MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini.
Condition: New
Buy Now, Pay Later
As low as
$22.09
/ mo
Learn more
- – 6-month term
- – No impact on credit to apply
- – Instant approval decision
- – Secure and straightforward checkout
Ready to go? Add this product to your cart and select a plan during checkout.
Payment plans are offered through our trusted finance partners Klarna, Affirm, Afterpay, Zip, Apple Pay, and Google Pay. No-credit-needed leasing options through Acima may also be available at checkout.
Learn more about financing & leasing here.
Free shipping on this product
30-day returns
Learn more
FREE 30-day refund/replacement
To qualify for a full refund, items must be returned in their original, unused condition. If an item is returned in a used, damaged, or materially different state, you may be granted a partial refund.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
Availability:
Only 1 left in stock, order soon!
Arrives
Tuesday, Aug 11
Recently Viewed
Features
- Material Type: Nickel-Plated Steel, Chrome-Plated Steel, ABS
- Included Components: User Manual
Description
For lovers of Italian design and style. This most popular machine to make fresh home-made pasta. With the Atlas 150 Classic, you can easily make lasagna, fettuccine, tagliolini, and 11 other pasta shapes thanks to the wide range of separately available accessories. This machine is made with high quality chrome steel. The smallest details of each part are designed to enhance it's elegance, ensure product durability and simplicity. Atlas 150 produces pasta sheets with a max width of 150mm (6"). Compatible with the separately available Pastadrive Motor for greater ease and flexibility. Easy to clean: Let sit out for 30 minutes and then clean off remaining dough residue with a dry cleaning brush. The machine is not dishwasher safe. Guaranteed against manufacturing defects under 2-year warranty (from date of purchase) & does not cover damage caused by improper use. 100% made and assembled in Italy. Since 1930 Marcato has been passionate about developing products that make people happy. The culture of healthy eating is the first step towards well-being: starting with pasta made with simple and healthy ingredients - the symbol of the Mediterranean diet. All Marcato products are made for people who love all things expertly crafted and have rediscovered the joy of good food.
Brand: MARCATO
Color: Chrome
Material: Chrome Steel
Item Weight: 2.6 Kilograms
Product Dimensions: 8"L x 8"W x 7"H
Blade Material: Aluminum
Included Components: Pasta Maker
Number of settings: 10
Operation Mode: Manual
Is Dishwasher Safe: Yes
Brand Name: MARCATO
Model Number: 8320
Included Components: Pasta Maker
Manufacturer: MARCATO
UPC: 739485263814
Global Trade Identification Number: 57
Manufacturer Part Number: MC002057
Item Type Name: pasta maker
Unit Count: 1.0 Count
Color: Chrome
Number of settings: 10
Operation Mode: Manual
Is Electric: No
Number Of Discs: 3
Minimum Sheet Thickness: 0.8 Millimeters
Maximum Sheet Thickness: 4.8 Millimeters
Material Type: Chrome Steel
Blade Material Type: Aluminum
Is the item dishwasher safe?: Yes
Item Weight: 2.6 Kilograms
Item Dimensions L x W x H: 8"L x 8"W x 7"H
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Tuesday, Aug 11
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
- Klarna Financing
- Affirm Pay in 4
- Affirm Financing
- Afterpay Financing
- Zip Pay in 4
- Financing through Apple Pay
- Financing through Google Pay
Learn more about financing & leasing here.
Similar Products
Top Amazon Reviews
Size: 7"x8"x8"
I’m Leary of cheap tools. The reviews I read basically said this is the reference pasta making appliance. Italy is synonymous with pasta, so it makes sense they would make a quality appliance. The machine is just beautiful in its simplicity. Heavy metal construction, this will last a lifetime. I imagine this is on every Italian brides gift list and she’ll hand it down to her grandchildren type quality. I am in the US, so we measure flour by volume rathe4 than weight. My first batch was one egg and just under 2/3 cup flour. Egg mixed with flour in the classic flour on the counter egg in the middle mix together. Makes a stiff, dry dough. Rested dough in a plastic bag (they say 20 minutes). I ran the dough through. Nothing stuck to the machine. Rolled out beautifully. Then cut some narrow, some wide. Again, nothing stuck. This is drop dead easy! I have made German Spaetzle for years. This pasta process is just as easy. There was no cleanup. Nothing stuck. I can’t even tell it was used. I can’t compare different machines having just bought this machine. However, works well, first time user has success, made by Italian company, has attachments, and is sturdy enough to last a lifetime. The machine is twice the cost of Chinese knockoffs. So what’s the extra $40 to you. Just buy this one, enjoy a quality tool that will last your lifetime and is a joy to use.
...
show more
Reviewed in the United States on June 3, 2023 by Stephen Holland
Size: 7"x8"x8"
I received my new pasta machine yesterday and tonight I made my first ever homemade pasta. Out of the box the unit seems rugged and heavy. It comes with the handle and a cutter for fettuccine and spaghetti. I started by checking for some you tube videos using the machine, then set about making my first batch. Everything I read said the consistency of the dough and its "dryness" are the key to making good pasta. The dough should stick together, but not stick to anything else is the crux of what I read. I started using my small food processor with the hookie thing in the bottom. I added about a cup and a half of all-purpose flour. Then I beat three jumbo eggs with a teaspoon of olive oil. I added half the egg mix to the flour and pulsed until mixed. The dough looked too powdery so I added some more egg mix. The second test the dough formed a nice ball and didn't stick, but brilliant me decided to add a little more egg mix. Now the dough was very sticky, oops too wet. So I had to add some more flour to get back to where I was. My take home point from this is stop early, its much easier to add egg then to add flour. I balled up the dough in saran wrap and let it sit for a bit. I decided to use the pasta roller for the kneading. I attached it to the edge of my counter top using the supplied clamp. It helped to open the drawer underneath to get more room on the lip for the clamp to grab. I set the machine at 0, the widest width. I formed the dough into a thick slab and fed it into the machine. Now I had some big doubts. The dough came out stringy and tore in several places. But after several passes through the machine it finally looked like pasta dough. I then started dialing down the thickness one step at a time until I got to 6 on the dial. I was able to easily feed the dough through while also turning the crank. The dough was now in a long sheet that I cut into convenient lengths and then fed through the fettuccine blades and voila perfect fettuccine! I hung the noodles on the drying rack, but to be honest I don't think I really needed the rack, I could have just dumped the noodles in the boiling water. The machine remained firmly in place throughout my cranking and remained spotlessly clean afterwards, requiring just a quick wipe down with a kitchen towel.
...
show more
Reviewed in the United States on January 27, 2013 by Steve
Size: 7"x8"x8"
High quality pasta machine. I recently attended a pasta making course with an Italian chef while visiting Florence. This is the model machine he uses and recommends. Produces beautiful results.
Reviewed in the United States on June 17, 2026 Reviewed in the United States on June 17, 2026 by Scott
Size: 7"x8"x8"
This pasta maker/roller came well packaged with instructions included. I yook it apart(not shown in video), and this one does come with the metal gears NOt the plastic gears thankfully. There have been no issues so far. The hand crank works great and it actually very easy to turn. It is lightweight, and the included table clamp works great(be sure to not overtigten as to not mess up your table or counter top). The pasta rolls out smoothly(use Semolina flour when going to different thicknesses to help keep pasta from sticking). All in all a solid product so far. Attatched is my unboxing video(sorry I haven’t done an unboxing video in a good while), that shows the unit and attatchments. Hoghly recommended, and I would but from this seller again. ***SEE VIDEO FOR A DEMO ON HOW TO REMOVE THE RODS AND LITTLE SCRAPER PIECES TO BETTER GET THEM CLEANED*** As stated in the intruction manual, do NOT run the main unit in the dishwasher or soak in water. Use a damp cloth to clean the cutting blades(or a cleaning brush. Wear gloves if tou want to help keep yourself from getting cut). Easy to use. Be sure to heavily flour your pasta after it has rested for 30-60 minutes as you roll it through the machine to help prevent the pasta from sticking everywhere.
...
show more
Reviewed in the United States on May 5, 2026 Reviewed in the United States on May 5, 2026 by Codie Morehead
Size: 7"x8"x8"
I first learned how to make pasta decades ago by the amazing Marcella Hazan who answered a question from a student who wanted to know the difference between this machine and an extruder for making spagetti. Her answer still makes me chuckle and I tell the story often. This was her answer: "You live on the third floor of an apartment building and you need to get down to the street, you can walk down the stairs or you can jump out the window...both get you to the street but in different states...the extruder is jumping out the window, this machine is walking down the stairs". There is no better way to make pasta than with this machine, known by all the best chefs...I've never known one to break. Now in full disclosure I have been using my KitchenAid pasta attachment for years as I like having both hands free, but miss the simplicity of the non electric option and my atlas remains with my previous employer...I like knowing if the lights go out I can still make pasta. Although the 180 model is wider, I find all my ravioli molds, like the norpro are the perfect width for this machine. It would be useful for those that use the ravioli rolling pin, as they are about 18 inches wide, but for most people the 150 model is just perfect. As most other reviewers will tell you, making the perfect pasta does not mean mastering this machine...it's really very easy to use...it's mastering the perfect pasta dough. If your dough is the perfect consistency it will go through the machine effortlessly. Although there is a learning curve involved...your not breaking the genetic code here...you just need trial and error and some patience. Youtube videos are great but nothing but trial and error will teach you the "feel" of perfect pasta dough. The best advice I can give you is to tell you the dough is a lot dryer than you would think...in the bowl it's granular the size of peas or smaller but if you take a handful and squeeze a fistful it will hold together. I will also tell you that even with my KitchenAid with the 475 watt motor, the dough hook will strain when kneading and I do most of my kneading by passing it through the number one setting multiple times (10-12). The first few times you pass it through you will think you are a failure...it will not come out in one piece but in various jagged pieces and look like a mess...that's okay, the gluten has not fully formed yet even if you DID knead it and let is rest 30 minutes. Just do your best to put the pieces together and keep passing it through...after many passes...maybe a dozen more or less you will see the dough change as the gluten develops. A slight sheen to the dough and more uniform and pliable. Once you can form one piece of this dough through the number one setting, you can go on to number two...some people go through number two twice...sometimes I do, sometime I don't and I have no reason as to why...just my mood of the minute. After that go through each setting only once. I strongly suggest looking at some youtube videos to give you more confidence before trying. The following are just some various tips: I don't use the automatic ravioli machines from any makers because the pasta must be thick enough not to tear apart (usually setting 3) and I find that too thick for good ravioli (I usually use 4). The Ravioli makers with a press like the norpro are easy to use and make a better ravioli. I make big batches of dough at one time and freeze my fresh ravioli or pasta...if you do this you will need to work with small balls of dough...if they are too big your sheets will be too long to handle. Make sure to keep the other pasta dough from drying by covering with a damp paper towel and check frequently because it will dry quickly...I usually redampen the towel after each sheet. For a sheet of ravioli that will give me a top and a bottom for my mold I use a piece of dough about the size of a tangerine. Three cups of semolina flour with three eggs ect...give me four balls of dough and I gather the scraps from each tray and it gives me enough for another full tray when I'm done. Check your roller each time before adding the dough to it...even the smallest crumb of dough left behind will cause your dough to rip. If you don't have a pasta drying rack but you have a dishtowel rack, the kind with three long bars you attach to the wall to hang multiple dishtowels to, it works better than most racks because your pasta can be really long. Add ins to your pasta are great but many will cause tears at thinner levels, especially fresh cracked pepper. Even if you buy chopped spinach, put it through your food processor in small batches for best results. When you get the confidence to try ravioli, ignore all the OCD comments about making sure all the air is out of the "pillow", I read where once reviewer actually used a toothpick to get out air bubbles. I gently press the top layer of dough over the filling once in the tray, but I have never gotten anal about it and never had a ravioli burst on me. Also when cooking use a gentle boil not a rolling boil for ravioli, this will also prevent bursting. I have used water to seal my edges before going over with a rolling pin and I have used nothing...I found no difference. When using a mold like the norpro, put in more filling than you would think...once you press down it will fill in the voids and give you a nice filled "pillow". Please learn this lost art and teach it to your children and grandchildren...it is a wonderful way to spend a weekend day and you can make tons to freeze in serving portions for later use (freeze first on cookie sheet than transfer to plastic bag or foodsaver). Nothing you can buy is as good as you can make for a fraction of the price.
...
show more
Reviewed in the United States on December 22, 2013 by L Parr
Size: 7"x8"x8"
I got this a housewarming gift (for myself) about 2.5 years ago when my husband and I bought our first home. I hadn't used it until recently because I was learning how to make other things from scratch and pasta seemed intimidating when learning how to make sourdough. Finally when I got around to it, it was 100% worth it! I am giving it 4 stars instead of 5 because I still havent figured out how to use the second attachment and the instructions are not clear on that. Ill most likely youtube it, but I think instructions should have that kind of IMPORNTANT information in it. I also find it annoying that it doesnt really stay still when using the manual crank, but I can buy an electric motor for that so that is also why im giving it 4 stars. Its alot smaller than I thought. It took .y am hour to figure out that when you send the dough through twice on the largest setting, the dough will be the pretty sheet you see in videos. The first pass look quite ugly. That tip is not in the instructions either. The instructions are kinda useless to be honest. However, I am still giving this little gadget a high rating because THIS MAKES PASTA MAKING EASY. Ive worked with all kinds of dough and let me just put it this way...theres a reason Italians are so fit and its not from walking after every meal...ITS FROM MAKING PASTA. I have never in my life dealt with a dough so hard...theres a reason the traditional way of making ramen and upon noodles involves stepping/stamping/stomping on the dough. As Navajo Man (YT channel) would say, "beat your dough, not your men or women"....pasta dough definitley gets the anger out...This pasta maker completely cuts rolling the dough out AND I AM THANKFUL. 10/10 recommend.
...
show more
Reviewed in the United States on January 31, 2026 by EliseLeigh
Size: 7"x8"x8"
Unbelievable little pasta maker! I had another brand for the past 35 years that worked well, but nothing like this little workhorse! It is sturdy and stable on the counter surface. The rollers move with ease and quickly make the best lasagna, spaghetti, linguine, and ravioli pasta ever! Changing out the different cutters is a breeze and they are easy to clean. It stores easily and doesn't weigh a lot. It comes with the attachment to make the basic shapes and I purchased the additional ones that are available. The ravioli maker is the bomb! Highly recommend this pasta maker!
...
show more
Reviewed in the United States on March 28, 2026 by Bella
Size: 7"x8"x8"
This machine is so easy to use. I really don’t see the need for a motorized version. It clamps down securely and feels super high quality. I imagine I’ll have this for years. So far I’ve made fettuccini and lasagna! Highly recommend!
Reviewed in the United States on May 2, 2026 Reviewed in the United States on May 2, 2026 by Lesley Hanlin