Noodles can really always be eaten and their versatility makes them one of the most popular dishes in the world. They taste best when you make them yourself. And that's easier than you think. We have tested 5 pasta machines, paying particular attention to handling, cleaning and pasta results. Our test winner is the Marcato Classic pasta machine Atlas 150: The machine is of high quality workmanship, easy to clean and provides a delicious baking experience. Our favourite with a test score of 9.2/10!
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The nice thing about the Marcato - Classic Pasta Machine Atlas 150 is that it is very well processed. As soon as you unpack it, you notice that it is a high-quality product. The operating instructions are written in a comprehensible manner, illustrated in informative language, and explain all procedures in such a way that they are easy to understand. The recipe in the instructions also produces a perfect dough. You have to determine the amount of water yourself, which is somewhat challenging when making pasta dough for the first time, but the result was still very good. Another positive aspect is that the material has not transferred to the pasta dough. TheMercato pasta machine was the only one in the test besides the GYD pasta machine whose pasta dough was completely free of metal residues. In addition, it is the only device that did not have to be screwed on for cleaning, the removal of the combs was explained in the instructions for use.
TheRosenstein & Söhne - Noodle Machine NM-100 is a good noodle machine, with which you can make your own wonderful noodles. The instruction manual is written in detail and reader-oriented and makes the first steps with the machine a lot easier. It's a pity that during the first rolling operations minimal residues of the material could be found in the dough. Especially if the dough came too close to the edge, this led to grey splinters in the dough. However, as this only occurred at the beginning and minimally, the all-round result is satisfactory.
The attractively designed packaging of the WMF - Gourmet Noodle Machine indicated a high-quality product. It was very disappointing that the material of the pasta machine left strong marks on the dough at the beginning. Also the instruction manual does not contain all information, because it does not contain pictures, helpful tips or tricks. The production of the noodles is sufficiently explained, but additional information for cleaning, for example that they should be unscrewed, would have been helpful.
The VonShef - Manual Pasta Machine has many accessories and is well suited for people who want to try out the production of pasta. In terms of quality, the pasta machine can't quite keep up with the competition, you notice that it is slightly unstable and that the edges are very sharp. During testing, metal residues were found in the dough, but this was repaired after the first two rolling operations and is due to the first use. It is a pity that the noodles were not properly separated and the result was faulty.
A positive feature of the GYD Peterhof - pasta machine chrome-plated was that no metal residues were found in the dough after rolling. However, the edges of the machine are very sharp and the crank has often come loose from the holder. In addition, it was a pity that the machine always pulled the dough into a corner and did not cut the spaghetti at the beginning, because the machine became dirtier and the dough lost its quality.
It is important to always flour the dough while making your noodles. This is the best way to make the pasta and the machine cuts and rolls the dough perfectly.
Never clean the pasta machine with water! Cleaning with a kitchen towel or a brush is usually sufficient.
To remove all the dough from the machine, unscrew it.
Make a little more dough the first time you use it to remove any metal residues from the pasta machines.
The best way to make the dough was with a food processor. It had the optimal consistency and was easy to process. To see our tested kitchen machines, take a look here: Kitchen machines under test
Noodles are one of the most important foods in the world. In almost every part of the world there is some kind of noodle that is part of the daily diet. Billions of people love the round, flat, colorful or transparent dough particles. With a pasta machine you can get your favourite pasta into your own kitchen. Whether rice noodles or classic Italian pasta, the noodle machine will help you with the preparation.
The pasta machine is a tool that you can use to prepare pasta dough in such a way that you only have to shape it before the fresh pasta can be cooked. It does a lot of the work you would otherwise have to do with a rolling pin or by hand. On our platform we introduce you to numerous different pasta machines with and without attachments.
The machine was developed together with some household inventions at the beginning of the 19th century. The Italian housewife should have more time for other things and be able to prepare pasta faster than by hand. With this in mind, manual and electric pasta machines with different rollers were developed.
The small pasta machine for at home is still operated by hand today. Industrial pasta machines, on the other hand, produce several hundred kilos of pasta a day in series. In both cases, the machines relieve the cook of at least two tasks. They support the mixing of the dough into an even mass and pre-form the pasta dough. Added on one side, it comes out on the other side of the machine as a plate, ribbon or already round noodle.
Pasta machines are a relatively simple automatic system consisting of rollers. They can be adjusted so that at the end the thickness of the dough matches the type of pasta you want. Thin lasagne plates or the dough for tortellini and Maultaschen can be preformed just like the thick potato dough of the gnocchi. Noodles can be hollowed out, punched or already preformed round with an attachment.
We distinguish between the small pasta machine for daily use in the home kitchen and the large pasta machines in gastronomy. The latter can not only roll and preform the dough, but also mix and knead it if desired. You have to do this yourself with smaller pasta machines. The finer the noodle, the longer the dough has to be stirred and kneaded. Only when it is almost, but only almost, flowing through the hands can it be pulled and shaped.
For tasty noodles you don't need much: flour, water, oil and sometimes some egg and the noodle dough is ready. The simple production with a pasta machine or by hand has made the pasta a nutritional classic worldwide. Today we assume that the noodle originates from China. Even today it has a great tradition there and can be found in numerous dishes. A few years ago, during an excavation in the north of the country, remains of pasta were found that were around 4,000 years old. These noodles consisted of millet at that time. Millet noodles are experiencing a comeback in the course of a gluten-free diet.
Asian noodle traditions
In China, however, it is mainly pasta varieties made from wheat flour or rice flour that are eaten today. The originally Chinese Mie noodle has also started its triumphal march in this country and can be found roasted, cooked or served with vegetables in many Asian dishes. You can make Mie noodles yourself with a pasta machine, but their secret lies above all in the fact that they are dried in shape and are long-lasting. In China and Japan, noodles are usually prepared freshly by hand. However, this requires some skill and practice.
In East and Southeast Asia, the job of making pasta is done by special masters who are only employed by restaurants for this art. Both Chinese and Japanese pasta masters attract audiences from all over the world when they are known for artistic shows. The shows are reminiscent of the creation of fresh pizza in Italy and indeed the traditions are similar. In Europe, too, great importance is attached to the freshness of pasta, which has found its way into Mediterranean cuisine over the millennia and has migrated ever further north.
The fact that in Central Europe we often think first of Italian cuisine when we think of pasta is also due to the fact that it has immigrated directly into our region via the Alps. This becomes particularly clear at the "interface" of the pasta traditions in Austria and Switzerland. Here noodles are often served together with potatoes or in stew. Swiss cheese noodles, baked pasta dishes of all kinds and dishes like the fruity Älplermagronen with apples make the Italians flinch. Although these are fresh pasta specialities from the pasta machine, noodles that rise in soup or are served sweetly do not occur in traditional Italian cuisine.
In which of the Mediterranean cultures the noodles first arrived is difficult to say today. The word "pasta" in Italian derives at least from the Greek "paste". Also the Greeks were late with their dough particles, compared to the Asian tradition. Today in Greek cuisine there are the small Kritharaki, which are hardly recognizable as noodles because they are reminiscent of cereal grains, and various pasta casseroles. In Italy, on the other hand, a whole noodle culture has developed.
Italian noodles as the culmination of the noodle culture
Spaghetti, fusilli, penne, tagliatelle macaroni and many other types of pasta are part of our everyday life. They are ready-dried and available in every supermarket at a reasonable price and are drenched in tomato sauce or enjoyed with fresh garlic. In Italy they are still prepared by hand or with a pasta machine. After mixing the dough and pressing it through the pasta machine, it is shaped and hung up to dry.
There are about 350 different types of pasta in Italy alone and each household has its own recipes. Durum wheat semolina, wheat flour and, increasingly, whole grains and vegetables are freshly prepared every day. With a pasta machine you can bring the Italian flair into your own four walls.
The noodle variations available to you with a pasta machine are practically unlimited. Besides the Italian and East Asian noodles in hundreds of variations there is much to discover in the world of pasta. The Nigerian indomy noodles, actually of Indonesian origin, or numerous traditional South African variations of the Japanese ramen noodles are a top-class taste experience. Here sharp African spice blends meet Asian noodle art.
Spaghetti and other popular pasta varieties have also found their way into South America. There they are mixed with spicy paprika sauces and Pestos local specialties or served with meat. Here are some of the ideas of what recipes you can cook with a pasta machine.
The pasta machine helps you to make pasta yourself quickly and easily, just like in Italy. Depending on the equipment, however, you will need a roll and a sharp knife or sure instinct for most specialities.
Ribbon noodles and spaghetti are the quickest to make. The basic dough for the ribbon noodles from the pasta machine consists of: 250 grams flour, 2 eggs, 1 teaspoon salt and 4 tablespoons olive oil or similar rich oil. The flour is sieved into a bowl. The remaining ingredients are added from above. Before the dough can be put into the pasta machine, you should knead it thoroughly.
Depending on the model, the dough is slowly or completely put into the pasta machine, kneaded again and finally rolled. For ribbon noodles you simply cut it into wide pieces and shorten the noodles to the desired length. Spaghetti is pressed through the round attachments of the pasta machine and shortened by about 10 centimetres.
Aglio e olio or a fresh tomato sauce, for example, go well with this. Pasta dough with egg is only suitable for carbonara to a limited extent. They rise too much when the pasta is cooked and then combine well with the egg. Before adding the actual sauces or fried ingredients, the fresh pasta is dried and later boiled in boiling water for a few minutes. Contrary to German custom, Italian pasta water should not contain oil, only a little salt.
Fiery international noodles
The pasta machine helps you to shape the dough. However, this does not mean that you are fixed on a certain appearance of the noodle. In addition to ribbon noodles, Greek noodles or filled noodle specialities can also be easily produced. You will need the basic mass and some flour to form it. But also the dough for gnocchi and other delicacies can be pressed through the pasta machine to get a better consistency.
Gnocchi, for example, have a long tradition in Argentina and are eaten on the 29th of every month. With hot pumpkin, for example. The South American Caruso sauce made from cream, ham, cheese, nuts and mushrooms also gives your pasta a delicious twist.
In South Africa, curry dominates the enjoyment of pasta. Frying fresh vegetables in a spicy curry sauce and mixing them with the fresh pasta makes simple pasta a strong speciality. It also goes well with chicken breast pieces or meatballs.
German Pasta Kitchen
German cuisine is sometimes a bit strange, even when it comes to pasta. Did you know, for example, that there is a beetroot sauce for spaghetti or ribbon noodles? But much more famous are Swabian Maultaschen and Spätzle. You can also use the pasta machine to prepare them. Especially for Maultaschen it is worthwhile to roll the dough through the machine. So it succeeds particularly evenly. The pockets are filled with mushrooms, vegetable mixtures or minced meat.
However, noodles also fit into many delicious casseroles with minced meat, tomatoes or creamy sauces. Classics such as chicken fricassee or meat strips taste particularly delicious with fresh pasta.
With us you will find a large selection of pasta machines with which you can recook these and many other recipe ideas. We have compared many different pasta machines and tested them for their suitability for everyday use. Many of the machines are easy to use for beginners, while the pasta machine for the catering professional is particularly suitable for restaurants and canteen kitchens.
With a click on the respective machine you can decide directly for the purchase or see further details on the manufacturer side. With us you will find your perfect pasta machine and soon enjoy fresh pasta, day after day.
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