MARCATO Ravioli Cutter Attachment, Made in Italy, Works with Atlas 150 Pasta Machine, 7.25 x 4.5-Inches Import To Shop ×Product

I’m building a collection…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.

Difficult to cleanI prefer linguine to spaghetti, most of the time. I am new to pasta making, but a perfectionist, so I’ve made pasta everyday for the past two weeks. I finally found the perfect recipe for me, which is 100% semolina flour, 1 egg, salt, 1-2 tablespoons water for spaghetti or linguine.Durability: This attachment is very heavy duty with no plastic parts. You’ll notice the weight of it. It’s not heavy, it’s heavy duty.At first the pasta ran through the attachment, cutting like a dream, but I found with large batches the dough sticks enough to come back around. Very annoying. I tried sprinkling the dough with more flour, sprinkling the machine with flour, sprinkling both with flour, but still the pasta gummed up in there. I’m sure I need a drier dough, but too dry has issues, too.In defense of the attachment, for any machine to function, I’m sure the dough must have the correct moisture content to pass through, but a drier dough was cracky. I am as much into texture as I am taste, so I might have better luck rolling it all out by hand and cutting it. I once purchased a machine for gnocchi, which I gave away because the texture I liked was too moist to pass through the die on the machine. In other words it wouldn’t come out, and gummed up in there. That very well may be what I’m dealing with.I also want to point out that the moisture in the dough will determine if it’s going to pass through any machine, including the motorized and stand mixer attachments. If the dough is too wet, it’s not going to pass through the dies on those, either. It will gum up.Ease of Use: This is really easy to use and I think it is fun, too. I just love watching the dough stretch out, then cut into strips, falling to the counter in a pile. I’m getting faster every time I use it. Also, the shape is more rectangular and not so funky looking. There are video’s on YouTube to show you how they get it to come out in a nice wide strip, ready for the cutting; however, I’m certain they use a pastry wheel, because my edges never look like the ones in the pictures and I’m a perfectionist.Cleaning: Well, it’s easier to clean if you let the pasta dry in there, then brush it out with a toothbrush. Otherwise, there are videos on line about using clay or something. When the dough gets stuck in there, you cannot roll it out by turning the handle. Even if you sprinkle it with flour, gummed up dough will not come out. If I were to try to clean it immediately after use, I’d never use it again. Way too much trouble. Remember, the dough gummed up a bit. I’m sure when I get the dough correct, the problem will be resolved.Overall: Two weeks before I purchased this, I purchased a Weston hand crank pasta maker. I’ve given it to my daughter. The spaghetti attachment that comes with both machines, did not seem nearly as durable, although they connect the same way. For all I know they may be nearly the same. I’m no expert. It seems that the Marcato has better cutting ability. I do like the machine and this attachment. The alternative is to roll it out and cut it by hand.

Patience is a virtueThis spaghetti cutter works well if you have the patience to let the dough dry. I have had this for months and used this a few times (3-5). The best results is with TIPO 00 flour. This is hard to find I use an Italian market, Amazon has this too. Also the dough needs to rest both after it’s kneeded and after it is rolled to a 3. I let the dough rest for 3 or 4 hours after it’s kneeded and I rolled 1st and cut last, so another 45 minutes if not over an hour. Still had to separate individual noodles they were doubled up. Go slow and remember pasta making is an art and takes time and practice. The spaghetti cutter works when the dough is ready do not rush the process.

Quality Ravioli MakerOne you learn to prepare the pasta dough, this handy machine works wonders in the preparation of ravioli. If you have the time and patience to learn it you will love it. Marcato makes a quality product and I expect it will last a long time.

Easy and Intuitive to use.Worked very well and made perfect raviollis.