Top positive review
151 people found this helpful
My mother`s pasta factory
on 22 April 2013
I researched this product after my mother used to make ravioli for us on her Atlas 150 when we were kids (20+ years ago). Her Marcato is still going strong and I just had to buy my own. I sourced mine through amazon.it (home of pasta - where else) a year ago, but glad to see that the UK site has caught up with this quality product. It certainly puts the kitchen craft alternative to shame, this is on a completely different level.
- Sturdy construction
- Easy to clean (maybe not the ravioli attachment)
- Rock solid, no flimsiness or cheapness
- Durability - the one in the family is about 30 years old, all attachments are working as new
... even better the same 30 year old attachments fit a new Atlas 150, no need to worry about buying an end of life product.
also as a plus: if you look at the vast range of accessories and compare it with the alternative products, you will see how the Atlas 150 excels.
My recommendations for the budding pasta maker:
- buy a pasta cutter, check out the multi cutter as well on the italian site, its called the "pastabike"
- get a pasta drying rack. again, check the italian amazon site, where it is about half price and free p&p
- check the international sites for attachments - you will find a lot more than you might do here and possibly at a better price on amazon.it
- don`t bother too much with the ravioli attachment - Personally I think you are better off with a ravioli sheet and a rolling pin. The ravioli attachment is somewhat bulky and by far the most expensive accessory you can get.
- avoid the raviolini attachment: has all the negatives of the ravioli attachment + the pasta to filling ratio will be horrible. Your raviolinis are likely to be small and flat due to their size.
- the 150 in the name is the width. Don`t be tempted by the atlas 180. It is marginally wider but more expensive, plus it doesn`t have as many accessories as the 150 (and even those are disproportionately pricey). Your pasta is going to be cut up anyway, so what`s the point?:)
Hope this helps anyone,
keep it rollin`