How to choose a pasta maker
Updated June 2026Independently researchedNo paid placement.
For most home cooks, a classic manual pasta maker from Marcato (Atlas) or Imperia offers the best balance of durability, ease of use, and value, but if you want hands‑off convenience or make pasta regularly for a crowd, a KitchenAid stand‑mixer attachment or a dedicated electric machine like the Philips Pasta Maker is worth the step up.
Manual vs. electric pasta maker: which should you choose?
The biggest fork in the road is whether you want to crank by hand or let a machine do the kneading and extruding. Manual machines, the classic Italian rollers, are affordable, compact, and give you total control over dough thickness. They are quiet, never overheat, and last for decades with basic care. The trade‑off is that you need to knead the dough yourself and feed the sheet through the rollers multiple times. Electric machines fall into two camps: attachments for a stand mixer (KitchenAid is the standard) and standalone extruder units. Stand‑mixer attachments work like a manual roller but are motor‑driven, saving your arm from cranking. Dedicated electric pasta makers mix, knead, and extrude shapes directly. They are faster and more hands‑off, but they are pricier, take up more counter space, and the extruder nozzles can be harder to clean thoroughly. For occasional use, a manual machine is hard to beat. For weekly pasta nights, consider an electric option.
What materials make a pasta maker last?
Heft and metal content are your best clues. The gold standard is a machine with stainless steel rollers and cutters, Marcato Atlas’s chrome‑plated steel is the benchmark. Cheaper machines often use plastic gears or a thin aluminum frame that can warp under pressure or skip after a few uses. If you see plastic anywhere in the roller or cutter assembly, steer clear. For electric extruder machines, check that the mixing chamber is food‑grade stainless steel or BPA‑free plastic, and that the extrusion dies are brass or stainless steel. Brass dies give a rougher surface that holds sauce better, but they are more common on higher‑end models. A solid, heavy base is also a sign of quality: a lightweight machine will walk across your counter when you crank or when the motor kicks in.
Which pasta shapes can you make and how hard is it to switch cutters?
Standard manual machines come with two built‑in cutters: one for fettuccine (about ¼ inch wide) and one for tagliatelle (about 1/8 inch). Some also include a lasagna sheet cutter or a ravioli maker attachment. Switching cutters is simple, you turn a knob or flip a lever, so you can swap shapes mid‑batch in seconds. Electric extruder machines shine for shaped pasta: spaghetti, bucatini, macaroni, fusilli, and even rigatoni. You pop in a different die, and the machine pushes dough through the holes. The variety is impressive, but be aware that each die is a separate piece to store and clean. Most extruders come with 6 to 10 dies, though you can buy additional sets. If you mostly want long pasta or sheets for ravioli, a manual machine is more straightforward. If you crave short shapes like penne or rotini, go electric.
Is the pasta maker easy to clean?
Cleaning is where many machines stumble, or shine. Manual rollers and cutters should never be submerged in water, because moisture can rust the blades and seize the gears. Instead, brush off excess dough with a dry brush or a stiff nylon pastry brush, then wipe with a barely damp cloth and dry immediately. A quick crank through a piece of dry dough will help push out trapped bits. Electric extruders are more involved: the mixing paddle, chamber, and die plates need to be disassembled and washed in warm, soapy water, then dried thoroughly to prevent mold. Some models have dishwasher‑safe parts, but you should check the manual. The trade‑off for convenience is more cleanup time. If you hate fiddly cleaning, a manual machine is actually less fuss day‑to‑day.
What about kitchen space and storage?
Manual pasta makers are wonderfully compact, most are about 7 to 8 inches wide and 8 to 10 inches deep, plus a small clamp that attaches to your counter edge. They store flat in a drawer or stand up on a shelf. The clamp works on standard counter overhangs (1 to 1.5 inches thick), but if your countertop is flush or has a decorative bullnose, you may need a model with a suction‑cup base instead. Electric attachments for stand mixers take up no extra counter space, they live in the same cabinet as your mixer attachments. Standalone electric extruders, however, are bulky: roughly the size of a bread machine or small food processor. They demand dedicated counter space or a big storage bin. Measure your space before buying a self‑contained electric unit, and consider how often you will want to haul it out.
How much should you spend on a pasta maker?
Pasta makers span a wide price range, from very affordable to a few hundred dollars. In the entry‑level band you find basic manual machines with plastic gears and thinner rollers, they work for occasional use, but may not stay aligned after heavy handling. The mid‑range is where most buyers settle: a quality manual machine from Marcato or Imperia, or a KitchenAid attachment. These will last for years and produce excellent pasta. The premium tier covers commercial‑grade manual machines and top‑tier electric extruders. You are paying for heavier stainless steel construction, more cutter options, and sometimes a motor that is quieter and stronger. For most home cooks, the mid‑range sweet spot gives you everything you need, just avoid the absolute cheapest models that feel flimsy in the hand.
Frequently asked questions
Do I need a pasta maker to make fresh pasta, or can I roll it by hand?
You can roll and cut pasta with a rolling pin and a knife, it is a workable method for lasagna or rough pappardelle. But a pasta maker gives you even, consistent thickness from end to end, which is essential for delicate shapes like angel hair or even ravioli. For most people, a machine saves time and frustration.
Is it worth buying a pasta maker if I have a gluten intolerance?
Yes, you can make excellent gluten‑free pasta at home with any pasta maker, but gluten‑free dough is more fragile and lacks elasticity. Manual crank machines require a gentler touch, you may need to dust with rice flour more often and go through the rollers only a couple times. Electric extruders often handle gluten‑free dough better because they apply even pressure without tearing the dough.
What are the most common pasta shapes a beginner should start with?
Start with fettuccine and tagliatelle, the two cutters that come with most manual machines. They are forgiving, cook evenly, and pair with almost any sauce. Once you are comfortable with sheets, try lasagna or make ravioli using the attachments. For electric extruders, spaghetti and penne are straightforward because the dough has a simple form to extrude.
Can I store fresh pasta made with a pasta maker, and for how long?
Fresh pasta can be dried, refrigerated, or frozen. For short‑term storage (a few days), lay the noodles in a single layer on a baking sheet, dust them with semolina flour, and refrigerate in an airtight container. For longer storage, freeze the pasta on a tray until firm, then transfer to a freezer bag, it keeps for up to 2 months. Do not thaw before cooking frozen pasta; just add an extra minute or two to the boil.
Which pasta maker brand is most reliable?
Marcato (its Atlas model) is the gold standard for manual machines, made in Italy with hardened steel rollers that hold alignment for decades. Imperia is a close runner‑up, also Italian and similarly built. For electric extruders, the Philips Pasta Maker consistently earns high marks for ease of use and consistent results, while the KitchenAid stand‑mixer attachment is the most popular option for those who already own the mixer.
How do I know if a pasta maker will fit my counter?
Manual machines use a C‑clamp that requires a counter edge with an overhang of about 1 to 1.5 inches thick and at least 1.5 inches of clearance below the lip. If your counter uses a flush mount or has a decorative profile, look for a model with a suction‑cup base (like the Marcato Atlas with no clamp). Electric extruders are freestanding, check the footprint dimensions (usually 10 to 12 inches wide and deep) and make sure there is a nearby outlet.