Marcato has been in the pasta machine business since 1938, with the company headquarters still located in Campodarsego, Italy. One of the most popular pasta makers that Marcato offers is the Marcato Atlas 150 Pasta Maker, sometimes referred to as the Marcato Pasta Machine 150. The heavy duty steel construction and lack of any electronic components make the machine a simple to use and long-lasting kitchen tool that rarely needs repairing.
- Skill level:
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Things you need
- Marcato Atlas 150 Pasta Maker
- Soft wheat flour
- 5 eggs
- Mixing bowl
- Knife or kitchen shears
If brand new, clean the Marcato Atlas 150 Pasta Maker with a dry cloth rag to remove any oil which may be present on the rollers. Further cleaning of the machine should be carried out by running a thin sheet of test dough through the rollers in order to absorb any excess oil not removed with the cloth rag. This oil-absorbing dough is not for consumption and should be thrown away.
Clamp the Marcato Atlas 150 Pasta Maker onto the side of your table or countertop with the built-in clamp located at the base of the pasta maker. Place the handle attachment into the roller hole, located towards the top and on the side of the pasta maker.
Measure one pound (454gr) of soft wheat flour into a mixing bowl, and make a small dent in the top of the flour pile with your fingers or a mixing spoon. Crack five, room temperature eggs into the flour pile dent, and mix the flour and eggs together with a fork until completely blended. Knead this dough with your fingers until smooth and elastic. Water can be added to dough if it's too dry, and extra flour can be added to dough that is too wet. If the dough sticks to your fingers, it is too wet and needs more flour.
Take the dough from the mixing bowl and place it on a lightly floured surface. Divide the dough into anywhere from 2 to 6 smaller, easier to handle sections.
Pull the pasta maker regulator outwards and turn it to setting "1." Send a section of your pasta dough through the pasta maker while turning the handle. You will need to repeat this process at least five times, folding the dough over each time before sending it through again, until it has adequately flattened and formed a roughly rectangular shape.
Pull the pasta maker regulator outwards and turn it to setting "2." Send your flattened dough sheet through the pasta maker while turning the handle and cut the dough in pieces roughly 10 inches long with a knife or a clean pair of kitchen shears.
Remove the handle from the flattening roller hole, and place the end of the handle into the hole for the cutting rollers. Pass your dough sheets through the cutting rollers while turning the handle. The freshly cut pasta should be placed on a clean plate or drying rack for at least an hour before cooking.
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