The article evaluates the Atlas 150 pasta machine, emphasizing its user-friendly design for switching between rollers and cutters. However, it highlights the importance of dough hydration, noting that drier recipes yield better results than higher hydration ones. Testers reported issues with cutting through wet dough. Cleanup is a concern since the machine cannot be cleaned with water to prevent rust, requiring careful disassembly and drying. The article also mentions the Philips 7000 extruder as an excellent alternative for producing a wider variety of pasta shapes with minimal mess, as it also kneads the dough itself.
Switching between the roller and the two cutters is simple with clear instructions, but dough hydration levels affect cutting efficiency, with drier doughs performing better.
Cleanup is less enjoyable as the Atlas 150 requires special care to avoid rust, requiring disassembly and careful drying, instead of water cleaning.
Extruding pasta shapes with the Philips 7000 is ideal for those who prefer shapes like rigatoni, providing ease of use by mixing and shaping dough rapidly.
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