Marcato Reginet Cutter

Pappardelli cutter: It's a wider noodle than I expected but that's my fault for not looking to see how wide 50mm (nearly 2") is in a noodle. On the plus side, it makes a great narrow lasagna noodle size and it cuts super easy. It's a really good size for 'pot pie noodles' though. And, of course, pappardelle.Cons:* The roller is plastic/nylon - not sure I like that so much because the fluting cutter is etching into it and that groove will be able to hold 'dough debris'; on the other hand, a stainless roller would probably dull the cutters.* Your pasta sheet will need to be trimmed square at 150mm [6"] (plus just a touch) or you won't get fluted edges on both sides of all three noodles.Pros: It's Atlas and it fits the Atlas 150 perfectly, of course. It turns easily and it cuts precisely. Construction is as solid and precise as one comes to expect from the Marcato Atlas line.If you're intent is "save money on pasta!" then it's probably not the way you'll want to go unless you buy an awful lot of dry pappardelle. If you want really tasty pastas or full control of your ingredients then this is the deal.Need a recipe for egg noodles? Use equal parts by weight of soft flour, semolina flour, and whole egg. Mix and knead into a ball. That's it - egg noodles. Don't have semolina? Two parts soft flour (White Lilly AP) to one part whole egg will do.Reginette cutter: my new favorite pasta shape. I cut it long (over 12”) to setting 6. The ruffled edges hold sauce great and the 12mm width is perfect for mufalde and deconstructed “lasagna in a bowl”. Being Atlas, it fits my machine perfectly and brushes clean in a snap.Lasagnette cutter: 10mm noodles without scalloped edges. Much wider than fettuccine but narrower than Reginette. Perfect for chicken and noodles. The cutter also makes a great Nüdel without eggs and cut only to setting 4 or 5. It seems to me that it’s ideal for thicker pasta and noodles. It’s a great addition to my noodle rotation.Biggest con: it has plastic noodle separators that must be removed and cleaned. Some of my noodles didn’t cut through fully.Biggest pro: its Atlas with all of the quality and fit you expect.Mafaldine Cutter: Finally got this cutter after sending two back mismarked. I live it! Wider than Trenette but narrower than Reginette - fantastic addition to my collection. Makes an outstanding lasagna-in-a-bowl (think commercial canned) noodle with nice wavy edges.Trenette Cutter: this one is much like the other smooth edged ribbon cutters. At 3.5mm it’s in between linguine and fettuccini and cuts a great Alfredo noodle. I had no troubles cutting evenly with it or cleaning it afterward. It will definitely go into the pasta rotation and will likely take the spot my fettuccine cutter has been in.(2022) I now own all of the attachments. Some I like more than others. Some (ravioli) I rarely use. But I make pasta at least weekly. Be sure to make a solid fry dough - wet dough will gum the machine. Always turn clockwise - some attachments have noodle separators and the dough must go in the right direction or it gums up. If you want round or oval noodles from the cutters that do that, the thickness must be the same as the width of the cutter. The thickness chart has them listed.To get a 150mm full sheet for the wavy cutters, fold the dough to width as you roll it.Don’t use water to clean!!! It’ll rust badly. Let stuck dough fry then brush it off. If your dough sticks, it’s too wet.It’ll make more than Italian pasta. This machine, with the right attachments, will make Asian and German noodles too.Biggest con: owning the machine with all attachments pushes near $1000. Not exactly cost effective if you rarely make pasta. The machine and supplied cutter plus a spaghetti or vermicelli cutter will meet 99% of pasta needs. The ravioli cutters are slower and messier than using ravioli tablets or presses - use the Atlas to roll the sheets and then a tablet or press.Biggest pro: homemade noodles are cents on the dollar compared to packaged and taste better.

These are incredibly well made ravioli making attachments for the Atlas 150. They come replete with a plastic spoon to place the homemade filling inside the dough sheets placed in the machine. There is also a detailed instruction booklet that also contains a few recipes. I must say that even though I am a very sensitive person who is even a vegetarian for ethical reasons and make my own soy and almond milk, pasta, compost, etc., etc., etc., I am still awed when I realize that some of the times I have had ravioli in the past it must have been made in this fashion, meaning it takes 12 steps to make ravioli, not including making the filling or dough. I am saddened at the callousness I have witnessed, especially when I saw those unwilling to cook, take care of the lawn, or clean for themselves, instead expecting to be waited on even though there is nothing physically wrong with them. Many of these types are out of shape and unattractive also. They are most certainly ashamed, and I imagine very apologetic and changing their ways and becoming ethical and sensitive. Even though I am recovering from a back injury I look forward to making my very own vegetarian ravioli with my beautiful Atlas ravioli attachment I own. I am very pleased to own one and recommend these types of pasta makers (Atlas 150) and their attachments. I do recommend buying a new automated dough maker if you do not have one when you can. I also own a Gourmia Pasta Amazing pasta maker that makes great dough, though in small batches (for two.) It also makes pasta, but it does not make lasagna, nor ravioli. Also with the low fat pasta I make with my Gourmia Pasta Amazing I end up with dough on the spindle that will not extrude into noodles that I can now make into fantastic noodles with my Atlas 150, not wasting any dough, so I find it a necessary and gorgeous adjunct to my home pasta making. Always remember never go into debt when purchasing and remember to also put money aside for savings. I have been making my own pasta a little over a year before I purchased my Atlas 150 for lasagna making, raviolis, noodles, and pie crusts. This is a lot easier than using my hands to make my own lasagna and pie crusts as I was doing before and making my own pierogies, not even attempting to make raviolis until now that I finally have the right tool.UPDATE 8/1/18HOT TIP #1-If you are new to homemade pasta making with the Atlas pasta machines I recommend you start with something easier than raviolis. I first made several batches of pasta with the attachments that came with my Marcato before I made raviolis and I recommend this unless you had prior training or watched someone personally show you the techniques.-There is a bit of technique in using the right amount of filling so none squirts out. I found less filling is more with making raviolis.HOT TIP #2-TO CLEAN THE ATLAS AND ATTACHMENTS EASIEST I FOUND USING A MAKEUP BRUSH IS EXTREMELY EFFECTIVE AND QUICK TO BRUSH THE FLOUR OFF THE MACHINEHOT TIP #3-Make sure the dough is dry to the touch and not wet so dust it liberally with flour. This will keep the machine clean effortlessly with just using a makeup brush as no dough gets stuck or left behind if it is floured. I keep my flour in a light-weight plastic bucket and set it up on the counter and just scoop some up in my hand and sprinkle the machine and my dough with it. I have found that is the quickest and easiest method.HOT TIP #4-Make a big batch of filling and then just make as many raviolis as you feel like. If you make more raviolis than you need freeze them for a quick romantic meal later. Any leftover ravioli filling can be frozen for later use. I freeze mine in mason jars.HOT PASTA/RAVIOLI MAKING TIP #5-To separate and divide the dough batch as shown in the booklet I use a floured pizza cutter as I find it separates it quickly and neatly preparing it for insertion into the machine. When making raviolis with the ravioli attachment a floured pizza cutter is great to be able to immediately very quickly cut the raviolis and not have to wait for them to dry or tear them apart by hand before you boil them. -Julie Sands

I love trying out new kitchen tools, and when I realized I already had a MARCATO pasta roller at home, I thought, "Why not get the spaghetti attachment too?" Best decision ever! It turned my pasta dough into amazing spaghetti noodles that looked and tasted like they came from a fancy Italian restaurant.If you're thinking about making spaghetti with this attachment, here are some tips to help you out:1. **Flour is Your Friend**: Before you start, sprinkle some flour on your pasta dough. This keeps the noodles from sticking together when they come out.2. **Get Your Counter Ready**: Put some flour on the counter too. This way, when your spaghetti comes out, you can lay them down without them sticking to the surface.3. **Not Too Thin**: I never roll my dough thinner than setting #3 on the pasta roller. If it's too thin, you won't get spaghetti. You want it just right so it turns into perfect noodles.I had so much fun making spaghetti with this attachment. It's cool to see your dough turn into real spaghetti noodles right in front of your eyes!Would I recommend it? Yes! It's a fun way to make homemade pasta, especially if you like cooking and trying new things. Just remember these tips, and you'll make some awesome spaghetti!

Ideally I wish to get the cutting blade in stainless but it seems no manufacturers make these in stainless steel despite some claim they do. Among aluminum ones, this one seems to be the best in build quality. I tried another brand and ended up returning it because the rollers were not parallel and wobbly while turning.

It arrived with the appearance of the box that it had been through a war or even used as the box was taped and frayed. Also one of the rods and combs was separately included which I managed to assemble with minimal difficulty and the whole thing fits tightly onto my Mercado pasta maker. So Im very happy with it-makes great pasta and its from Italy.

Permet de cuisiner un nouveau type de pâtes. Fonctionne exactement comme l'équipement de base fournis avec la Marcato: simple à utiliser, robuste et facile à nettoyer.

Selon moi cet item devrai faire partie intégrale de l’ensemble de base Marcato pour faire les pâtes maison.

Melhor preço e a melhor marca de fazer massa fresca que o mercado possui

Se ve de buena calidad, es pesado y el acero inoxidable, aún no lo uso pero espero que no tenga ningun defecto de fabrica.