Philips 7000 Series Pasta Maker, ProExtrude Technology 150W, 8 discs, Perfect Mixing Technology, Prepare up to 8 Portions, HomeID App, White, (HR2660/03)
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Availability:
In Stock.
Arrives
Friday, Oct 30
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Style: Pasta Maker
Features
- PASTA UNDER 10 MINUTES: Enjoy fresh homemade pasta effortlessly in under 10 minutes1.
- LARGE CAPACITY: Makes up to 8 portions4 of homemade pasta in one go for family and friends.
- VERSATILE MIXING ABILITY: Thanks to the versatile mixing function, pasta is just the start. Use the mixing function for cookies and to kickstart the prep of pizza, bread and more!
- EASY TO CLEAN, DURABLE DESIGN: Stylish, durable, non-stick, and dishwasher-safe parts for hassle-free cleanup.
- STEP-BY-STEP RECIPE GUIDANCE: Download the HomeID app for simple recipes, including vegan and gluten-free options.
Description
The Philips 7000 Pasta Maker helps you curate a range of tasty homemade pasta dishes in under 10 minutes. With its hassle-free cleanup and large capacity; it is the ideal tool to enjoy fresh pasta with family and friends at home anytime. Set Contains: Measuring cup, Cleaning tool
Brand: Philips Kitchen Appliances
Color: White
Material: Metal, Plastic
Item Weight: 20 pounds
Product Dimensions: 12.87"L x 9.02"W x 12.68"H
Blade Material: Stainless Steel
Included Components: Cleaning tool, Measuring cup
Number of settings: 8
Operation Mode: Automatic
Number Of Discs: 8
Brand Name: Philips Kitchen Appliances
Model Number: HR2660/03
Included Components: Cleaning tool, Measuring cup
Manufacturer: Philips
Number of Items: 1
UPC: 019659200136
Item Type Name: 7000 series Pasta maker
Manufacturer Part Number: HR2660/03
Number of settings: 8
Operation Mode: Automatic
Number Of Discs: 8
Minimum Sheet Thickness: 1 millimeters
Maximum Sheet Thickness: 1.5 millimeters
Material Type: Metal, Plastic
Blade Material Type: Stainless Steel
Item Weight: 20 pounds
Item Dimensions L x W x H: 12.87"L x 9.02"W x 12.68"H
Color: White
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 30
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.
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Top Amazon Reviews
Style: Pasta Maker
I absolutely love this Philips pasta machine! Making fresh pasta has become so much easier than using the pasta attachment on my mixer. The Philips machine does almost all the work for you, and the whole process is quick, simple, and practically foolproof. I’ve been using durum wheat flour, and this machine handles it perfectly. Every batch comes out beautifully, and it works consistently every single time. I honestly wish I had bought this sooner!
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Reviewed in the United States on August 24, 2026 by Amy
Style: Pasta Maker
I read the 1 star reviews and watched a couple of videos that showed a wet wad of dough being flipped around and around the auger and of course not being extruded. They obviously had way too much liquid. I think I understand why people made the mistake of adding too much liquid. The recipe page specifies flour (500 grams/ 17.6 oz) I'm convinced people are adding 17.6 oz of liquid to 500 grams of flour. The actual amount of liquid is about 6.1 oz for 500 grams flour. There is a cheap measuring cup with two lines depending on whether you make a single batch (250 grams flour ) or a double (500 grams flour). The top line is about 6.1 oz for a double batch. The consistency of dough should be pretty dry and pebbly. It definitely did not look wet. And if you watch the auger when extruding, those little pebbles get picked up by a lip on the auger and fed into the extruder section outside the bin (see pic of the "lip". the pen is pointing to it) I lightly oiled the the inside of the die first per another's recommendation, and used exactly the right amount of liquid. I also added a tiny bit of olive oil to the liquid. I used type 00 because I had it and used I believe 3 eggs and a little water exactly at the line in the pic (about 6.1 oz of liquid) For the first double batch(500 grams flour) I made fettucini and the second penne. I'm the worst at following instructions but glad I did this time. We had the penne for dinner and it was very good. Regarding the time: the machine churns in reverse for 3 minutes ( you add the liquid right away but you're supposed to add slowly. I messed up and added it all right away, but had no problems. The auger then reverses direction and the little pebble clumps of dough get picked up by the lip(see pic) and fed into the extruder. It takes maybe ten minutes to extrude and you use a little plastic scraper(cutter) to cut at the desired length. As for cleanup: Some people complained about the cleanup. I found it very easy. Firstly the dough is very dry so you can use the little prodder tool supplied to poke out the dry dough from the die. The penne die has two parts and the extrusion process crams them together. I managed to use the prodder to get them apart and just scrape and poke the dry dough out of the holes. then just wash them off. Super easy in my opinion. Regarding the wasted dough: The machine will reverse the auger after extruding for awhile and then start extruding again. I had only a small handful of unused dough after making tow double batches for a total of 1000 grams or so. I think almost anyone could use this machine to make a double batch and cleanup in 25 minutes.
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Reviewed in the United States on November 19, 2025 by Matthew Mariano
Style: Pasta Maker
Works great once you get the right mixture of flour and water I use * 225 g semola rimacinata * 25 g all-purpose flour * 95 g water Start with 90 g water and add a little if necessary. Too much water messes everything up. Better to start with less
Reviewed in the United States on September 14, 2026 by Mac Doc
Style: Pasta Maker
I returned this because it was defective and I don't want a replacement. The mixing paddle is basically a screw with appendages. When the machine is mixing the dough, the paddle spins in one direction which keeps the dough in the mixing chamber. When the machine is extruding, the paddle rotates in the opposite direction which forces the dough through the shaping disc. I weighed all of the ingredients for two disastrous batches of pasta. For the first batch I used semolina flour and followed the recipe in the manual. After the mixing cycle, the machine stopped. I attempted to use the extrusion only button but it just returned the machine to the mixing cycle. After three minutes, it switched to the extrusion cycle. I wound up with a smooth (not crumbly) dough which I tried feeding through the shaping disc. Unfortunately, a thick crust had formed in the shaping disc and the dough would not extrude. I had to take the machine apart to clean it. Eventually, I was able to feed the dough into the paddle's screw manually. The dough was so damp that the spaghetti strands stuck together. I threw the batch out. For the second batch, I used ordinary white flour and followed the recipe in the instruction manual. Once again, the machine stopped and I could not get it to go directly to the extrusion cycle. Instead of winding up with a crumbly dough, I got a smooth dough. I tried feeding it into the screw manually and once again I had to take the machine apart because a crust had formed on the shaping disc. At this point, I threw the dough out and initiated a return of the machine.
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Reviewed in the United States on October 17, 2024 by Georges21
Style: Pasta Maker
The amazon reviews were all over the place on this item, but I need to make larger volumes of extruded noodles. The general internet consensus was this is THE pasta maker. So, I went ahead. My first thoughts are that this is a well-thought out machine. Relatively light weight, but robust. It is large enough to handle a good amount of pasta, but small enough that it wasn't too cumbersome to lift it up on the counter to use. The silver face plate is sturdy metal. The machine feels very stable on the counter, even when running. It was quieter than I expected it to be when running. The pasta dies are plastic, but they are also very sturdy (you can get bronze aftermarket dies that fit this machine). I had a hard time figuring out what pasta dies came with the machine, as I could not find them specifically listed anywhere. You get eight dies. Angel hair, spaghetti, fettuccini, rigatoni, pappardelle, tagliatelle, paccheri. I know that's seven, but I don't know the names of all the pastas, sorry >< I did include a picture of the eight that come with it! I needed this to make shells and macaroni, so I purchased those dies separately. I did not spend a lot of time reading the instructions, as various reviews either said the dough balled up, or the dough worked fine. It seemed as if the dough needed to be crumbly (low moisture) to work properly, so I just made a dry dough. I put 150 grams of semolina, 100 grams of 00 flour, 2 eggs, a TBSP of olive oil, and a pinch of salt. It worked great, but you may have to adjust your moisture content depending on how humid it is or where in the world you are when making pasta. I live in East Texas, and it has been pretty humid lately so I made my dough slightly dryer than I thought it needed to be. Because I made my own dough, I pre-made it (roughly mixed, it still had dry bits in it), then put it in the machine, and put the machine in extrusion only mode. The machine mixed it for three minutes, the warmth of the machine and the enclosed hopper makes the dough come together a little better (like the streusel topping on a muffin). I did not add liquid. As the noodles start getting pushed out, I scraped them off at the length I wanted into a glass dish with a bit of OO flour in the bottom. The first few noodles came out sloppy, I paused the machine, and just added them back to the hopper. The noodles came out great. I love the pause feature, because I can stop the machine, and take out the freshly extruded noodles, and put them on a drying rack to keep them from getting stuck together if I am making pasta on a humid day. I can also pause the machine if I need to re-adjust anything while I am working. Note that if you make larger batches, each subsequent run of the machine creates slightly more hydrated noodles, increasing the stick factor so you may need to pause frequently to prevent noodles from piling on top of each other and clumping together, or even add a little more flour to the hopper. After use, if you let the pasta dough dry, it's easy to clean. The machine is pretty efficient, and not much dough is left behind (an amount about the size of a golf ball, but that's probably because I am impatient and stop the machine from backing the dough out and moving it through the auger again to push the scraps of dough through the die). The metal face plate comes off revealing the plastic die and mounting plate, which also come off. The auger and the plastic hopper liner and lid also come off easily to clean. I was very pleased with the ease of use and cleaning for this machine, and I feel that it is a good value for the money (assuming it doesn't die in the next year or so, but the build quality seems very good so I expect that it will last a long time).
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Reviewed in the United States on June 22, 2026 by Hambone's Mercantile
Style: Pasta Maker
It's a cool toy that does what it says it should. It's quick, fairly easy to clean (except some extruder discs), and, best of all, quiet. Biggest gripe is the instructions, which are very bad indeed. I might have even have sent it back were it not for somebody's independent YouTube video that gave me the info needed to use it in a sensible form. I've been pretty happy with it overall. Lessons learned with the 7000: 1. If you buy the 3rd party extruder disks, do NOT try to make your first batch of pasta using one iwith tiny holes like the Bucatini die. Instead, use an extruder disc with larger holes like spaghetti for the first few batches, and prepare for those first batches to be potentially useless. Later edit: Err on the side of too much water as opposed to too little, though only do this by a few tablespoons at most as you don't want it too wet. It should start off looking like very slightly moistened sand, don't worry, it will become firm and pasta-like once it starts extruding. 2. It's one cup of flour in the measuring cup that comes with the machine to the first line on the cup (barely visible) of water or water and oil, should be exactly 250 grams if you use a scale, which is a good idea. There's a different line if you add egg! Take a black marker and mark those four lines because it's hard to see otherwise. (Thanks, Grammy in the Kitchen on YouTube for this tip and for the excellent video that showed me what I was doing wrong!) 3. If you aren't normally good at cookery (I am NOT), watch a video before you use it. This may save you from having to break it down and wash it with no pasta to show for it, like I just did. I mention one above, but there are several to choose from. 4. Use cheap, store-bought generic flour for your first attempt. Do NOT, like I did, buy a specialty pasta flour that costs double that, as the first batch or two may fail.( 5. Later edit: I've been having good success with around half semolina and half 00 pasta flour. I did learn today that my flour needs a bit more water, so make sure you research what's best for the brand you buy - it would seem that small adjustments are important in pasta making. 6. The Extrusion Only button usually doesn't work for me. I'm probably using it wrong, but again, the instructions are terrible. The extrusion cycle is meant for a single batch of 250 grams, not a double one of 500 g, and I always have to re-run the entire cycle again to get it to re-extrude for a large batch. The good news is that this hasn't harmed my pasta yet, and every time I make pasta I have to do this (I make extra). Just be aware that it will stop while there's plenty of dough in the chamber and all you have to to is hit the full cycle button again if Extrusion Only fails. The machine is very nice-looking and the parts wash up amazingly well - except for some of the extruders, but that's just because of the inherent designs. The little poky tool that came with the machine is perfect for most of them (for dies that have very small openings like Radiator or Bucatini, use a sewing pin or very thin needle and it can help to wait till the dough dries - also clean the inside first as you can lift up sections of dried dough that way). I also like that the extruders fit in a drawer in the machine... though the little tools do not have a home. Don't lose those cheap plastic tools or you might cry when you find out how much it costs to replace them. My biggest beef is with the LACK of instructions for those not used to pasta makers. The instructions are all pictures and densely written small-font text that fail to clarify what you are supposed to do. Getting the app is even worse - there's NO description of how to use the little measuring cup for example. The biggest mistake I made on this first batch was following the picture instructions as they turned out to be wrong! Also, the instructions were disjointed - for example, the first page has a list of parts and little numbers but you have to flip forward five pages to find out what the numbers mean, although there was plenty of room on the foldout page to add them there. I didn't find anything better online either, it seemed almost worse there. Lots of text but not a ton of helpful information. YouTube is your friend here. Update: Today was my first perfect batch. I learned just how much difference a tiny adjustment in water quantity makes (more may be better than less). I do recommend this to people who like the idea of making pasta once you get the right instructions and if you are willing to mess around with a few batches first to get the feel for it. Oh, and it's still really easy to clean up.
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Reviewed in the United States on January 24, 2026 by Kratze
Style: Pasta Maker
The Best Kitchen Gadget This makes great pasta extremely easily.But you need to work out your recipe and spend some time with it , because it does take some finesse. Once you get acquainted with it in our recipes and do some research , you can easily produce some very nice flavored and shaped pasta. I purchased this die from Italy. It was inexpensive and shipped very quickly. This is Einkorn fusilli. The shy is the limit with flavors and grains@
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Reviewed in the United States on September 7, 2026 by Renaissance Dude
Style: Pasta Maker
My wife is hoping that the initial infatuation wears off, because I'm making pasta every day since it arrived. 00 flour, semolina flour, rice flour (yeah...oriental rice noodles or wonton shells!), mixtures of all of the above. No skills required at all...dump ingredients into machine, press button, wait for pasta to slide out. Everybody says to dry the pasta for a bit, but I think I prefer it right into the boiling water where it cooks in about 90-120 seconds.. One of the cool parts is that you get to decide for yourself how you like it best; type of flour, how long dried, etc. The best part: machine comes apart and cleans in about 2 minutes by hand, or you can just throw all the parts into the dishwasher . The only thing to remember is to resist the urge to clean the shaping die right away. Getting the sticky dough out of the little holes can be fiddly. Force yourself to wait half an hour or so and all of the dried dough just pops out. On the whole, it's so easy to use and clean that there's no reason not to use it every day if you want to. I start a sauce, while it's simmering I make the pasta, boil it for a couple of minutes, and done. You can actually have fresh pasta in the time it takes cook dried pasta because the machine will make the pasta in the time it takes the water to boil. My only mild disappointment is that It doesn't have a rigatoni die, and I really like big chunky pasta.
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Reviewed in the United States on December 19, 2024 by Weasel