MARCATO Made in Italy Ravioli 150 Attachment for Atlas 150 Pasta Machine, Chrome Steel

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 8/1/18 HOT 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 MACHINE HOT 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

Bought this and other than it being very tight fitting on the main roller body it works great and does exactly what it should. This is not a knockoff and is extremely well made.

I love linguine! The noodle maker did not come with the linguine attachment. So, I bought the linguine cutting attachment for ~$35 (seems to be on sale perpetually from the $58.99 list price). This linguine attachment is made of very thick gauge alloy steel and it works very well. Just follow the instructions from the manufacturer and you will produce masterpieces every time. Keep the dough dry as possible and nothing will stick to it. I did not know this but, some noodles are simply square cut from the flattened dough. Linguine is different. It is molded into an oval cross section as the flattened dough goes through the cutter. Just thought I would share. Seems very sturdy. It should last a long long time. It appears to be really durable and solid. Reeks of quality. When we visited Italy, an Italian complimented me by saying that Americans make great athletic clothing and shoes. Well, I say that Italians make great cars and noodle makers!

Marcato Pasta Dough Recipe: 500 grams 00 flour, 2 oz water, 4 room temperature eggs, 1 tsp olive oil, salt(optional) I usually mix the traditional way, but this time I used a food processor and it worked great and was much easier. This recipe yield very long sheets so cut them in half if you don't have a helper. I took the advice of other reviewers and here are those along with some of mine. 1)Get the authentic Marcato accessory 2)Make sure your dough is the right consistency and lightly floured 3)Don't overfill the hopper with your filling, it's easier to add more and a mess if you have too much 4)The dough must be the same width as the rollers 5)The filling should not be too stiff or lumpy, I made a sausage and ricotta mix and ran it through the food processor, a good consistency is like a thick pudding. So, my first experience with this was a good one given all that. I do have some experience with pasta dough because I make my own fresh pasta from time to time. Knowing what a good dough feels like comes from doing it a few times. it's essential to knead for about 10 minutes and let it rest for at least 30 minutes. The only other suggestion is to use a pastry wheel instead of a pasta bike. I thought the bike made it harder instead of easier to cut the ravioli. The ravioli are very small so... Finally, take a look at the batch size for your ravioli, I'll be making these small ravioli until next Spring(LOL) with the recipe I used.

Excellent quality, absolutely love it

Ottimo prodotto. Sto sostituendo gli accessori della mia vecchia macchinetta ATLAS 150 e questo si adatta perfettamente

Très bon matériel

Great addition to the Atlas 150! Makes beautiful pasta!

It works like a Swiss watch. The result depends largely on the properly made dough. After two or three times, you can set up a ravioli factory for all your close and extended family and friends.