I followed your measurements and technique and... my pasta turned out perfect! I really thought it would be harder to get great tasting home made pasta. Thank you for your easy to follow tutorial!
I have this machine and absolutely love it. I cook by myself and I do have the motor attachment to feed the dough and for me it is great. It leaves both hands to keep control of the dough. Everyone I've ever made fresh pasta for has told me they were amazed at the difference it makes. Do it!
if you let dry u dont need to put flour, cause the pasta dont get sticky, then when u cook it, the water will be clear and the taste will be better (excuse mi english im not english native)
I'm looking for a device like this to roll my store bought "Puff Pastry Dough" to make small meat pies. Not pasta. Would I be able to use puff pastry dough on this machine? Thanks in advance.
I don’t quite get the need for the scale. To be that exact ... then you tossed a good amount still in the bowl out, and add flour or water as needed through the kneading process... just lost all the accuracy. Not trying to nitpick I just think it’s an extra step that ends up being more work. I do love the atlas 150. Just got one a few weeks ago. I’ve done several pastas. Tonight I’m going to do some ravioli or tortellini. I can’t find the 00 flour at any grocery store here so I’m just ordering on Amazon. Good quality vid. Keep it up. 👍
The reason I use a scale for all my flour is consistency. Measuring by cups can vary by as much as 20%, especially with finer milled flours, which can be nearly a 1/4 cup. With the ratio of flour:egg I use, it's always easier to dust a little flour on than mixing in water. If you love in Canada, superstore carries a 00 that works very well and easy to access, otherwise I find Italian markets will always carry it. Thanks for watching, I appreciate the feedback!
One of the videos I watched talked about how humidity and environmental things will affect how your pasta turns out... it could be slightly different each time. The same video said to not worry about it if you weren't able to incorporate all of the flour, they said "the dough will take up as much of the flour as it needs to get to the correct consistency".
![[UNCUT]"ทนายตั้ม" แฉยับ! ความลับสวรรค์ ใครคือ "บิ๊กเทวดา" ของบอสพอล l คนดังนั่งเคลียร์ l 15 ต.ค. 67](http://i.ytimg.com/vi/ru9fpSaUwdA/mqdefault.jpg)
I followed your measurements and technique and... my pasta turned out perfect! I really thought it would be harder to get great tasting home made pasta. Thank you for your easy to follow tutorial!
I have this machine and absolutely love it. I cook by myself and I do have the motor attachment to feed the dough and for me it is great. It leaves both hands to keep control of the dough. Everyone I've ever made fresh pasta for has told me they were amazed at the difference it makes. Do it!
if you let dry u dont need to put flour, cause the pasta dont get sticky, then when u cook it, the water will be clear and the taste will be better (excuse mi english im not english native)
One of the best pasta maker. I have the spaghetti and ravioli attachment. Both works really well.
Just purchased my marcato atlas 150,,, it's a great pasta maker machine and I love it 🍝
I treated myself to this model and absolutely love it!!!
Why no olive oil in the dough? I just purchased this same model.
Thanks for explaining recipes for smaller amounts.
I'm looking for a device like this to roll my store bought "Puff Pastry Dough" to make small meat pies. Not pasta. Would I be able to use puff pastry dough on this machine?
Thanks in advance.
I don’t quite get the need for the scale. To be that exact ... then you tossed a good amount still in the bowl out, and add flour or water as needed through the kneading process... just lost all the accuracy. Not trying to nitpick I just think it’s an extra step that ends up being more work. I do love the atlas 150. Just got one a few weeks ago. I’ve done several pastas. Tonight I’m going to do some ravioli or tortellini. I can’t find the 00 flour at any grocery store here so I’m just ordering on Amazon. Good quality vid. Keep it up. 👍
The reason I use a scale for all my flour is consistency. Measuring by cups can vary by as much as 20%, especially with finer milled flours, which can be nearly a 1/4 cup. With the ratio of flour:egg I use, it's always easier to dust a little flour on than mixing in water. If you love in Canada, superstore carries a 00 that works very well and easy to access, otherwise I find Italian markets will always carry it. Thanks for watching, I appreciate the feedback!
One of the videos I watched talked about how humidity and environmental things will affect how your pasta turns out... it could be slightly different each time. The same video said to not worry about it if you weren't able to incorporate all of the flour, they said "the dough will take up as much of the flour as it needs to get to the correct consistency".
Where can I buy in Malawi and how much
only issue is the poor Chrome .Its terrible quality and will start to blister and fall off .But Its still a good budget machine
The scale was the first thing i bought :D
😂😂😂
Bravoure 👍👍
Paano malilinis ng machine pasta
No water?
If you have the right consistency with eggs and flour is enough.
I usually do mine without water and it works amazingly
Paano maglinis
🙏🙏👍👍
😂 cool Tshirts.
First.
drrkdrrk and only ... lol
its pahhsta