My husband recently bought me this pasta machine for our anniversary. I'd been wanting one for a long time, so he did extensive research, as he does, and found a fabulous one.
It's an Atlas 150 by Marcato. You run the dough through the part on the left. You can use the noodles that come out for lasagna. Or, you can move the crank handle over to one of the attachments on the right if you want it cut into spaghetti or linguini noodles.
These guys were my first batch - a little limp and ragged. Subsequent efforts have produced a noodle with better bite. The secret appears to be folding the sheets and re-feeding them through the first part a few times before moving them over to the linguine maker. Also, I've started leaving them at different thickness level, which is regulated by a knob off to the side. The result: A much better bite.
Also fun - you can add fresh or dried herbs to the dough when you mix it to get flavored noodles. Lately we tried a variety with a combination Italian spices such as oregano, basil and garlic. The noodles were super yum! I think next I will try fresh basil with lemon zest.
A vegetarian and an omnivore, learning to cook in harmony one meal at a time.
“The only real stumbling block is fear of failure.
In cooking you've got to have a what-the-hell attitude.”
— Julia Child