Philips 7000 Series Pasta Maker, ProExtrude Technology 150W, 8 discs, Perfect Mixing Technology, Prepare up to 8 Portions, HomeID App, White, (HR2660/03)

I read the 1 star reviews and watched a couple of videos that showed a wet wad of dough being flipped around and around the auger and of course not being extruded. They obviously had way too much liquid. I think I understand why people made the mistake of adding too much liquid. The recipe page specifies flour (500 grams/ 17.6 oz) I'm convinced people are adding 17.6 oz of liquid to 500 grams of flour. The actual amount of liquid is about 6.1 oz for 500 grams flour. There is a cheap measuring cup with two lines depending on whether you make a single batch (250 grams flour ) or a double (500 grams flour). The top line is about 6.1 oz for a double batch. The consistency of dough should be pretty dry and pebbly. It definitely did not look wet. And if you watch the auger when extruding, those little pebbles get picked up by a lip on the auger and fed into the extruder section outside the bin (see pic of the "lip". the pen is pointing to it) I lightly oiled the the inside of the die first per another's recommendation, and used exactly the right amount of liquid. I also added a tiny bit of olive oil to the liquid. I used type 00 because I had it and used I believe 3 eggs and a little water exactly at the line in the pic (about 6.1 oz of liquid) For the first double batch(500 grams flour) I made fettucini and the second penne. I'm the worst at following instructions but glad I did this time. We had the penne for dinner and it was very good. Regarding the time: the machine churns in reverse for 3 minutes ( you add the liquid right away but you're supposed to add slowly. I messed up and added it all right away, but had no problems. The auger then reverses direction and the little pebble clumps of dough get picked up by the lip(see pic) and fed into the extruder. It takes maybe ten minutes to extrude and you use a little plastic scraper(cutter) to cut at the desired length. As for cleanup: Some people complained about the cleanup. I found it very easy. Firstly the dough is very dry so you can use the little prodder tool supplied to poke out the dry dough from the die. The penne die has two parts and the extrusion process crams them together. I managed to use the prodder to get them apart and just scrape and poke the dry dough out of the holes. then just wash them off. Super easy in my opinion. Regarding the wasted dough: The machine will reverse the auger after extruding for awhile and then start extruding again. I had only a small handful of unused dough after making tow double batches for a total of 1000 grams or so. I think almost anyone could use this machine to make a double batch and cleanup in 25 minutes.

It’s great. Follow the instructions to the letter for tasty results.

The amazon reviews were all over the place on this item, but I need to make larger volumes of extruded noodles. The general internet consensus was this is THE pasta maker. So, I went ahead. My first thoughts are that this is a well-thought out machine. Relatively light weight, but robust. It is large enough to handle a good amount of pasta, but small enough that it wasn't too cumbersome to lift it up on the counter to use. The silver face plate is sturdy metal. The machine feels very stable on the counter, even when running. It was quieter than I expected it to be when running. The pasta dies are plastic, but they are also very sturdy (you can get bronze aftermarket dies that fit this machine). I had a hard time figuring out what pasta dies came with the machine, as I could not find them specifically listed anywhere. You get eight dies. Angel hair, spaghetti, fettuccini, rigatoni, pappardelle, tagliatelle, paccheri. I know that's seven, but I don't know the names of all the pastas, sorry >< I did include a picture of the eight that come with it! I needed this to make shells and macaroni, so I purchased those dies separately. I did not spend a lot of time reading the instructions, as various reviews either said the dough balled up, or the dough worked fine. It seemed as if the dough needed to be crumbly (low moisture) to work properly, so I just made a dry dough. I put 150 grams of semolina, 100 grams of 00 flour, 2 eggs, a TBSP of olive oil, and a pinch of salt. It worked great, but you may have to adjust your moisture content depending on how humid it is or where in the world you are when making pasta. I live in East Texas, and it has been pretty humid lately so I made my dough slightly dryer than I thought it needed to be. Because I made my own dough, I pre-made it (roughly mixed, it still had dry bits in it), then put it in the machine, and put the machine in extrusion only mode. The machine mixed it for three minutes, the warmth of the machine and the enclosed hopper makes the dough come together a little better (like the streusel topping on a muffin). I did not add liquid. As the noodles start getting pushed out, I scraped them off at the length I wanted into a glass dish with a bit of OO flour in the bottom. The first few noodles came out sloppy, I paused the machine, and just added them back to the hopper. The noodles came out great. I love the pause feature, because I can stop the machine, and take out the freshly extruded noodles, and put them on a drying rack to keep them from getting stuck together if I am making pasta on a humid day. I can also pause the machine if I need to re-adjust anything while I am working. Note that if you make larger batches, each subsequent run of the machine creates slightly more hydrated noodles, increasing the stick factor so you may need to pause frequently to prevent noodles from piling on top of each other and clumping together, or even add a little more flour to the hopper. After use, if you let the pasta dough dry, it's easy to clean. The machine is pretty efficient, and not much dough is left behind (an amount about the size of a golf ball, but that's probably because I am impatient and stop the machine from backing the dough out and moving it through the auger again to push the scraps of dough through the die). The metal face plate comes off revealing the plastic die and mounting plate, which also come off. The auger and the plastic hopper liner and lid also come off easily to clean. I was very pleased with the ease of use and cleaning for this machine, and I feel that it is a good value for the money (assuming it doesn't die in the next year or so, but the build quality seems very good so I expect that it will last a long time).

I returned this because it was defective and I don't want a replacement. The mixing paddle is basically a screw with appendages. When the machine is mixing the dough, the paddle spins in one direction which keeps the dough in the mixing chamber. When the machine is extruding, the paddle rotates in the opposite direction which forces the dough through the shaping disc. I weighed all of the ingredients for two disastrous batches of pasta. For the first batch I used semolina flour and followed the recipe in the manual. After the mixing cycle, the machine stopped. I attempted to use the extrusion only button but it just returned the machine to the mixing cycle. After three minutes, it switched to the extrusion cycle. I wound up with a smooth (not crumbly) dough which I tried feeding through the shaping disc. Unfortunately, a thick crust had formed in the shaping disc and the dough would not extrude. I had to take the machine apart to clean it. Eventually, I was able to feed the dough into the paddle's screw manually. The dough was so damp that the spaghetti strands stuck together. I threw the batch out. For the second batch, I used ordinary white flour and followed the recipe in the instruction manual. Once again, the machine stopped and I could not get it to go directly to the extrusion cycle. Instead of winding up with a crumbly dough, I got a smooth dough. I tried feeding it into the screw manually and once again I had to take the machine apart because a crust had formed on the shaping disc. At this point, I threw the dough out and initiated a return of the machine.

It's a cool toy that does what it says it should. It's quick, fairly easy to clean (except some extruder discs), and, best of all, quiet. Biggest gripe is the instructions, which are very bad indeed. I might have even have sent it back were it not for somebody's independent YouTube video that gave me the info needed to use it in a sensible form. I've been pretty happy with it overall. Lessons learned with the 7000: 1. If you buy the 3rd party extruder disks, do NOT try to make your first batch of pasta using one iwith tiny holes like the Bucatini die. Instead, use an extruder disc with larger holes like spaghetti for the first few batches, and prepare for those first batches to be potentially useless. Later edit: Err on the side of too much water as opposed to too little, though only do this by a few tablespoons at most as you don't want it too wet. It should start off looking like very slightly moistened sand, don't worry, it will become firm and pasta-like once it starts extruding. 2. It's one cup of flour in the measuring cup that comes with the machine to the first line on the cup (barely visible) of water or water and oil, should be exactly 250 grams if you use a scale, which is a good idea. There's a different line if you add egg! Take a black marker and mark those four lines because it's hard to see otherwise. (Thanks, Grammy in the Kitchen on YouTube for this tip and for the excellent video that showed me what I was doing wrong!) 3. If you aren't normally good at cookery (I am NOT), watch a video before you use it. This may save you from having to break it down and wash it with no pasta to show for it, like I just did. I mention one above, but there are several to choose from. 4. Use cheap, store-bought generic flour for your first attempt. Do NOT, like I did, buy a specialty pasta flour that costs double that, as the first batch or two may fail.( 5. Later edit: I've been having good success with around half semolina and half 00 pasta flour. I did learn today that my flour needs a bit more water, so make sure you research what's best for the brand you buy - it would seem that small adjustments are important in pasta making. 6. The Extrusion Only button usually doesn't work for me. I'm probably using it wrong, but again, the instructions are terrible. The extrusion cycle is meant for a single batch of 250 grams, not a double one of 500 g, and I always have to re-run the entire cycle again to get it to re-extrude for a large batch. The good news is that this hasn't harmed my pasta yet, and every time I make pasta I have to do this (I make extra). Just be aware that it will stop while there's plenty of dough in the chamber and all you have to to is hit the full cycle button again if Extrusion Only fails. The machine is very nice-looking and the parts wash up amazingly well - except for some of the extruders, but that's just because of the inherent designs. The little poky tool that came with the machine is perfect for most of them (for dies that have very small openings like Radiator or Bucatini, use a sewing pin or very thin needle and it can help to wait till the dough dries - also clean the inside first as you can lift up sections of dried dough that way). I also like that the extruders fit in a drawer in the machine... though the little tools do not have a home. Don't lose those cheap plastic tools or you might cry when you find out how much it costs to replace them. My biggest beef is with the LACK of instructions for those not used to pasta makers. The instructions are all pictures and densely written small-font text that fail to clarify what you are supposed to do. Getting the app is even worse - there's NO description of how to use the little measuring cup for example. The biggest mistake I made on this first batch was following the picture instructions as they turned out to be wrong! Also, the instructions were disjointed - for example, the first page has a list of parts and little numbers but you have to flip forward five pages to find out what the numbers mean, although there was plenty of room on the foldout page to add them there. I didn't find anything better online either, it seemed almost worse there. Lots of text but not a ton of helpful information. YouTube is your friend here. Update: Today was my first perfect batch. I learned just how much difference a tiny adjustment in water quantity makes (more may be better than less). I do recommend this to people who like the idea of making pasta once you get the right instructions and if you are willing to mess around with a few batches first to get the feel for it. Oh, and it's still really easy to clean up.

This is great, it makes a great pasta, high quality build and because the motor it’s very low noise, around 13 minutes from dumping ingredients to get cooking ready pasta. The one thing I saw most of the time when looking for the bad reviews before buying is that people complain about wet pasta and they attach pictures, they clearly did not use a scale to measure ingredients, you need a scale to make this work, it’s inexpensive. If you use this recipe and use a scale comes out perfect every time.

Works great and let me tell you, fresh pasta is easily the best pasta I’ve ever had! Super easy and fun to make and sooo good! I haven’t tried making bean/lentil pasta (for extra protein) yet, but next on my list, hope it works as well! Lol!

I love this past maker! Be sure to make the dough very dry with semolina flour and let it rest 15 minutes between the mixing and extruding phases and you will have perfect pasta every time. I wish I had bought this long before now. We use this machine at least a couple times a week.

Muy fácil, solo hay que seguir las instrucciones y no inventar. Ahora mismo es imprescindible en mi cocina.

I am from place that actually pretty well known for handmade noodles. So I was honestly not expecting too much from the machine at first. But after using this pasta maker, I have to say it really changed my daily cooking routine. The noodles came out much better than I expected. What I like most is how much time it saves. While the machine is making the noodles, I can use those few minutes to prepare other dishes, get a water ready or do something else in the kitchen. By the time everything else is ready, the noodles are ready too. That makes cooking feel so much easier and more efficient, especially on busy days. It's one of those appliances that actually makes real difference in everyday life, not just something that sit there.

Fácil y sencillo de usar . Se logra a hacer una rica pasta en cuestión de minutos . Es sencillo ensamblar y desmontar para lavar las piezas. Me encantó. Vale cada centavo.

This is a fantastic appliance. I made excellent spaghetti the very first time. It was very tender and the sauce clung to it. I also watched a couple of YT videos for added info. I would recommend this device to everyone who loves pasta. Insert the pasta shape selection and Yes, it's true, you pour in the flour, put on the lid, turn on the machine and slowly add the water or water and egg mixture. The machine mixes the dough and extrudes it. Cook your pasta, drain it and add what you like to it. It is delicious. Making time from measure to finish extrusion about 10 minutes and cooking is 5 minutes. Manga!!

Pasta en 15 minutos