Philips Pasta and Noodle Maker Plus, Large, HR2375/06 Import To Shop ×Product customization General Description Gallery Reviews

I AM IN LOVE!!Okay, after reading a few bad reviews, I was a little hesitant to purchase this. But now I’m ever so glad I did! We used a scale for the gram weight of both flours and liquid, a beaten egg plus water. (My scale zeroes out when the bowl is on it when turned on. So we measured the weight of the egg first, quickly beat it with a fork, and then added water carefully until we attained the proper liquid weight.) We used semolina and all-purpose flour, measured precisely. There was nothing to it! We had perfect spaghetti, and I didn’t think it was too thick, either. In short, I think this machine is amazing. I will update as I go along to keep you posted.Now for the BAD reviews I’ve read.PLASTIC BITS IN THE PASTA I read about this complaint several times in reviews. When I opened my pasta maker box and got the machine out, I looked it over carefully to see where it might chip off sharp pieces of plastic. I could find nothing to explain why others found slivers of sharp plastic in their noodles. Then I examined the pasta molds/shapers, which were, to my mind, the only possible culprit. Yes, we found a loose bit of plastic on one mold. I would recommend that one should scrub the molds with a brush before using them. They are manufactured, after all, and the loose bits of plastic that may cling to them should be removed prior to making dough and putting it through the extruder. SIMPLE FIX.THE NIGHTMARE TO CLEAN COMPLAINT is more difficult for me to figure out. I left my pasta maker on the counter overnight and didn’t clean it until morning. It was EZ-PZ. In fact, I was amazed by how simple it is to take the machine apart, and the actual washing was a breeze. I soaked my parts in warm, soapy water while I wiped down my counters and stove. The parts came clean, no problem.BROKEN PARTS: I bought this pasta machine despite the reports that Philips doesn’t offer replacement parts. My machine being brand new, I haven’t deal with this issue yet and hope I never do, but my thought is that all of us should write letters to Philips requesting that they change this policy immediately and make replacement parts available. If the company wishes to maintain a solid reputation, not offering replacement parts for a fairly expensive piece of kitchen equipment is a good way to lose their foothold in the marketplace. The squeaky wheel theory, folks! Let’s make a little noise to get this problem rectified!Update: I’m still shy of owning this pasta maker for a whole month, so bear in mind that I’m a newbie. But I am still in LOVE with this machine. So remember that as you read about my disasters. Giggle. I wanted to make lasagna sheets to create homemade ravioli. I expected the lasagna sheets to magically extrude from the machine, just as spaghetti and linguine does. NOT! I couldn’t for the life of me get the ratio of flour and water correct. I started on Thursday. I had three fails that day. I saved the last batch of dough to roll it out myself, rather than just toss it. On Friday, which was yesterday, I arose from bed on fire to conquer that darned pasta machine. Hmm. I turned it into a science project. Would one more tsp of water fix the problem? I had two more fails. Then I went Internet searching for others who’d experienced the same problem. I finally hit pay dirt right here, in an Amazon review. A person in here said to stop all the weighing and craziness in favor of a simple 3 to 1 ratio of flour to water. Translated, I mean 3 cups of flour to one cup of water. Or, for a small batch, 1 1/2 cups of flour to 1/2 cup of water. Hear trumpets blaring! Envision me pumping a victory fist in the air. My machine started spitting out lasagna sheets! That last batch was as perfect as it’s going to get. With all the hand rolling of failed pasta dough and that last amazing batch of lasagna sheets, I made 92 ravioli! For dinner, I ate twelve of them. I gently boiled them in salty water, lifted them with a slotted spoon, and drizzled a little Classico pasta sauce over the top with sprinkles of grated parmesan. My eyes nearly rolled back in my head. The ravioli was perfect. It tasted like something from a high-end restaurant. (I took my dogs for a long walk, hoping to burn off a few of the calories.) For regular pasta, I will probably still follow the booklet instructions, because my noodles were perfect straight from the recipes in the cookbook, but the next time I wish to cut out and press ravioli, I’ll use the 3 to 1 ratio.WANTING MORE PASTA SHAPES? I see a lot of reviewers wishing for different pasta molds. Guess what? I found a wealth of them, including a pasta sheet disc for thin dough (.6 ml) in two widths, 95ml and 125 ml, plus molds for different types of pasta. Gnocchi. Conch shell. Extra large shells, as well. The sky is nearly the limit. These Philips friendly molds are made in Viet Nam and take a while to arrive, but the manufacturer has a sterling reputation in pasta making groups, and he even posts in them. His business depends upon his fair dealing with customers, so I trust him. You can even buy molds for kids. Little Mickey Mouse noodles, hippos, kitties, minions. Just go to Etsy and search for Philips Pasta discs. You’ll find them. Note: If you order a mold set, you can then sometimes order a different insert for that mold housing to make other pasta shapes or other thicknesses, and that reduces your cost for a different extruder shape by 50%. So don’t forget that and order a whole new housing and insert. I didn’t know this with my first order.UPDATE: I am STILL love with this pasta maker. I figured out how my dough should look as I add liquids. Tonight, my son went out to change irrigation and asked me to have noodles made before he got back for his gourmet pasta dish. No big. Within ten minutes, I had them on a cookie sheet, sprinkled with potato starch to keep them from sticking together. Covered them with plastic wrap to keep them from drying out. Had the entire machine cleaned as well, except for the die, which I leave sitting out all night to dry, making for EASY die cleaning. I just poke around with the cleaning tool, the dry dough pops out, and leaves the extruding die almost spotless. A quick brush and scrub. All clean! For homemade fresh pasta, it could not be simpler. It is still AMAZING. I never featured myself as a fresh, homemade pasta queen, but now I am. I would recommend this machine to my best friend–if he/she wished to make fresh, homemade pasta.MY LAST UPDATE: My family has become so spoiled by homemade pasta that I honestly think they might throw rotten tomatoes at me if I tried to serve them the store-bought stuff. Last weekend, we were going on a camping trip. My son, an incredible chef. had made demi-glas for pasta, and though we were all ready to go, I’d forgotten to make the pasta! He said, “How long, Mom, to make two double batches?” We were going to be gone four days. I said, “Fifteen minutes to make two double batches and five to clean up.” I am not a person who can walk away from a mess in my kitchen, and he knows it. So, I and his girlfriend made two double batches of pasta. His favorite is similar to linguini, only much thicker and wider. I can’t remember the actual name of it, only that with a lovely sauce, it is absolutely AMAZING. So I and his girlfriend ran into my kitchen and whipped up four batches, actually two doubles. In twenty minutes, my kitchen was spotless, and we had two gallon freezer bags filled with fresh, homemade, incredible pasta for our camping trip. If lightly sprinkled with flour and tossed, it keeps beautifully in the fridge for cooking later, so we enjoyed fresh, homemade pasta for four days, out in the middle of a woodland. (Please note that I do not leave my kitchen dribbled with flour or an appliance that isn’t spotless.) Who else can do that–unless they own a top-of-the-line Philips pasta machine? Over our camping trip, we dined like people ordering expensive pasta dishes at a five-star restaurant.Full confession: I’d never tasted homemade pasta, not even at a five-star restaurant. I’d only ever eaten packaged. My first experience was pleasurable with homemade, but I kept thinking the pasta wasn’t cooked enough. It was very al dente. I enjoyed it, but I wasn’t completely sold. We were cooking that thick pasta for only four minutes at first, and I felt that it wasn’t quite cooked enough. Still, it was beyond delicious, better than any packaged crap I’ve ever bought at almost four bucks a pop. Now we cook the thick, wide pasta for six minutes. PERFECT. It is still al dente, which literally means “for the tooth.” In Italy, they realize that you want a little bit of chewy to your pasta for true satisfaction. You haven’t experienced “real” pasta until you eat homemade. It’s a little chewy. A lot delicious. Once you try it, you will never go back to pasta in plastic packages. And I think about that now every time I whip up a batch of homemade pasta, because we didn’t really eat much pasta before I got this machine. That stuff sort of slides down my throat and doesn’t really excite my taste buds. PLUS, it costs! Now my pasta costs pennies. All I need is white flour and water, and that doesn’t cost much. Adding an egg to a recipe doesn’t cost much more. Why pay four dollars for a package of noodles when you can make them for almost nothing with this machine? And it is a sturdy machine. I realize mechanical failure can occur or that parts may break, but this thing is built like a little tank. In the morning, I must make four double batches of pasta for a 4th of July campout. I’ll let the machine cool a bit in between batches. I could probably just make it work hard without worrying, but I love this thing. So I am going to protect it. That said, it will probably last me for many years if I treat it right, and when it breaks, I will definitely buy another one. I would recommend–and have been recommending this machine to friends. Oh, another thing. I now use a digital scale to weigh my flour and liquid. No more mistakes. No more fails. I just measure the flour, water, and sometimes an egg into the machine, and I just trust it. My faith in it has been rewarded with perfect pasta every single time now. If you’re on the fence, I think you will never regret buying this machine.

The pasta machine I didn’t know I neededI love kitchen gadgets and am always curious about new ones. But as storage space becomes more precious, I’ve stopped collecting and started to shy away from items I don’t see myself using or finding value in.For a long time, homemade pasta seemed to be an unnecessary burden: I didn’t see any issue with store bought and felt the sauce quality was more important than the noodles.But on this most recent Prime Day, for some unknown reason – I think it was the full moon – I decided to try the Phillips pasta maker which had been praised by my beloved America’s Test Kitchen/Cook’s Illustrated. I’m about 3 recipes in and I can say with all honesty that I don’t know how I’ve lived so long without this machine.Everything I’ve made has been fantastic and the difference between fresh and dried pasta is HUGE! (Full disclosure: I have only used recipes from Cook’s Illustrated and not any of the ones that came with the machine)And not only that – making the pasta is easy and a lot of fun! It takes a little trial and error even with a good recipe – basically the dough should still be a little crumbly and not a solid mass before extruding. I just recently made black pepper pasta sheets and used them to make one of the best lasagnas I’ve ever made, so there’s a ton of room for creativity.The quality of the machine is top notch. Based on previous reviews, I checked all of the extruder disks for plastic bits and didn’t see anything. As for cleaning, I disassembled the parts and left them out on the counter until the pasta remnants dried up. Then I simply popped out/scraped off the dried pasta and quickly hand washed the pieces (parts are also dishwasher safe – just was easier at the moment).So in a span of 2 weeks, I’ve gone from not wanting/needing a pasta maker, to using it 2-3 times a week and purchasing every shape disc I can find. If you have the money/space, I highly recommend this machine. It’s changed my cooking world!

Worked right out of the boxI’ve had this for about a year. It worked from the first time I used it and it’s continued working perfectly. I weigh all the ingredients out and have never had a problem. It takes about 10 minutes to clean after making pasta.I use King Arthur all purpose flour. I’ve tried mixing the flour with semolina as recommended in the booklet but the result tastes the same to me and looks the same.I think it’s really hard to mess up with this machine. The only time I’ve ever had any sort of a slight issue was when I used the angel hair disc and soaked it in water before I cleaned it. It’s a lot easier to clean all of this by just letting the dough dry on it. The dough is usually dry enough to just clean it right after use.

Still can’t get it rightI’d consider myself a good cook, so this is very frustrating. First, in the directions is says to weigh the flour. And then it says 1 cup of flour (8.8 oz) which is actually 2 C. then I realized that they are referring to the included plastic cup that only has measuring lines for the liquids. Learning curve part 1. Just weigh it as the plastic cup is too imprecise.My other issue I still haven’t resolved. I’ve made spaghetti three times now.Batch 1 – not enough salt and the noodles more like over cooked ramen.Batch 2 – good on the salt and the texture was better coming out of the machine, but would stick together once cut and dropped onto the plate. It was like playdough. I cooked it up and my daughter said it was good, but not quite cooked enough. Since my husband yelled for help, I’m not sure how long it boiled for.Batch 3 – is actually the 2nd half of batch 2. I boiled for 90 seconds and it was a starchy pile of yuck. It was so gross it went into the compost rather than the chickens.I feel like a failure.

Amazing here’s what you need to make perfect pastaI bought this on a whim thinking it would be kind of a joke but wanted to try it. This thing is amazing. Your pasta will be just like restaurant quality. Here’s what you need to know to make it perfect.First you need a small scale that measures in grams. This is important to make the measurements exact. You also need regular flour (I use pizza dough flour) and Semola flour. Here are the quantities you need:400grams Semola flour100 grams regular flour (I use pizza dough flour)180 grams of water.I mix the two flowers together and start the mixing process, then slowly add the water. Once the waters in, I reset the timer by powering it off and turning it back on so it gets a full three minutes of mixing with the water. Then extrude the pasta. You can let it sit for a little bit and I only cook it for 3 to 3 1/2 minutes and this is perfect pasta.