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MARCATO

Marcato Atlas 150 Machine, Made in Italy, Pink, Includes Pasta Cutter, Hand Crank, and Instructions

    • Based on 1,230 reviews
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Availability: Only 1 left in stock, order soon!
Fulfilled by Amazon
Arrives Monday, May 13
Order within 16 hours and 58 minutes
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Color: Pink


Features

  • Marcatos Original World-Famous Atlas 150 pasta machine rolls and cuts pasta dough for traditional lasagna, fettuccine, and tag at home
  • Made in Italy from anodized aluminum and oxidation coloring; includes pasta machine, pasta cutter, hand crank, clamp, Instructions; 10-year warranty
  • Rolls sheets of dough to 150-millimeters wide at 10 thicknesses (0.6 to 4.8-Millimeter) for consistent texture, cook time, and taste
  • Easily attach the pasta drive motor and any of the 12 pasta cutting accessories (sold separately)
  • Called the Ferrari of the pasta machine world by Cook's illustrated; wipe with a Dry brush or cloth; Available exclusively from HIC Harold Import Co

Description

Marcato’s original world-famous Atlas 150 pasta machine, called the Ferrari of the pasta machine world by cook's illustrated, rolls and cuts pasta dough for making traditional Italian pasta at home. Nothing tastes better than fresh authentic homemade pasta and learning how to make fresh pasta couldn’t be easier Easily make 3 pasta shapes, lasagna, fettuccine, and tag The adjustment dial easily controls the dough thickness and rolls homemade pasta dough evenly for a consistent texture, cook time and taste. Rolled pasta cooks more evenly and absorbs more delicious sauce. Roll dough up to 150-millimeters wide and quickly choose from 10 different thickness settings, between a paper-thin 0.6-Millimeters to 4.8-Millimeters, to personalize pasta on the fly to each recipe. The Atlas 150 pasta machine is equipped to attach a pasta drive motor or any of 12 pasta cutting accessories that are sold separately. Wipes clean with a dry brush or cloth after each use. Includes the pasta machine, pasta cutter, hand crank, clamp, complete instructions and a 10-year manufacturer's warranty. Available exclusively from HIC Harold Import Co.


Product Dimensions: 8 x 5.5 x 8 inches


Item Weight: 3 pounds


Item model number: 8320PK


Is Discontinued By Manufacturer: No


Date First Available: October 29, 2009


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If you place your order now, the estimated arrival date for this product is: Monday, May 13

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Top Amazon Reviews

    • Making pasta can be beautiful, these are like working trophies of pasta making
Color: Gold
I am a multi award winning writer, producer, director, former actor, and musician, music composer and inventor type (as well as a university graduate,) who is married with no children by choice, a fit, thin and attractive vegetarian who recently purchased a Marco Atlas Pasta making device in gold color. Since these are not electronic, I am calling them pasta-making devices though the manufacturer most likely calls them machines since a motor can be attached to them that is sold separately if making pasta in huge amounts with these for hours at a time. Otherwise the motor is not required as the mechanism on them rolls so easily I am amazed at the ease the decorative handle glides and would have purchased one of these sooner than I did had I known in advance just how easy they are to operate. It is very quick to make homemade pasta noodles using one of these! The very first time I used mine I made noodles in a mere fraction of the time my Gourmia Pasta Amazing Machine would have taken to extrude them. I shook some flour on the rollers first before I inserted the pasta. They gleam, are sleek and light since they are so small, yet made with heavy metal. They make three types of pasta, but attachments that are sold separately can be attached to make many other types including filled raviolis. Note they do require a table to use them as there is a clamp that attaches to these Marcato Atlas’ that secures underneath a table or cart. Why did I give it 4 stars instead of 5? There is a slight way to improve them by adding a real instead of faux jewel in the handle, etc. however I am not quibbling. I love mine. It is so beautiful it speaks of more beauty. I gave it only 4 stars instead of 5, because the type of people that made and invented these you know are always improving and understand I am not insulting them but showing them I also have a very high aesthetic by being that exacting and withholding the 5 stars although it is not necessary to bejewel them. But even if the Marcato Atlas were bejeweled I would still give it only 4 stars because in the included booklet there is a recipe for black pasta that uses squid ink. This is unethical. I am a vegetarian and of course was traumatized by this. It is very easy to use vegetable food coloring made from berries to give pasta a black color if that is desired. There is also one that calls for carrots and I worry about the ethics of pulling a plant up and eating the roots. Beta carotene and the carrot taste is also gotten from carrot tops that are trimmed and the orange color can come from food coloring made from orange peels if this is desired. There is no discernable taste difference when substituting carrot tops instead of carrots. They also recommend using a brush and a wooden stick, but then there is wood used and where did the bristles on the brush come from? If one already has the wooden brushes well obviously that works but I do not advise purchasing more. Makeup brushes, paint brushes, etc. can also be used. I used my silicone OXO basting brush which works great. I put a bit of reserved dough in as suggested to clean the rollers brushed the flour off with my silicone baster, wiped it with a microfiber cloth, then the little flour I saw remaining in the corners I just picked up my Marcato and blew on it and woila, perfecto, clean very fast. What is impressive and most commendable is that consideration has certainly gone into the fact that those that make homemade pasta are indeed worthy of beautiful instruments such as these Marcato Atlas’ to make it with. I also purchased the Marcato Tacapasta pasta dryer and found it was very helpful to organize my lasagna noodles with. I bought a red one and found out it was easy to spot any speck of flour for ease of cleanup. The design slightly resembles a camera tripod. I keep mine out displayed in my kitchen and closed up it looks a bit like a decorative flag. I did not purchase a Marcato Dispenser (flour shaker,) but I see they are very beautiful. I already have herb shaker lids for my small mason jars and so I use these to dispense flour. Used spice jars also work as flour dispensers, as do additional salt and pepper shakers. The booklet that comes with them has a recipe that requires 5 eggs. I worry about that. Perhaps that recipe was invented to ease mixing the dough by hand as is shown in the picture. Instead, I would suggest my recipe which is ½ flour, ½ whole wheat flour, a small bit of olive oil, and a pinch of salt. Then spray the hands with extra virgin olive oil and spray them as needed when working with the dough as this makes it VERY easy to work with low fat dough. The booklet also has some EXCELLENT pasta recipes such as no fat regular pasta, no fat whole-wheat pasta and low fat gluten free pasta recipes. It also tells how easy it is to dry pasta for later. I do suggest a cover be made and sols for the tacapasta racks so it is very easy to leave pasta out drying on it. This way one does not worry about a gnat landing on it even for a split second. I also invented a special pasta scissor that cuts the pasta with a roller top and bottom so after cut the pasta is looped over it and quickly placed on the rack. I purchased this initially because I wanted the added functionality of being able to make raviolis and lasagna as my Gourmia Pasta Amazing can not do that. But what I found out was the Marcato is so quick and impressive I might be using my Gourmia Pasta Amazing more for its dough mixing function than its extrusion function. If I do use it to make more varied shapes than the ones the Marcato comes with any pasta that is not extruded will not be wasted as it can be used as reserve pasta to clean the Marcato then composted or run quickly through the Marcato to make another type of noodle perfectly. If buying one of these I suggest buying a pasta mixer if possible, but do not go in debt when making any purchase. I love my Gourmia Pasta Amazing for dough mixing however it makes small batches that feed two. It does it in 5 minutes so to make leftovers I can run off several batches back to back. If I had known about the ease of using these little Marcatos before I bought my Goumia Pasta Amazing instead I think I would have bought a huge dough mixer, the biggest made, such as a Bosch and got several Tacapasta racks and dried a huge amount for leftovers each time I made pasta with the Marcato since the time it takes to set up the ingredients and cleanup is then more efficiently used as more pasta yield is obtained. Pasta can also be kept refrigerated so I would also have done this and still may even using my little Gourmia Pasta Amazing mixer which makes a fantastic pasta and pizza dough that runs through the Marcato with the greatest of ease. I have made homemade pasta now for over a year, and sauce for several years, and am self taught and am glad I made the switch to this as I eat very low fat and mostly organic and am very exacting in my standards. So I recommend if you already have a Gourmia Pasta Amazing or Phillips Pasta Maker you still will find these Marcatos a great addition to pasta making and still like your Gourmia or Phillips. If you do not already have a dough mixer I recommend buying a large one, Marcato does make one, check into it and its yield and quickness because you may decide to get that type instead as it makes a larger batch. These Marcatos can also be used to roll out pita dough or cookie dough or pizza dough. I found out when making pizza if the dough (crust) is laid on the peeler or pan in pieces once cooked you cannot the difference between that and one that is hand tossed so dough strips can be laid down to make the pizza crust circle quickly and then trimmed for a perfect pizza crust once cooked. The Marcato got me thinking deeply about ordering pasta in a restaurant. I rarely eat out now, only once a year as I feel there is no better place to have my meals then at home. But still I thought, the next time I eat in a restaurant and order pasta I will be even more mindful about what type to order, picking one that takes the least amount of labor as many restaurants also make their own pasta by hand. As quick as the Marcato is if making macaroni with this type of appliance many cuts with a knife would have to be made by hand to separate the macaroni. How would I know if they had a ravioli attachment such as a Marcato? Perhaps they put the raviolis in separate hand molds, one by one filling them? So I am certain I will never order ravioli at a restaurant again, nor even gnocchi as I would be worried about the amount of labor involved in something I can easily do myself at home.-Julie Sands UPDATE 8/1/18 HOT RAVIOLI MAKING TIP #1-If interested in the ravioli attachment-If you are new to homemade pasta making with the Atlas pasta machines I recommend you start with something easier than raviolis. I first made several batches of pasta with the attachments that came with my Marcato before I made raviolis and I recommend this unless you had prior training or watched someone personally show you the techniques. -There is a bit of technique in using the right amount of filling so none squirts out. I found less filling is more with making raviolis. HOT TIP #2-TO CLEAN THE ATLAS AND ATTACHMENTS EASIEST I FOUND USING A MAKEUP BRUSH IS EXTREMELY EFFECTIVE AND QUICK TO BRUSH THE FLOUR OFF THE MACHINE HOT TIP #3-Make sure the dough is dry to the touch and not wet so dust it liberally with flour. This will keep the machine clean effortlessly with just using a makeup brush as no dough gets stuck or left behind if it is floured. I keep my flour in a light-weight plastic bucket and set it up on the counter and just scoop some up in my hand and sprinkle the machine and my dough with it. I have found that is the quickest and easiest method. HOT RAVIOLI MAKING TIP #4-Make a big batch of filling and then just make as many raviolis as you feel like. If you make more raviolis than you need freeze them for a quick romantic meal later. Any leftover ravioli filling can be frozen for later use. I freeze mine in mason jars. HOT PASTA/RAVIOLI MAKING TIP #5-To separate and divide the dough batch as shown in the booklet I use a floured pizza cutter as I find it separates it quickly and neatly preparing it for insertion into the machine. When making raviolis with the ravioli attachment a floured pizza cutter is great to be able to immediately very quickly cut the raviolis and not have to wait for them to dry or tear them apart by hand before you boil them. UPDATE 11/16/18 I made my first batch of homemade pitas today with the help of my Marcato Atlas. I can cook a maximum of 4 in 4 minutes at 500 degrees Fahrenheit. I make my pita dough on the dough cycle of my bread machine, which is 90 minutes or so and there is a bit of prep so it does take additional time to make homemade pitas obviously. I am obsessed with pita bread and the highest quality pita bread is a necessity to me. I use my Marcato Atlas on number 0 on the lasagna setting. My pitas end up being rectangular but I do not mind this in the least. I was amazed at how delicious a fresh out of the oven pita can be! It is quite quick to ready my pita dough using my Marcato. I recommend Marcato Atlas type pasta rollers for those that could be into not just lasagna, pies (pie crust,) etc., but also those who love pitas. I overcooked my very first batch at 12 minutes on 500 degrees Fahrenheit instead of 4 minutes and discovered it made a style of cracker similar to a low fat cracker I had seen at Trader Joe’s. The Marcato Atlas pasta rollers can also be used to make crackers and chips. Crackers can be made with the lasagna roller on 3 or 4 or whatever thickness of the cracker is desired. Then any bread machine recipe can be adapted to make crackers or chips. To make crackers more salt would be added to the recipe and the bread ingredients would be added to the bread machine and placed on the dough setting. When the dough is finished it is rolled, pierced with something as simple as a bamboo stick or pie making type attachments and cooked at 500 degrees Fahrenheit for just a few minutes. To adapt bread recipes to make low fat dippable chips, including veggie and tomato chips more salt is added to the bread ingredients. Then the bread machine is placed on the dough setting and rolled out with the lasagna roller. It can be cut with something as simple as a pizza cutter to make chips and the ends made fancier looking with a pie making/lasagna style roller. Then the chips are sprayed with canola oil on both sides and placed into an air fryer or Wisco style pizza oven on high for quick chip making. I have invented dessert pitas that are dessert style pita breads that are then dipped into different dips such as chocolate, low fat buttercream and dessert chutney dips.-Julie Sands ... show more
Reviewed in the United States 🇺🇸 on May 2, 2018 by Julie Sands
    • Pleasure to use
Color: Pink
Used to have the kind that hooks up to a mixer. Lost in a house fire. Knew I wanted a pasta roller again, and saw this. What a pleasure to use. Easy to set up, easy to use. Love it. Can't attest to longevity as I just got it a month or so ago, but it feels substantive and solid.
Reviewed in the United States 🇺🇸 on November 12, 2022 by CraftyCat78
    • Great for clay!
Color: Pink
We have tried a few, very good quality and great for jewelry making! Very happy!
Reviewed in the United States 🇺🇸 on October 28, 2022 by Tamra
    • Love this thing
Color: Pink
So making pasta is still a chore, but cutting it into shape is so much easier. Also, I love the color.
Reviewed in the United States 🇺🇸 on September 25, 2022 by james turner
    • dont be intimidated, this is a versatile little workhorse
Color: Red
Review Image by Kabol, Johnathan N.
Review Image by Kabol, Johnathan N.
Review Image by Kabol, Johnathan N.
love this machine. purchased a cheap one a year or so ago from some vendor on eBay. the first time i tried to use it, i threw it to the floor and gave it a good blunt kick. it went in the trash. please be advised, though, that particular unit was a very cheap knock off. so i bought one from bedbath and it was okay, but for the price it just wasnt reasonable. came across the atlas and it went on sale here, so i ordered it. got the red one. that was a month ago. what ive found is this: dont be intimidated. you will find that the pasta is pretty forgiving. so long as the dough is firm enough when you roll it and cut it that it will cut. if you run your sheets through the blades to cut your pasta and it all sticks together, it is too soft. you either add it all back together, add more flour and knead it again, or simply let the sheets hang and dry for 40 minutes and then run them through the cutters. like i posted above, it is pretty forgiving. my last batch, i boiled some spinach in a cup of water over the stove burner, mulched it with the blender, let it cool, added a teaspoon of salt and then added bread flour until a nice dough formed. rested it for twenty minutes in a ziplock sammich bag. then rolled out spinach spaghetti. it was very easy, no real measuring, and i didnt even add eggs. also, i doled out size 7 sheets. next time i will dial it to a 5 for thicker strands. play some trial and error and have fun doing it. experiment with the types of dough you like. different flours, spinach or carrot (steam and then mulch in water with garlic in the blender works very well), eggs or no eggs, salt or more salt. it's fun to experiment. also, most website recipes call for semolina flour for authentic italian homemade pasta. the word on the forums is: wheat durum semolina flour is what is used in italian factories, but in the small shops regular flour is all that is ever really needed. just a hint on that. if all you have is all purpose flour, that will work just fine. it wipes down well so clean up is effortless. havent had any problem with dough sticking to the machine blades, but the bottom has a set of three plastic brackets that can be removed so that a brush can be used to scrape away dry bits. another word from the internet forums is vaseline oil, what here in america is called mineral oil, if you ever need to lub it at all. that said, i havent had any problems with any discoloration of my pasta. the booklet comes with instructions on how to use it as well as a few basic recipes. this does make for some very thin spaghetti noodles if you dial your pasta sheets all the way to a 9. like ramen noodle. dialed to a 7 is a little thicker than vermecilli. i think i will go up to about a 5 from now on to have it more like languini, which is a pretty perfect noodle for most dishes. the point is that you can experiment to find what is best for you. this is a pretty versatile machine, it is a little workhorse. i'm uploading a couple of pictures, there are already so many uploaded. but this was a batch that i used one egg and parsley garlic and roasted red bell peppers and bread flour with a teaspoon of salt. rather basic recipe that came out pretty perfect and it was fun and very easy to eat. happy rolling. ... show more
Reviewed in the United States 🇺🇸 on August 16, 2016 by Kabol, Johnathan N.
    • I so wanted it to be wonderful, but it isn’t
Color: Red
I had an older atlas machine for at least 20 years. I loved everything about it. When it developed a little hitch in the sheeter, I decided to buy a new machine. I am disappointed with this replacement. But first the good. The color of the machine is exceptional. Exactly as ordered. The layout was as expected, though the increased setting on the sheeter seems superfluous. I’ve never rolled past a 7 setting. The gearing is smooth and I really like the increased spacing for the crank handle. The clamps also seem much more secure than my original machine (which needed to be replaced). I bragged that I had the best pasta maker ever. This replacement wasn’t it! My biggest complaint is that once you get to setting 5 or beyond the pasta is dragged to one side of the sheeter, effectively ruining the pasta. It bunches up and starts doubling or tripling over. It takes both my wife dragging the pasta to the side while I am cranking to avoid the issue. That is so disappointing. But what is also sad is the cutter bunches up. The middle cut pasta is fine. But the edges simply glump into a mess. Again I really wanted to live this, but I don’t. I am seriously considering buying a completely different sheeter and cutter. ... show more
Reviewed in the United States 🇺🇸 on July 4, 2022 by Chris Platten

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