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MARCATO

MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini.

  • Based on 27,015 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Monday, May 4
Order within 7 hours and 42 minutes
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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: Alloy 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: Alloy 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: Monday, May 4

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Top Amazon Reviews

    • High-quality, well-built pasta maker that delivers excellent results
The MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker is impressively well made. It’s solid, heavy, and feels like it’s built to last. The adjustment dial is precise, and the hand crank turns smoothly even with thicker dough. It produces consistent pasta sheets with clean edges and uniform thickness, making it easy to create a variety of pasta styles. Cleanup is simple as long as you follow the recommended method and let any dough dry before brushing it off. Overall, this is an excellent manual pasta maker that feels professional-grade and performs exactly as expected. Highly recommended for anyone serious about making fresh pasta at home. ... show more
Reviewed in the United States on January 22, 2026 by Joe
    • Quality pasta machine
A great pasta machine with no plastic parts. Shapes soft dough well and easy to use.
Reviewed in the United States on March 8, 2026 by Gianni Carrozzi
    • Highly Recommend!
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
    • The ONLY non electric version to buy!
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
    • Love This Pasta Maker!!!
I went old school with this pasta maker because my automatic pasta extrusion machine was very picky about the dough consistency, and it got to be way more hassle than it was worth. This manual pasta maker solved all of those problems! It is very well built, easy to use, and should last a very long time! It is also far better designed and constructed than the less expensive ones. But better to buy once & cry once! You still have to follow the 'classic' dough recipe but it is so much more forgiving than the automatic pasta makers if your proportions are off a little. Kneading the dough by hand does take a bit of work but that just makes it even more worth it. That said, once you start flattening and cutting your pasta with this little gem it makes the whole process just plain fun! Oh... and the pasta is fantastic!! The most important thing is DO NOT WASH this!! You need to read the instructions on how to dry clean the internal parts. It takes a little figuring out, especially how to remove the brush support rods and remove the brushes, but after the first time it gets easy. ... show more
Reviewed in the United States on August 8, 2025 by JS
    • Great Quality, Wish It Came with More Accessories
This pasta maker is seriously well-made. The chrome steel feels solid and durable, and the whole machine has a timeless, classic feel to it. It was easy to set up and even easier to start using — I was rolling out pasta dough within minutes! So far, I’ve used it for lasagna sheets and fettuccine, and the results have been excellent. The rollers are smooth, the crank turns easily, and the thickness settings are intuitive. Cleanup is also simple if you follow the dry-cleaning method (no water!). That said, I do wish it came with a few more accessories right out of the box — maybe a ravioli attachment or a spaghetti cutter. You can buy those separately, but it would’ve been nice to have a bit more variety included, especially at this price point. Overall, I’m really happy with the performance and craftsmanship. If you're serious about homemade pasta and okay with adding attachments over time, this is a great machine to start with. ... show more
Reviewed in the United States on April 2, 2025 by Eddy K

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