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Marcato Atlas 150 Pasta Maker

marcato atlas 150 pasta maker

Made by the Marcato family, the largest manufacturer of pasta machines worldwide. All components are made in their own factory in Italy.
 

marcato atlas 150 pasta maker

marcato atlas 150 pasta maker
Marcato Atlas 150
Pasta Maker

$79.99
#8845
- Features a chrome and nickel-plated steel body,
- 5-5/8" wide rollers,
- 9 thickness settings (0.3 to 2.5 mm) on regulating knob,
- Comes with double flat cutters attachment (1.5 mm and 6.5 mm),
- Anodized alloy flat rollers and double cutters,
- Case-hardened tempered steel gears,
- Resin-coated cutter "combs",
- Chromed steel handle and clamp with ABS hand grips,
- Instructions for use & basic recipe included;
- made in italyMade in Italy;
- 3 year limited warranty for home use

(Click to view the Atlas 150 Instructions)

New Wellness Rollers- The new Wellness innovation on the #150 models features rollers and cutters that grab the dough better as a result of new anodized metals. And because they are free from heavy metals, such as chromium and nickel, you get healthier results.
Click for PDF Marcato Wellness Patent

More information below

Marcato Atlas 150 Pasta Maker

Marcato Atlas 150 Pasta Maker

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Marcato Atlas Cutters See also:
Atlas 150 Attachments and Accessories,
Replacement handle and clamp

 

Pasta Maker Maintenance
Never wash Keep all pasta makers away from water to keep steel parts from rusting.
Brush and scrape Wipe off flour with a pastry brush.
Use a plastic scraper to remove any sticking dough.
Lubricate Lubricate from time to time, depending on the humidity in your environment.
Place a drop of mineral oil where each roller meets the body.
Store Store in the original box, in a dry place.
Repairs We don't recommend taking pasta makers apart. However, if you feel you must, check out the Pasta Maker Cleaning links on our Food & Kitchen Links page.

 ♦ Rolled pasta is about twice as light (half as dense) as extruded pasta, which makes it lighter tasting and better able to absorb the sauce.

 ♦ The thickness of rolled pasta can be controlled from paper-thin to cookie-thick, whereas the thickness of extruded pasta is limited to the size of the dies available.

 ♦ Rolled pasta cooks in less than half the time that it takes for extruded pasta.

 ♦ Rolled pasta recipes have greater flexibility than extruded pasta recipes, which are limited to certain consistencies and lack the ability to add whole ingredients, which would not pass through the dies.

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