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Our top picks will have you churning out impressive homemade noodles. Pp Extrusion Machine
Cooking boxed dried pasta at home is fine for a quick weeknight meal, but let's be honest: Restaurant-quality fresh pasta is a meal on a whole other level. There's something incredibly special about making your own pasta dough from scratch, and for quality from-scratch pasta at home, the first thing you need is a good pasta maker. Along with the right ingredients, it's one of the Italian cooking tools you need to make dinner taste just as good as the fresh pasta dishes at your favorite Italian restaurant.
Making fresh pasta may seem daunting, but you'll be surprised at how easy it can be with the right equipment and a few tips. Professional chefs — and Italian grandmothers — use their years of experience to go above and beyond, which can be great if you can score a seat at their dinner tables. But a simple bowl of pappardelle or fettuccine is a much more straightforward process that even total beginners can achieve. Even if it doesn't look like the cover of a magazine, the best part about fresh pasta is that uneven noodles still taste great.
With so many options, figuring out the best pasta maker for you can be tricky. To help you out, we spoke to a team of pasta industry experts, and tested 21 models in our own kitchens. One of these favorites will make cooking and serving fresh pasta at home an enjoyable task rather than a chore.
Technically, making fresh pasta requires no special equipment, just elbow grease to knead flour and eggs into a silky dough. But once you've concocted the perfect ball of pasta dough, shaping it is more complicated. You could go the old-school route and roll out huge sfoglia — pasta sheets — with just a rolling pin. But that takes practice, patience, and a lot of time.
Thankfully, modern technology has given us machines to ease this task. A pasta machine, or pasta maker, uses a pair of rollers to flatten dough into even sheets. Powered by a hand crank or electric motor, the device can also cut the sheets into noodles of varying widths, from linguine to fettuccine. Another type of pasta maker is the extruder; this shapes the dough by squeezing it through holes in a die and can make a wide variety of flat and rolled shapes: spaghetti, penne, rigatoni, conchiglie, and more. You can also find pasta-shaping attachments for your stand mixer, which use its motor to power rollers or an extruder.
To find the best pasta makers, we tested 21 models side by side, including manual tabletop makers, stand mixer attachments, and extruders. We rated general setup and operation, and compared the results of a series of identical tests.
After testing, we revealed the retail prices of the machines to rate their overall value. At the time of testing, the least expensive pasta maker we tested was a hand-cranked model for $29. The most expensive models we tested were an extruder and motorized roller, both for $300. The average price of all the models we tested was $132.
We loved how sturdy and easy to use this model was; it exceeded our expectations.
The spaghetti attachment didn't work so well.
Created by a nearly century-old Italian company, the Marcato Atlas 150 Classic is a reliable, inexpensive manual option for people who want a durable machine that will last. It wowed us in roller testing. It didn't jam, pull, or fray, and the handle seated in place more securely than with similar models. We loved the firm clamp and its lightweight but solid design for easy rolling; even a true beginner won't have problems with the Atlas 150 Classic. (Just be careful to select the Classic model; there's a standard Marcato Atlas 150 that's made of aluminum rather than steel and didn't do as well in testing.)
There are 10 different thickness settings, and the included cutter makes even fettuccine or spaghetti. However, it didn't cut all the way through the dough in testing and we had to separate the noodles by hand. Spaghetti was a particular issue; some of the strands got squashed and misshapen.
Type: Tabletop manual | Dimensions: 8 x 8 x 7 inches | Materials: Stainless steel | Pasta Types: Spaghetti, fettuccine, lasagne
This machine is built well, made of durable materials, and easy to use.
We wish the handle locked in more reliably.
This Italian-made pasta maker is a manual tabletop model similar to the Marcato Atlas 150 above. It works in essentially the same way, and also includes cutting attachments for spaghetti and fettuccine. We loved this model's thoughtful design and construction; it's perfect for beginners, but seasoned pasta makers will also appreciate the fabrication quality and ease of use. The nickel-plated steel rollers are durable yet lightweight, the body is made from heavy stainless steel, and the wooden handle makes the whole cranking process much easier on the hands. Our one complaint is that the handle kept slipping out in testing, something that was unfortunately common with manual pasta machines.
The Imperia comes with a tray that can help feed your sheets though or rest the pasta once it's been cut — a rare and helpful feature. The body clamped easily onto our countertop and didn't wobble during use. We felt the gears and rollers were of good quality, and the dough easily moved through the rollers and cutters without any sticking or jamming.
Type: Tabletop manual | Dimensions: 8.1 x 7.2 x 6.2 inches | Materials: Stainless steel, wood | Pasta Types: Spaghetti, fettuccine, lasagne
This extruder is easy to use and produces high-quality, uniform pasta with minimal effort — including kneading the dough.
Some of the plastic pieces don't feel very durable.
For pasta beyond just flat noodles, consider this fully automatic extruder. It works differently than the roller/cutter models above, squeezing the dough through holes in a die to create all sorts of shapes. You get discs for spaghetti, fettuccine, and penne in the box, but there are tons of other Phillips pasta extruder dies sold separately that can create classics like shells, bowties, and spirals. But the best part about the Philips machine is the mixing chamber, which combines ingredients and kneads the dough all by itself, in less than 20 minutes.
During testing, we found this machine to be quite user-friendly. Once we added our ingredients and pressed start, it was very much hands-off. The extruded pasta didn't stick together coming out of the die or when we cut the strands to length. We loved the “extra extrude” button at the end of the batch, which clears the last bits of dough from the chamber to make cleanup even easier. The whole setup also takes up surprisingly little counter space. The one thing we didn’t like about this machine is that it's mostly made of plastic. Many of the parts, especially the dies, felt flimsy.
Type: Extruder | Dimensions: 13 x 15.5 x 11.9 inches | Materials: Stainless steel, plastic | Pasta Types: Spaghetti, penne, fettuccine
This attachment is well-constructed and durable, producing well-rolled pasta sheets and precisely cut pasta shapes.
You need an expensive KitchenAid stand mixer to use it.
If you already own a KitchenAid stand mixer and are looking to jump into fresh pasta, this attachment set is the perfect addition. It simply clamps into the front of the mixer and uses its built-in motor and speed control switch. Not having to use a hand crank is a huge help, not just because it reduces the amount of labor needed but also because it lets you use both hands to feed the dough through and pull it out the other end. This made a big difference in testing, and we encountered no ripping, tearing, or fraying as we rolled dough successively thinner and thinner.
This set has eight roller width settings, and separate cutter attachments for fettuccine and spaghetti. Both performed beautifully in testing, making distinct, even strands and keeping them separated — in fact, this was one of the only machines that managed to cut all the way through spaghetti consistently. Chris Wright, co-owner of The Pasta Lab, a small-batch pasta producer in Philadelphia, also recommends the KitchenAid attachment for its versatility. “Not only can the dough be prepared in the bowl of the mixer, but a pasta filling can as well,” he says. “Whipped ricotta; blanched, pressed, chopped greens; and salty aged cheese would make a classic ravioli filling and would come together in no time with the help of the KitchenAid.”
This attachment set earned a perfect score in every category we measured; the only downside we can find is that you have to own a KitchenAid stand mixer to use it. That's a pretty serious investment, but it's an appliance most kitchens need, and it can last for decades.
Type: Stand mixer attachment | Dimensions: 9.7 x 3.8 x 2.2 inches | Material: Stainless steel | Pasta Types: Spaghetti, fettuccine, lasagne
The Marcato Atlas 150 Classic Pasta Machine is a tabletop manual machine that snagged our top spot because it’s an excellent choice for beginners and experts alike, and produced some of the smoothest rolling in testing. The Imperia Pasta Maker Machine was our runner-up, and we loved it because it felt durable and was very easy to use.
Tabletop pasta makers come in either hand-crank or motorized styles. "These days, you get both manual and automatic [electric] machines, and they also are at different price points and make different types of pasta, based on the attachments," says Chef Beau Fazio of Heirloom Restaurant in Delaware. They're also made from various materials, so you should be sure to pick the type of pasta maker that works best with your skill level.
The hand-crank styles are the most traditional and straightforward. To work these, you insert the handle into its slot on the side and rotate to turn the rollers or cutter. Tabletop pasta makers are best for egg pasta and rolling out long, thin sheets. These can be cut into thin strips for spaghetti or fettuccine, left large for homemade lasagna, or used to make stuffed pasta like ravioli. Manual machines are more traditional and less expensive but require more work. Although they might last longer than motorized machines, they can be hard to use when cooking alone. You have to feed the dough into the machine on one end, guide the pasta out of the other, and turn the hand crank simultaneously; it can be helpful to have a second person on hand to assist. Some models, though, offer an optional motorized attachment that cranks the handle for you, or a tray to help feed the sheets into the machine.
Electric pasta makers can be motorized versions of hand crank machines, stand-alone extruders, or attachments for stand mixers. Generally, electric pasta makers are easier to use but harder to clean and maintain. With an electric machine, you have to work at the speed of the machine, cutting the pasta to length to keep up. In the case of attachments, you also need a compatible stand mixer, which can be expensive if you don't already have one.
Extruders are electric machines that squish dough through a die to make shapes. This allows for more complicated types of pasta, including round penne and rigatoni, spiral rotini and cavatappi, and lots more that aren't possible with a roller-style pasta maker. Extruders can still make spaghetti and similar flat shapes, but they're limited in the size of noodles they can produce; they can’t make lasagne, stuffed pasta, and other wide sheet shapes. Most extruders will mix and knead the dough for you, which is convenient but makes them much harder to clean. There's also much more upkeep involved and more room for error if your ratio of ingredients is even a little bit off. An extruder is better for larger batches of pasta or big households, since smaller batches of dough can be more difficult for these machines to work through.
A pasta maker attachment for a stand mixer is beginner-friendly. It performs the same tasks as a tabletop machine but uses the stand mixer's motor for power. This requires a lot less elbow grease and is much less expensive than an electric pasta machine with its own onboard motor. But an attachment is really only a good choice if you already have a compatible stand mixer — without one, it's useless.
Standalone pasta makers are great for those who don't own stand mixers. However, they take up much more space than a small attachment. Manual and motorized tabletop models require some organized cabinet space. Extruders usually take up the most space, since they contain a chamber to mix the dough as well as shaping and cutting tools.
The best machine for you will also depend on the type of pasta you want to make. Most manual pasta rollers come with cutters for spaghetti and fettuccine, and of course, you can roll out long sheets and cut them to size with a chef's knife or pizza cutter for lasagne and stuffed pasta like ravioli. A roller can't produce short, tubular shapes, though. For that, you need an extruder and a specialized die. Both types of pasta makers might be compatible with additional cutters and dies that make a wider variety of shapes; just make sure an accessory works with your exact model before you buy it. Lots of pasta shapes can also be made by hand — with some elbow grease and a rolling pin.
Manual and electric rollers are best for egg doughs — think lasagna, tortellini, and wide pappardelle. The fat in the egg yields a dough that is silky and pliable, perfect for big sheets or bouncy, long noodles. Extruders can be used with egg dough, but they work best with semolina dough — a type of pasta dough made from just semolina flour and water. Extruded pasta has less moisture, and excess fat in the dough can cause smearing and sticking. Semolina dough is more rigid and excels at tubular pasta like the kind you need for cheesy baked ziti, or short, hand-formed shapes like from-scratch cavatelli.
The material you choose will largely depend on your budget and the pasta maker type. You can get metal pasta makers in stainless steel, chrome-plated steel, or aluminum. Weightier stainless steel will have the most stability and durability, with more resistance to corrosion and rust. However, it's not dishwasher-safe like aluminum or chrome-plated steel parts can be. Aluminum tends to be the cheapest and lightest metal, though you sacrifice some durability.
Extruders and some electric pasta makers come with primarily plastic parts. These are easier to clean and a lot lighter than their metal counterparts. They're often dishwasher-safe and don't need protection from moisture like many metals. However, plastic is much less durable than metal, so plastic pasta makers are likelier to break. Some manufacturers sell individual replacement parts, but in many cases you'll have to replace the whole machine if something wears down or snaps.
If you're new to fresh pasta-making, don't worry! It's not hard to learn how to use a pasta maker. For a roller machine, you can start with any egg pasta dough recipe you like. If you have an extruder, it's best to use the recipe the manufacturer includes with the instructions. After kneading, let your dough rest for a minimum of 30 minutes (an hour or two is best). When you're ready to start shaping, divide the dough into reasonably sized pieces — as many pieces as there are eggs in the recipe is a good guideline. Keep the dough you're not working with wrapped in plastic wrap or covered with an upturned bowl to prevent drying out.
For a roller machine, start with the thickest setting and run your dough ball through, then decrease the thickness by a notch, and repeat. (To ensure a better texture later on, fold the rolled dough into thirds and run it through the two thickest settings a second time.) Keep going thinner and thinner until you reach the size you want, lightly dusting with flour as needed to prevent sticking. Once all your dough is rolled out, it's time to cut. You can do this manually or by feeding the sheet through a cutter attachment.
Each extruder pasta maker will have slightly different instructions and recipes, but you'll start by mixing the dough. Once it's thoroughly kneaded, insert the die shape you want and set the machine to extrude. As the pasta comes out of the die, cut it to your desired length and gently toss it with flour to prevent sticking. The very beginning of each batch produced by an extruder is often a little uneven; you can drop these ugly noodles back into the dough chamber to get remixed.
To clean a manually operated metal pasta maker, you should not use any water, as this could cause the machine to rust. Wait about an hour after using your machine to allow any remaining bits of dough to dry, then use a dry cloth to wipe flour and dough from the outer parts of the machine. Use a dry pastry brush or thin wooden skewer to remove any bits of dried dough from the rollers or attachments.
To clean an electric pasta maker, you’ll need to disassemble the machine and wash each part separately; always refer to the manufacturer’s instructions for the exact procedure.
"Homemade pasta cooks so much faster than dried pasta, due to the water content," says chef Andy Clark of Gravitas in Washington, D.C. "With dried pasta, you have time to drop the pasta in the water and make the sauce, but fresh pasta cooks so quickly, the sauce needs to be almost finished." It depends on the shape of the pasta, but fresh flat noodles can cook in about a minute, while stuffed pasta may take up to 5 minutes. If your recipe gives a range of cooking times, start tasting at the lower end to prevent overcooking.
"Long pasta should be checked after a minute, and you'd want a little less than al dente because the pasta will finish cooking in the sauce," adds Clark. "Stuffed pasta should be tender on the edges where the pasta is sealed."
There is no one type of flour that’s perfect for every type of pasta. Different shapes and types of dough have different needs, so no flour is one-size-fits-all. “There are so many different styles of pasta, and each calls for specific raw materials and equipment to produce,” says Wright. “For example, extruded shapes (rigatoni, fusilli, bucatini, etc.) are best made with semolina or its relatives. Semolina is made from durum wheat, which has a hard, glass-like structure that ultimately translates to ideal cooking & eating qualities when dried. Egg dough for tagliatelle or stuffed pasta is best made with finely milled and sifted wheat flour with medium gluten strength.”
Egg dough is usually used to make long shapes, like the kind rolled out from tabletop or attachment rollers, and can be made with all-purpose flour. Italian-style 00 flour, an extra-fine flour made for pizza and pasta, will lend a softer texture. While most extruded shapes are best made with semolina flour, some extruders can also produce pasta from egg dough as well. Semolina is also great for hand-formed shapes that don’t use pasta makers at all. If you’re new to the world of homemade pasta, pick up a bag of 00 and a bag of semolina to experiment. Even if you only make egg doughs, semolina is perfect for dusting.
Most homemade pasta is made with egg dough, and the good news is that you don't really need to dry it very much at all. A 30-minute rest to let some of the surface moisture evaporate is more than enough to set the shape and improve the texture. For flat pasta like tagliatelle and lasagna, a slightly dry, leathery surface helps the sauce cling. You can dry your pasta simply on a dish towel-lined sheet tray or on a dedicated pasta drying rack. The goal with drying egg dough isn't long-term storage or hard, brittle dried pasta like you buy in the store. Eggs are perishable, and food containing raw eggs should not sit out at room temperature for more than 2 hours. For longer-term storage of egg pasta, pop it in the freezer. "Freezing your pasta extends the shelf life of the pasta, and gives you quick and easy access to it," says chef Bobby Little of Brooklyn bistro Leroy's. It'll maintain its quality for about two months in a freezer-safe container. Pasta made with semolina dough and no egg can sit out longer to dry fully for pantry storage. The ideal drying window for semolina dough is between 1 and 3 hours, depending on the hydration of your dough, the temperature in your kitchen, and the exact shape. Allowing air to circulate around semolina dough pasta gives it a rougher exterior, perfect for grabbing onto sauce, and helps set tubular shapes like penne to keep them from collapsing. Shapes made with semolina dough can be stored for months or years, but they might wind up a little brittle, and the cooking time can be even longer than store-bought pasta — 20 minutes or more.
CucinaPro 5-Piece Pasta Maker Deluxe Set ($50 at Amazon)
This model is impressively inexpensive, but we were disappointed with the performance of the cutters and rollers.
Marcato Atlas 150 Pasta Machine with Motor ($350 at Amazon)
The motorized version of our best overall pick didn't work quite as well as its manual cousin. We experienced some clogging and jamming during testing, which prevented this model from making the cut.
Antree Pasta Maker Attachment 3 in 1 Set for KitchenAid Stand Mixers ($100 at Amazon)
We had one instance of light jamming during testing, and we found this machine difficult to clean.
GVODE 3-Piece Pasta Attachment Set for KitchenAid Stand Mixer ($143 at Amazon)
This set included many different pieces that needed to be switched out multiple times during use, which was cumbersome and prevented this machine from making the list.
Emeril Lagasse Pasta & Beyond Automatic Pasta and Noodle Maker ($220 at Amazon)
While comprehensive, this model was not particularly user-friendly and required us to study the manual before diving in. For such a high price, we just couldn't call this extruder worth it.
The other pasta makers we tested didn’t quite measure up for several reasons. We encountered multiple issues with clogging and jamming in our tabletop models. With one stand mixer attachment, the problem was the cutter attachment, which just didn't cut our pasta as well as the others in the same category. Some of the extruders we tested were less than satisfactory when it came to cutting and shaping the dough, too. Finally, a few of the models we tested were available at the time of testing but have since gone out of stock.
This was one of our favorite pasta drying racks in testing. It's affordable, sturdy, and has long arms that leave room for ample air circulation. It also stands 16 inches tall, so long pasta won't droop on your counter. It's best for long shapes, so consider a tiered rack instead if you have an extruder.
Auxiliary Machine You can cook pasta in any pot big enough to submerge the noodles, but for best results, you want lots of water to maintain temperature and lots of room for the pasta to swirl around without sticking together. A stockpot is a great choice, and this Misen model was our favorite stockpot in testing. The stainless steel is easy to clean, and it's an ideal size for soups, stews, and of course homemade stock in addition to pasta.