How to choose a pasta machine
Updated June 2026Independently researchedNo paid placement.
The best pasta machine for you depends on how often you make pasta, your budget, and whether you prefer a manual or electric model. Look for an all-metal construction with a smooth rolling action and adjustable thickness settings. For most home cooks, a simple manual machine offers the best value and control.
Manual or electric: which pasta machine is right for you?
The first big decision is between a manual, hand-crank machine and an electric one. Manual machines are budget-friendly, portable, and give you complete control over the rolling speed and pressure. They are also quieter and take up less counter space. The trade-off is you need two hands: one to crank and one to feed the dough. Electric machines are faster and require less effort, which is a blessing if you make large batches or have joint issues. Some models offer automatic roller reversing and even built-in cutters. However, they cost significantly more, are heavier, and take up more room. For occasional use, a manual machine is plenty; for weekly pasta-making, an electric unit can save time.
What to look for in build quality and materials
A pasta machine is essentially a set of precision rollers and cutters, so construction matters. The gold standard is stainless steel, which resists rust and stains and feels substantial. Many mid-range machines use chromed steel – it looks similar but can chip over time if not cared for. Always check that the gears inside are metal, not plastic, which can strip under pressure. A heavy base and a secure clamp are equally important. A machine that wobbles or slides while you crank will quickly frustrate you. Look for a clamp that opens wide enough to fit your counter edge and has a firm, rubber-lined grip. A sturdy machine often weighs between 3 and 5 pounds, giving it stability without being immovable.
How important is the pasta machine width?
Pasta machines come in standard widths – most commonly about 15 cm (6 inches) or 18 cm (7 inches), with some 20 cm (8 inches) models available. The width determines the size of the sheet you can roll, which affects how easily you can cut fettuccine, pappardelle, or lasagna sheets. A wider machine lets you roll larger sheets in one go, which is helpful for lasagna or when making ravioli. But wider rollers tend to be heavier and more expensive. For a typical home cook making pasta for 2 to 4 people, a 15 cm machine is perfectly adequate and easier to store. The cutters that come with the machine will match the roller width, so make sure you are happy with the standard cutter sizes.
Which pasta accessories and attachments do you need?
Most basic machines come with two cutters: one for fettuccine (about 6 mm) and one for tagliatelle (about 3 mm). Some also include a flat roller for lasagna or cannelloni sheets. These two cutters cover most home pasta needs, but you can expand. Popular add-on accessories include ravioli rollers (which form pockets), angel-hair cutters, and even motor attachments that turn your manual machine into an electric one. There are also pasta extruders that push dough through a die to create shapes like fusilli or penne. Manufacturers like Marcato and Imperia offer compatible attachments, but always check that the mounting bracket fits your machine.
How to choose the right thickness settings
A good pasta machine offers multiple thickness settings, usually numbered from 0 (thickest) to 9 or 10 (thinnest). Most recipes start at a mid-range setting, then fold and reduce the dough repeatedly to develop the gluten and achieve the desired thinness. The number of settings can vary, but a machine with 6 or more distinct thickness levels is sufficient for everything from thick pappardelle to delicate lasagna sheets. Pay attention to how smoothly the knob turns between settings. Some machines have a click-stop mechanism that locks each setting precisely, while others require a bit of guesswork. A small, clear gauge printed on the side helps you track where you are. The quality of the rollers determines how evenly thin the dough becomes – high-end rollers produce a uniform sheet without tearing.
Frequently asked questions
Can I use a pasta machine for gluten‑free dough?
Yes, but gluten‑free dough is more fragile and crumbly. You may need to press it by hand first, then roll it through the thickest setting a few times before reducing thickness. Using a pasta machine designed for gluten‑free dough (often with wider rollers) can help, but a standard manual machine will work with patience.
How do I clean a pasta machine?
Never submerge a pasta machine in water. Instead, brush off excess dough with a dry brush or a wooden dowel. For stuck bits, use a toothpick or a soft cloth. Some machines have removable rollers that make cleaning easier. Wipe the exterior with a damp cloth and dry immediately. Occasionally, run a piece of dry dough through the rollers to pick up residue.
Is a double‑cut pasta machine better than a single‑cut?
A double‑cut machine has two cutting rollers in one attachment, typically a narrow and a wide cutter. This saves you from swapping cutters, but most home users can manage with a single‑cut machine. Double‑cut attachments are heavier and more expensive, so they are generally preferred by serious pasta makers or small commercial kitchens.
What is the best pasta machine for beginners?
A classic manual machine with all‑metal construction and two standard cutters (fettuccine and tagliatelle) is ideal. Look for one with at least 6 thickness settings and a sturdy clamp. The most popular beginner models are from Marcato Atlas or Imperia, which have decades of reliable feedback and easy‑to‑find replacement parts.
Do I need a pasta machine or a pasta extruder?
A pasta machine rolls and cuts flat sheets into ribbon shapes (fettuccine, lasagna, etc.). A pasta extruder forces dough through a die to create tubular or shaped pasta (penne, macaroni, fusilli). If you mainly want long noodles, a roller machine is best. If you want diverse shapes like elbows or spirals, consider an extruder, but note that the dough consistency is different and requires a stiff mix.
How long does a good pasta machine last?
A well‑made manual pasta machine with metal gears and stainless steel rollers can last decades, often being passed down through generations. Electric machines have more moving parts and may have a shorter lifespan, typically 5 to 10 years with regular use. Regular cleaning and avoiding dough jams will extend any machine’s life.