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Manual Pasta Machines

Published March 2017

How we tested

You can roll fresh pasta with a rolling pin and cut it into noodles with a knife, but pasta machines make the process faster and easier and the results more uniform. Although electric models are becoming more common, hand-cranked pasta machines are still the most prevalent and affordable options on the market.

To use one, you anchor the base to a table or counter and then turn a crank to rotate two rollers, feeding the dough through them in order to flatten it. A knob on the side of the machine allows you to adjust the distance between the rollers and thus the thickness of your pasta sheet: You start with the widest (thickest) setting and progressively reduce the distance between the rollers until the dough reaches your desired thinness. Once the sheet of pasta is as thin as you want it to be, you can use it to make ravioli or other stuffed pasta; alternatively, you can cut it into either fettuccine or narrow, angel hair–like strands with the noodle-cutting attachment that comes standard with each of the machines.

While you can buy manual pasta machines in different sizes, those built to accommodate pasta sheets that are 150 millimeters (about 6 inches) across are the most common. So we bought four models priced from about $30.00 to about $70.00, using them to make fresh pasta sheets and then the cutting sheets into fettuccine and angel hair. We also ran pasta dough through all the settings on each model, measuring how thick the resulting sheets were at each stage.

All of the machines were simple to set up, and none of them budged after being clamped to the counter. Better still, they all produced great pasta. But small design differences made some easier to use than others. One machine required us to use both hands to turn the knob that adjusted the thickness of the pasta dough, a maneuver that slowed down the rolling-out process a bit. Another had a knob that didn’t quite align with the markings used to denote the thickness settings, making it hard to tell which setting was being used. We preferred models with knobs that could be turned with just one hand and that clearly indicated the thickness setting.

Some of the noodle-cutting attachments were also a bit problematic. Two had dull or misaligned blades that perforated the pasta sheets but didn’t always cut through them, requiring us to pull the noodles apart by hand afterward. A minor inconvenience but one we’d rather avoid.

Finally, we preferred models that could roll the dough out to a large range of possible thicknesses. The number of settings itself wasn’t critical, although some test cooks appreciated models that provided more options. It was more important that the models have rollers that could be adjusted to move both far apart (allowing us to insert thicker pieces of dough without flattening them out too much beforehand) and very close together (producing ultrathin sheets of pasta for ravioli).

Our favorite pasta machine, the Marcato Atlas 150 Wellness Pasta Machine, priced at roughly $70.00, is a real pleasure to use. It produced pasta with the greatest range of thicknesses, rolling out chunky ¼-inch sheets and paper-thin sheets with equal ease. And it effortlessly handled delicate gluten-free pasta dough. Its knob clearly indicated the thickness setting being used and could be turned with one hand; sharp attachment blades cut noodles precisely every time. If you’d prefer a less expensive option, the Imperia Pasta Machine by CucinaPro, priced at roughly $50.00, is our Best Buy. It offers a slightly narrower range of thicknesses (and to adjust those settings, you’ll need to use both hands), but it still makes beautiful pasta sheets and noodles.


We tested four 150-millimeter manual pasta machines priced from about $30.00 to about $70.00, using them to make fresh pasta sheets, fettuccine, and angel hair. We also made fresh gluten-free pasta with our winning machine. We measured the thickness of a sheet of pasta as it passed through each thickness setting available on each model. Machines were evaluated on design features, including their knobs, attachments, and thickness settings. All models were purchased online, and they appear in order of preference.

KNOBS: We gave more points to machines with knobs that clearly indicated the thickness setting chosen and could be adjusted with only one hand.

NOODLE-CUTTING ATTACHMENT: Machines with attachments that had sharp, well-aligned blades cut noodles more cleanly and were awarded more points.

THICKNESS SETTINGS: We gave more points to machines with a wider range of thickness settings.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.