Philips HR2370/05 Compact Pasta and Noodle Maker, White

This is the second time we buy this machine. There is a part that is wore out after 6 years and I cannot find the part even on Philip’s website. The machine is easy to use and easy to clean, the past it makes is better than we anywhere we can get.

Bought it for my husband for Christmas. It is so easy to use and requires only 3 ingredients for amazing tasting noodles. My husband is the cook and super impressed with the ability of such a small machine. It’s small enough to easily store it and all the parts a dishwasher safe, saving me time! Great quality!

Small and easy use

Se hace la pasta muy pronto y es muy fácil de limpiar en el momento. Si se ve la masa polvorienta y que va muy lenta, echarle 10 ml mas de agua. Sale una pasta muy sabrosa y sabes que lo que comes es sano, ya que lleva la harina que tu le pones, los huevos y el agua. Yo le echo 3 huevos no grandes por cada 400 gramos de harina y el resto agua hasta los 160 ml (o un poquito más, como 10 ml) y sale fantástica. Ya no quiero más pasta comprada ni más restuarantes italianos caros

We made all our bread with a bread machine now. Shipping Udons when everybody stays at home for lunch cost us a fortune. Organic spaghetti tastes OK if we fry it. So it seems that this machine will be a good choice if it works. I never believed the videos of making noodles. And it looked like a whole of extra junk to clean up. But this one is from Philips. And if I don't like it I can return it, most likely leaving it out at my door. I didn't think about economics before. The worse you can get is saving 23 cents per 200 g of noodles without the egg, for 2 to 3 people. This compares organic flour with organic spaghetti from Whole Foods, doesn't count electricity, water, and labor So it takes 1.9 years to break even if you make 200 g every day. If you add the organic egg, you are losing 19 cents per 200 g of noodles. But spaghetti doesn't have eggs. The disassembly and reassembly were easy. Except that the triangle marker on the spaghetti disc was so faint that I thought the manual was talking about something else. The process is so much easier than the bread machine. There is no confusion. Pour 200 g of flour into the chamber out of the way. Close the lid and then turn on the machine. And then pour an 80 ml total of egg plus water into the chamber slowly over the lid. There are only 80 ml of liquid so it can't take much time. There are only 200 g of flour so the whole process doesn't take much time either. I can't believe that the machine did it right the first time. There are no sensors. A simple motor is controlled by a program. But the machine makes spaghetti like a robot. A spaghetti isn't uniform across the length but the imperfection disappeared after cooking. If not cooking immediately, I would cover the spaghetti so it won't get dry easily. It will start stiffening up and may break when you move them. I boiled the basic spaghetti recipe for 8 minutes. It tastes like, well, spaghetti. You can put everything except the motor into the dishwasher. All the plastic is of good quality. They can be rinsed clean. There is a brush with a hard scrubber and a silicone soft scrubber to take out the few flours that are left behind. The flat cleaning tool is actually the metal pin in the middle, each end of which is used to clear holes on the discs. It's not Korean ramen, not authentic udon, but I've been there before settling on spaghetti now. I'm very happy with it. Perhaps I'll think of something that justifies me against ordering spaghetti on our weekly grocery order.