Best Pasta Makers and Pasta Machines for Home Cooks 2025

Fresh pasta is one of those things that tastes dramatically better than store-bought but people assume is too much work. The reality is, with a good pasta machine, you can go from flour and eggs to fresh fettuccine on the table in about 30 minutes — and half of that is resting the dough.

But which machine should you buy? Manual crank machines are cheap and durable but take some arm work. Stand mixer attachments are convenient if you already own a KitchenAid. Electric extruders handle the whole process start to finish — just dump in the ingredients and walk away. We tested 6 of the best options across all three categories to find the right one for different kitchens, budgets, and pasta styles.

What to Look For in a Pasta Maker

Manual vs. Electric vs. Attachment

Manual pasta rollers (Marcato Atlas 150, Imperia) are the traditional choice. They’re affordable, compact, and almost indestructible — many last 20+ years with basic maintenance. You crank the dough through rollers to thin it, then through cutters to shape it. The trade-off: one hand on the crank means you need both hands — one to crank, one to catch the dough sheet. They also require a stable countertop and a clamp strong enough to hold them in place.

Electric stand mixer attachments (KitchenAid pasta roller and cutter set) piggyback on your existing mixer, using its motor to drive the rollers. This frees both your hands to handle the dough, which makes for smoother operation — especially when rolling long sheets for lasagna. If you already have a KitchenAid, this is usually the most cost-effective option.

Fully electric pasta makers (Philips Pasta Maker) mix, knead, and extrude pasta automatically. You add flour, eggs (or water), and press start — the machine does the rest. They’re the most convenient option, especially for weeknight dinners, but they work by extrusion rather than rolling, which gives the pasta a slightly rougher texture than rolled and cut pasta.

Roller Width and Thickness Settings

Roller width determines how wide your pasta sheets can be — a 7-inch roller handles standard lasagna and fettuccine widths without trimming. Wider is generally better for lasagna sheets. Thickness settings range from 0 (thickest) to 9 (thinnest). A good machine has at least 6 settings. For fettuccine and tagliatelle, you’ll typically work between 4 and 7. For lasagna sheets, stop at 3-4. For ravioli, you want setting 5-6 — thin enough to cook through quickly but sturdy enough to hold filling.

Material and Build

Steel rollers are non-negotiable for long-term durability. Aluminum rollers and cutters wear down faster and can develop grooves that make dough stick. Look for machines with hardened steel rollers and stainless steel cutting blades. The body should be chrome-plated steel or zinc alloy — avoid plastic frames that flex under pressure when rolling stiff dough.

Cutter Heads

Most pasta machines come with two standard cutters: one for fettuccine (about 6mm wide) and one for tagliatelle (about 3mm wide — sometimes labeled as spaghetti). Some higher-end models add an angel-hair cutter. If you want ravioli, pappardelle, lasagna, or shaped pasta like macaroni or fusilli, you’ll need separate attachments or a dedicated extruder machine. Check what cutter heads come included before buying.

Ease of Cleaning

Pasta dough shouldn’t stick to a quality machine, but it will leave flour and bits in the rollers and cutters over time. A good machine allows you to brush off dried dough easily (never wash pasta machine rollers with water — that’s how they rust). Cutters that have removable side guards are easier to clean than sealed units. Some machines come with a cleaning brush, which is a small but useful inclusion.

Top 6 Pasta Makers Reviewed

1. Marcato Atlas 150 — Best Overall Manual Pasta Machine

The Marcato Atlas 150 is the standard against which all other pasta machines are measured. Made entirely in Italy, this machine has been in continuous production for decades — and for good reason. The chrome-plated steel rollers produce smooth, even dough sheets across 10 thickness settings, from paper-thin (setting 9) to thick dumpling-style sheets (setting 0). The stainless steel cutting blades for fettuccine and tagliatelle are sharp and consistent.

Roller width: 6.9 inches | Thickness settings: 10 | Included cutters: Fettuccine (6.5mm) + Tagliatelle (3mm)

Pros:

• Exceptional build quality — chrome-plated steel, not aluminum
• Smooth gears — noticeably less cranking effort than cheaper machines
• 10 thickness settings give you fine control
• Two good cutters included out of the box
• Easy to clean — brush off dry dough, no water needed
• Easily the best value in manual pasta machines

Cons:

• Requires clamping to the counter — clamp is plastic (replace with a metal clamp if you make pasta often)
• No angel-hair cutter included
• Manual only — needs both hands for smooth operation
• Narrower than some professional models for wide lasagna sheets

Best for: Anyone who wants the best all-around manual pasta machine. The Atlas 150 is the right answer for 90% of home cooks.

2. KitchenAid Pasta Roller and Cutter Set — Best Stand Mixer Attachment

The KitchenAid pasta attachment transforms your stand mixer into a powered pasta roller — no clamping, no manual cranking, just the mixer’s motor doing the work. The three-piece set includes a roller and two cutters (fettuccine and spaghetti/tagliatelle). Having both hands free to handle the dough sheet is a genuine improvement over manual machines — you can guide the dough through the rollers without the awkward one-hand-crank, one-hand-tug dance.

Roller width: 6 inches | Thickness settings: 8 | Included cutters: Fettuccine (6mm) + Spaghetti (3mm)

Pros:

• Motorized rolling — mixer does the work, you focus on dough handling
• Both hands free to guide and catch the dough
• Consistent, even rolling across full thickness range
• Easy attachment and removal — slides into the mixer hub
• Compact storage — fits in a drawer
• Good value if you already own a KitchenAid

Cons:

• Only works with KitchenAid stand mixers (Artisan or larger recommended)
• Slightly narrower roller width than the Marcato Atlas
• Requires the mixer to be pulled to the front of the counter
• Can struggle with very stiff dough — the mixer hub has limits
• No angel-hair cutter (knife-cut or buy separate attachment)

Best for: KitchenAid owners, especially those who make pasta regularly. The hands-free rolling makes a meaningful difference when you’re cranking out sheets for lasagna.

3. Imperia Pasta Machine — Best Budget Manual Pasta Machine

The Imperia pasta machine is the Marcato’s main competitor and a solid choice if you want Italian-made quality at a lower price. The build is similar — chrome-plated steel rollers, stainless steel cutters, 9 thickness settings — but the finish is slightly rougher and the gears feel marginally less smooth than the Marcato. That said, it rolls pasta perfectly well and will last for years with basic care.

Roller width: 6.9 inches | Thickness settings: 9 | Included cutters: Fettuccine (6mm) + Tagliatelle (3mm)

Pros:

• Good Italian-made quality at a lower price than Marcato
• Chrome-plated steel rollers — corrosion-resistant and smooth
• Solid clamp holds firmly on most countertops
• Two good cutters included
• Simple, user-repairable design

Cons:

• Gears are slightly less smooth than the Atlas 150
• Clamp is plastic (same issue as Marcato)
• No angel-hair cutter
• Finish is not as refined as the Marcato
• Manual only

Best for: Budget-conscious cooks who want a quality manual machine without spending Marcato money. The Imperia is 85-90% of the Marcato at 60% of the price.

4. Philips Pasta Maker Avance — Best Automatic Electric Pasta Maker

The Philips Pasta Maker is the most convenient option on this list — add flour and liquid to the mixing chamber, select one of 8 preset programs, and walk away. The machine mixes, kneads, and extrudes the dough through one of 8 included disc molds — spaghetti, fettuccine, lasagna sheets, penne, macaroni, and more. A batch takes about 10 minutes from start to finish. The extrusion process produces pasta with a slightly rougher texture than rolled pasta, which helps sauces cling better.

Type: Fully automatic extruder | Included discs: 8 (spaghetti, fettuccine, penne, macaroni, lasagna, and more) | Capacity: Up to 1 lb per batch

Pros:

• Fully automatic — mix, knead, extrude without hands-on work
• 8 different pasta shapes from one machine
• 10-minute cycle from fresh pasta to plate
• Rougher extruded texture holds sauce better than rolled pasta
• Easy to use — even someone who’s never made pasta can get good results

Cons:

• Expensive compared to manual machines
• Takes up significant counter space
• Only makes extruded pasta — no rolled pasta for ravioli or lasagna sheets
• More parts to clean (extrusion disc, mixing chamber, screw)
• Limited capacity — can’t make more than 1 lb at a time

Best for: People who want fresh pasta with minimal effort and time commitment. Not for purists who insist on hand-rolled pasta.

5. Marcato Atlas 180 — Best Professional Manual Pasta Machine

The Marcato Atlas 180 is the big brother of the Atlas 150 — wider rollers (7.5 inches vs 6.9) and the optional motor attachment makes this a semi-professional setup. The wider roller means you can make larger lasagna sheets without trimming and roll more pasta per pass for higher-volume cooking. The build quality is identical to the 150 — chrome-plated steel throughout — but the extra width makes a difference when you’re rolling dough for a dozen people.

Roller width: 7.5 inches | Thickness settings: 10 | Included cutters: Fettuccine (6.5mm) + Tagliatelle (3mm)

Pros:

• Wider roller handles larger pasta sheets
• Same excellent Marcato build quality
• Optional motor attachment available
• 10 thickness settings
• Steel gears — smoother than budget alternatives

Cons:

• More expensive than Atlas 150
• Wider footprint on the counter
• Still a manual machine (motor is extra)
• Overkill for occasional pasta makers
• Same plastic clamp as the 150

Best for: Serious home pasta makers who regularly make pasta for groups, or anyone who wants room for wider sheets for lasagna and ravioli.

6. CucinaPro Pasta Extruder — Best for Shaped Pasta

The CucinaPro is a dedicated pasta extruder that focuses on one thing: making shaped pasta like macaroni, fusilli, and penne that you can’t get from a roller-style machine. It comes with 8 extrusion discs for different shapes. The mixing and kneading are manual (you make the dough separately and feed it into the extruder), which gives you more control over hydration than a fully automatic machine. It’s less convenient than the Philips but gives you more flexibility with dough recipes.

Type: Manual extruder (motorized extrusion, manual dough prep) | Included discs: 8 shapes | Max capacity: Small batch (1-2 servings per batch)

Pros:

• Makes shaped pasta that roller machines can’t do
• 8 different shape discs included
• Manual dough prep gives you more control
• More affordable than fully electric machines
• Compact footprint

Cons:

• Requires separate dough mixing and kneading
• Motor is not as powerful as the Philips
• Batch sizes are small — feeds 1-2 people
• Dough needs to be the right consistency or extrusion is uneven
• Can be finicky to clean

Best for: Home cooks who want to make shaped pasta (macaroni, fusilli) without spending Philips money, and don’t mind the extra hands-on prep.

Comparison Table

FAQ

Is fresh pasta worth the effort compared to dried?

Yes, if you care about texture. Fresh pasta has a soft, tender bite that dried pasta can’t replicate, and it cooks in 1-3 minutes instead of 8-12. That said, dried pasta is better for dishes with thin, oil-based sauces — the rougher surface of dried pasta holds sauce better than smooth fresh pasta. For rich, creamy sauces and ragù, fresh pasta is noticeably better.

Can I make gluten-free pasta in these machines?

Some machines handle gluten-free dough better than others. Manual roller-style machines (Marcato, Imperia) can be tricky — gluten-free dough is more fragile and tears easily during rolling. The KitchenAid attachment works reasonably well if you go slowly. Electric extruders like the Philips are the best option for gluten-free pasta because extrusion doesn’t stretch the dough the way rolling does. Some of the Philips’ discs are labeled specifically for gluten-free recipes.

How do I clean and maintain a pasta machine?

Never wash a manual pasta machine with water or soap — the steel rollers will rust. Instead, use a stiff brush to remove dried dough after each use. Wipe the rollers with a dry cloth. For the KitchenAid attachment, the same rules apply — brush, don’t wash. For electric extruders like the Philips, the discs and mixing chamber can be washed by hand or in the dishwasher. The main body should only be wiped down. Every machine will benefit from an occasional drop of food-grade mineral oil on the gears.

Do I need the motor attachment for the Marcato?

Not at first. The manual crank works fine. The motor attachment is useful if you’re making pasta weekly or rolling large batches, but for most home cooks, the manual approach is part of the process — you can feel when the dough is at the right consistency by the way it rolls through the gears.

The Bottom Line

The Marcato Atlas 150 is the right answer for most people. It’s well-built, affordable, and will outlast you. If you already own a KitchenAid stand mixer, the pasta attachment is a smarter buy — you skip the manual cranking and get both hands on the dough. The Philips makes sense if convenience is your top priority and you’re willing to trade texture for speed. The Imperia is a solid budget pick that’s 90% of the Marcato for less money. Skip the Atlas 180 unless you regularly make pasta for crowds, and buy the CucinaPro only if you specifically want shaped pasta.

The best pasta in the world comes from a machine that gets used regularly. Pick the one that fits your cooking habits, not the one with the most features.

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