutters flatten dough into sheets and cut it into ribbons such as fettuccine and tagliolini. Automatic extruders mix and extrude dough through shaping discs, producing shapes like spaghetti, penne and rigatoni. Stand-mixer attachments combine both approaches, with a roller set for sheets or an extruder for shapes, powered by the mixer motor.
Pasta Makers at a Glance
| Model / type | Best for | Stated traits | Limits |
|---|---|---|---|
| Marcato Atlas 150 | Classic hand-crank rolling and cutting | Made in Italy with a chrome-plated steel body and multiple thickness settings, per the maker | Needs a counter edge to clamp; extra effort and skill |
| Imperia hand-crank machines | Budget manual alternative | Roller and cutter set, per the maker | Finish and feel less refined than some rivals |
| KitchenAid pasta roller and cutter attachments | Owners of a compatible stand mixer | Powered by the mixer, per the maker | Requires a compatible mixer; premium tier |
| KitchenAid pasta extruder attachment | Shaped pastas from a stand mixer | Includes several discs, per the maker | Cleaning can be fiddly |
| Philips pasta makers | Automatic mixing, kneading and extruding | Machine mixes and extrudes in one device, per the maker | Bulky; takes counter space; more parts to clean |
| Manual extruders and presses | Occasional specialty shapes | Hand-operated with interchangeable dies | Slower and physically demanding |
Models and included accessories change, so confirm the details on the maker’s current product page.
Manual Machines: Marcato Atlas 150 and Imperia
The Atlas 150 is a staple in roundups. The maker describes it as a hand-cranked rolling machine with a dial for adjusting sheet thickness and cutting attachments for ribbons. Reviewers like its sturdy feel and ability to produce consistent sheets once you learn the technique. It is also a long-lived tool because it is mostly metal and has few parts that wear out. Drawbacks include the learning curve, the need for a stable counter edge and the fact that you must handle the dough yourself.
Imperia offers similar manual machines at a more budget-friendly tier. Reviewers note that the principle is the same, but the finish and smoothness of operation can differ. If you plan to make pasta weekly, spending more on a sturdier machine can pay off.
Stand-Mixer Attachments
If you already own a KitchenAid stand mixer, the roller and cutter attachments free your hands to guide the dough, which makes it easier to handle long sheets. The extruder attachment adds shapes such as macaroni and rigatoni. Note that attachments must be compatible with your mixer model, and cleaning extruder parts requires attention. Always follow the maker’s instructions about drying parts before storage and avoid washing parts they say should not go in the dishwasher.
Automatic Machines: Philips and Similar
An automatic pasta maker measures, mixes, kneads and extrudes the dough in one appliance. Philips is the best-known brand in this space, and its machines come with several shaping discs. Reviewers like the convenience and the freshness of the result, but they also point out the size of the appliance, the number of components to clean, and the fact that shapes are limited to the discs provided. These machines can work well for families who cook pasta regularly and want minimal manual effort.
Dough and Technique Notes
- Manual rollers work best with a firmer, drier dough than many beginners expect. Sticky dough clogs rollers.
- Automatic machines typically require specific flour-to-liquid ratios as set out in the manual.
- Dust lightly with flour or semolina, and never wash metal roller parts unless the maker allows it; clean them with a dry brush and let any residual dough dry and flake off.
- Fresh pasta cooks in a few minutes and should be used quickly or dried properly.
- Follow food-safety guidance if you store fresh pasta, including refrigeration and use-by timing.
- Egg-based dough should be kept refrigerated and handled hygienically.
Safety and Care
- Keep fingers away from rollers and cutters while operating.
- Unplug electric machines before cleaning or changing discs.
- Check the manual for dishwasher safety on each part.
- Do not immerse motor housings in water.
Pick X If… Decision Table
| If you… | Pick |
|---|---|
| Want a durable, low-maintenance tool for ribbons and sheets | Marcato Atlas 150 |
| Are on a tighter budget and want to try manual pasta | Imperia hand-crank machine |
| Own a compatible KitchenAid mixer | KitchenAid roller or extruder attachment |
| Want push-button, mess-minimized pasta shapes | Philips automatic pasta maker |
| Make pasta only occasionally | Manual rolling pin and knife, or a simple press |
| Want to make lasagna sheets and filled pasta | Roller-based machine |
Budget Tiers
Budget tier: Simple hand-crank machines and basic presses. They work but may feel less precise.
Mid-range tier: Established manual machines such as the Atlas, and some stand-mixer attachments.
Premium tier: Fully automatic machines and complete stand-mixer attachment sets.
Alternatives
- Rolling pin and knife: The traditional approach, requires skill but no equipment.
- Pasta cutters and ravioli stamps: Inexpensive tools for filled pasta.
- Dried pasta from the store: A convenient option if you cook pasta only occasionally.
Getting Better Results From Any Machine
Technique matters as much as equipment. With roller machines, start at the widest setting and fold the dough over itself a few times before narrowing the gap step by step. Skipping steps tends to tear the sheet. Rest the dough, wrapped, for around half an hour so the gluten relaxes and the sheet rolls out more easily. For shaped pasta from an extruder, add liquid gradually so the dough looks like damp breadcrumbs rather than a smooth ball, which is what most makers’ guides describe.
Cutting and Drying
Cut noodles immediately after rolling and toss them in semolina to prevent sticking. Drying racks let ribbons hang without clumping, and nests of tagliatelle can be dried on a floured tray. Dried homemade pasta needs to be completely dry before long storage.
Filled Pasta
Roller machines make thin, even sheets that are well suited to ravioli and tortellini. Keep the sheets covered with a damp cloth while you work to prevent them from drying and cracking at the folds.
Counter Space and Storage
Manual machines are compact and usually clamp to a counter edge up to a thickness stated by the maker. Automatic machines and stand-mixer sets take more room, so consider where you will store the parts. If your kitchen is small, a hand-crank model and a drawer are far easier to live with.
Cost of Ownership
Beyond the machine, consider flour, eggs and a drying rack. Manual machines have few consumable parts, whereas extruder discs and mixing blades on automatic machines may need replacing over time. Check whether the maker sells spare parts.
Frequently Asked Questions
Is a manual or an electric pasta maker better?
Manual machines are simple, durable and give you control over dough, while electric or automatic machines save effort. The better choice depends on how often you cook pasta and how much cleanup you will tolerate.
Can I make gluten-free pasta in these machines?
Some makers include gluten-free guidance, but doughs behave differently and may need adjustments. Check the manual of your specific machine, and consult a doctor or dietitian if you have celiac disease or an allergy.
Do I need a stand mixer to make pasta?
No. A hand-cranked roller works without one, and automatic machines include their own motor. A stand mixer simply offers a convenient power source for attachments.
How do I clean a pasta machine?
For manual roller machines, makers often advise dry-brushing after the dough has dried and avoiding water on the rollers. Extruder discs can usually be soaked and cleaned with a brush. Always follow the manual.
How long does fresh pasta keep?
Freshly made egg pasta generally keeps for a short time in the refrigerator or can be dried or frozen. Follow reliable food-safety guidance for storage times.
What flour should I use?
Many recipes use semolina, durum or “00” flour, depending on the pasta style. Your machine’s manual or recipe book will suggest ratios to follow for best results.
