Pasta maker reccos?

I've toyed with the idea of making pasta, which I've never done and was wondering what would be a good machine to get. Lee Short recommended an Atlas in Jenise's thread about adult cooking. Anyone have anything else? I do have a meat grinder, but could not find a specific adapter for it, but there is one for the meat grinder attachment for the Kitchenaid mixer. Would a hand crank type be better?

Second on Atlas. I've had mine for nearly 40 years and all it does is work perfectly.

Howie, if you have a Kitchen Aid mixer, the pasta attachments work quite well.

I have two Atlases - one cost me around $15.00, the other $750.00. Love 'em both.

Howie, if you have a Kitchen Aid mixer, the pasta attachments work quite well.

I have this one from Cabelas. I was wondering if the Kitchenaid attachment might work.

Just from the picture, it doesn't look like the Kitchenaid attachment would work on that one, Howie.

I'll put in another vote for the Atlas.

Other than making ravioli, or avoiding a certain ingredient such as eggs, or like to eat pasta plain; I don't recommend one. We have the Kitchen Aide attachment and haven't used it in years. We lent it to a daughter for a while, and she came to the same conclusion, and gave it back where it rests in a cabinet.

Note that Ebay is a great source of secondhand, often unused, pasta machines.

I also endorse the Marcato Atlas. I've been using mine for 25 years, and it's still going strong, although the box it came in is worse for the wear.

Mark Lipton

Thanks everyone. I dropped a hint to Santa (my boys) for an Atlas 150.

[Robin Garr]

Belatedly joining the Atlas chorus, we've had ours for something like 20 years or more.

The other side of the coin is that I don't really use it that often. Fresh pasta is good, but its tender character is enough different from pastaciutta (oh, all right, dried pasta) that it's not really a substitute. You'll use it for special applications, but if you're like me, you'll find yourself opening a box rather than setting up the Atlas about 99.99% of the time.

About 3:1 here, but when it's time for ravioli,tortellini, pappardelle, or the thin pasta from Alba (whose name slips my mind until I have more coffee), it's fresh every time. Dried seems to be better for spaghetti, capellini, ziti, and stuffed shells.

Not to be a broken record, but Tipo Fino 00 Pasta Flour does make a difference. Hmmm, need to order some more.

...Not to be a broken record, but Tipo Fino 00 Pasta Flour does make a difference. Hmmm, need to order some more.

The imported food store around the corner from me sells semolina. I'll try some of that.

Pure semolina will make a pretty tough dough- I'd mix it with AP to get something workable.

What Stuart said. If you can't find tipo fino, mix a/p with pastry flour.

Pure semolina will make a pretty tough dough- I'd mix it with AP to get something workable.

You're right. I used 100% semolina once and could've made tires out of it.

Pure semolina will make a pretty tough dough- I'd mix it with AP to get something workable.

You're right. I used 100% semolina once and could've made tires out of it.

Really? I've used 100% semolina with my Atlas and made lasagne and I think fettucini. Most of the time, though, I use A/P too.

Mark Lipton

So beat me up for this, if you must.

For the few occasions I've felt the need to make fresh pasta, as opposed to using dry or buying fresh, I've found the Ronco Pasta Machine to be effective and convenient.

-Paul W.

Pure semolina will make a pretty tough dough- I'd mix it with AP to get something workable.

You're right. I used 100% semolina once and could've made tires out of it.

Really? I've used 100% semolina with my Atlas and made lasagne and I think fettucini. Most of the time, though, I use A/P too.

Mark Lipton

Come to think of it (let me rattle a few neurons), it might not have been pasta I made with pure semolina, but a loaf of bread. If that was the case, I used semolina for pasta, not the superfinely ground semolina. (I may not have quit using baking powder with aluminum in it soon enough.)

...(I may not have quit using baking powder with aluminum in it soon enough.)

I always use baking soda and milk - soured with vinegar. Mix the baking soda with the oil or butter (fat) before adding to the dry ingredients.

That'll work, but I admit to liking a can of baking powder.

That'll work, but I admit to liking a can of baking powder.

Don't you have Rumford Baking Powder out there. It is an aluminum free New England cult product. Look for it online.

Thanks everyone. I dropped a hint to Santa (my boys) for an Atlas 150.

Santa brought me an Atlas 150. That a heavy duty and precision piece of equipment. I may try it on Sunday with some shrimp (I'm making Tortiere tomorrow).

That'll work, but I admit to liking a can of baking powder.

Don't you have Rumford Baking Powder out there. It is an aluminum free New England cult product. Look for it online.

There are many different formulations of baking powder--with and w/o aluminum. I've used Rumford and now I'm using another brand sans aluminum. Whatever works.

FWIW, once a friend said his wife wouldn't even cook in aluminum. So I asked him about his baking powder. Sure enough, aluminum. They don't buy that anymore.