Atlas 8320 Customer reviews
Ratings
Category: Kitchen
Brand: Atlas
Model: 8320
Availability: In Stock
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Atlas 8320 Review
Atlas 8320 Review by J. Mitchell (Seattle)
Bought the 180 yesterday. As this is my first pasta maker, I planned to spend all afternoon in Pasta Laboratory, but the first batch was good, the second better, the third (which was dinner, tossed with Marcela Hazan's pink shrimp sauce with cream) perfect. Just be patient and careful about adding flour to your eggs---you want just enough to keep the dough from sticking to your hands and counter as you knead, and not a dash more. I found I needed to add a bit of flour now and again as I kneaded. Ignore precise flour-to-egg ratios, as the amount of flour required will depend on the size and temp of your eggs, the humidity in your kitchen, and the nature of your flour. Go by touch.
If making the dough is easy, this machine makes the rest idiot-proof (just remember that if you've rolled the pasta on the thinnest setting, it will cook in two minutes or less). It's heavy, attractive, and well-made. I fully expect to leave it to charity or a child when I depart. But do ignore Amazon's product title! The machine is not made of stainless still, and will not take kindly to water. Just sweep it with a basting brush reserved for the purpose.
Atlas 8320 Review by Frances E. Baumbach "Frances Elaine" (East Texas)
Attempted making pasta last year with bountiful garden of basil. It turned out too thick no matter HOW many times I flattened it with my rolling pin. This little machine got it sooooooo thin and after cooking (which took NO TIME at ALL!) it felt like silk in my mouth! Every bit as delicious and better than dried pasta, as I was told it would be.
Immediately ordered the ravioli attachment and it arrived just last week. We are eager to put our imagination and ravioli recipies to work!
Only-est thing is it takes 2 to hold it onto our counter while turning the crank and feed the dough into the rollers. I wish it had a better "grip".
Atlas 8320 Review by UpperDown (Out West)
I have been intrigued with making fresh pasta my whole life, but shied away from getting a pasta maker/roller because I thought it would be difficult and messy, and that it was at least a two-person job. I was wrong on all counts. I took a cooking class when I was in Rome recently, and the chef/instructor had not one but TWO of this make/model pasta maker that he used in both his restaurant and cooking classes. Among other things we did in the cooking class, we made fresh pasta, and I was astounded how easy it was. With only the briefest instruction, we cranked out enough pasta to feed 12 hungry people in a matter of minutes. I bought one for myself when I got home, and have been making pasta (all by myself) ever since. It's very easy, but getting the dough right is absolutely key to success.
You'll never be happy with this or any other pasta maker if you don't get the pasta dough right. If your dough is sticking to the roller or cutters, or the noodles are sticking together, it's not the fault of this or any other pasta machine, it's because THE DOUGH IS TOO WET - period. It's fine to use a dough "recipe," but you simply cannot rely on a recipe to produce a dough that isn't too wet, or even too dry, so be prepared to tweak it as needed. The type of the flour, the relative humidity, the size and temperature of the eggs, whether or not the dough has oil in it, if you use any or all semolina flour. . .all these variables effect the dough. I use my food processor with the dough blade to make my pasta dough. I start with ALL of the wet ingredients (room-temperature eggs) and about half the flour to achieve a sloppy, wet slurry. To this I keep adding flour until the dough has gathered together to form a single cohesive blob, then after that I keep adding flour BY THE TEASPOON until it simply cannot take any more and the blob/ball looks like it's going to crumble. Whether you make your dough by hand, in a stand mixer, or any other method, this is the consistency the dough should be BEFORE resting it.
After this the ball of dough should be wrapped in plastic wrap and left to rest at room temperature (don't put it in the fridge!) for 20-30 minutes before starting to make your pasta shapes - this ensures that every particle of flour is completely hydrated. The dough that might have seemed a little too dry and stiff before its rest on the counter will, after the rest, be more pliable and the perfect consistency for rolling and cutting. This is the single-most important step to successfully making homemade pasta - making dough that isn't too wet! Another reviewer here suggests practicing to "get the feel" for the consistency of the dough, and s/he's absolutely RIGHT. Another reviewer here says to dredge with "flour, flour, and more flour" when rolling and cutting the pasta, and s/he's absolutely WRONG. If you have to add that much flour when rolling and cutting your pasta, THE DOUGH IS TOO WET - period. Think about it - it doesn't matter if a sheet of too-wet dough is covered in a dust storm of dry flour - the cutters will cut right through it and expose the sticky-wet dough, and when it does IT WILL STICK.
With practice I promise you'll get the hang of it - I have - and can now roll and cut the pasta with little or no additional flour, and it's a delight. This is the method I learned from a seasoned Italian chef in Rome, and I'm here to say. . .it works. Buona fortuna!
Cleaning up this great pasta maker after each use is very easy as long as you haven't been rolling and cutting overly-wet dough with it. A clean, dry pastry brush does most of the work, but a can of compressed air can help blast flour from little spaces with ease. I also send wax paper sheets through the cutters to dislodge anything that might be left behind, and the wax paper also "lubricates" the cutters. I just fold a piece into two/three layers to fit the width of the cutter, then roll it through - no worries - it doesn't hurt a thing and works great.
More Reviews...
Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel:: Features
- Make authentic pasta in your home with the Italian-made Atlas pasta machine
- Includes hand-crank and clamp with ABS plastic handles; narrow and wide cutters
- Additional attachments for more noodle styles sold separately
- Easily adjustable, 9-position dial regulates thickness of pasta dough
- Chrome-plated steel body and nickel-plated rollers resist corrosion
- Item Dimensions: 8 x 8 x 7 inches; 3 pounds
- Brand: Atlas
- Model: 8320
- Product Type: Kitchen
Atlas 8320:
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