--- product_id: 904092 title: "MARCATO Atlas 150 Classic Manual Pasta Maker Machine, Made in Italy, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini. Made in Italy" brand: "marcato" price: "Β₯57651" currency: JPY in_stock: true reviews_count: 13 url: https://www.desertcart.jp/products/904092-marcato-atlas-150-classic-manual-pasta-maker-machine-made-in store_origin: JP region: Japan --- # 150mm max pasta sheet width 10 precision thickness settings Chrome-plated steel durability MARCATO Atlas 150 Classic Manual Pasta Maker Machine, Made in Italy, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini. Made in Italy **Brand:** marcato **Price:** Β₯57651 **Availability:** βœ… In Stock ## Summary > 🍝 Elevate your kitchen game with Italy’s iconic pasta maker – because fresh is always in! ## Quick Answers - **What is this?** MARCATO Atlas 150 Classic Manual Pasta Maker Machine, Made in Italy, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini. Made in Italy by marcato - **How much does it cost?** Β₯57651 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/904092-marcato-atlas-150-classic-manual-pasta-maker-machine-made-in) ## Best For - marcato enthusiasts ## Why This Product - Trusted marcato brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Versatile Pasta Creations:** Craft lasagna, fettuccine, tagliolini & 11+ shapes with optional accessories - β€’ **Precision at Your Fingertips:** 10 adjustable thickness settings for perfect pasta every time - β€’ **Effortless Clean-Up & Upgrade:** Easy dry brush cleaning and compatible with Pastadrive motor for hands-free operation - β€’ **Built to Last, Made to Impress:** Premium chrome steel body ensures durability and timeless Italian elegance - β€’ **Authentic Italian Craftsmanship:** 100% made and assembled in Italy since 1930, a legacy of quality ## Overview The MARCATO Atlas 150 Classic is a premium manual pasta maker crafted from durable chrome-plated steel, offering 10 thickness settings and a maximum sheet width of 150mm. Designed and assembled in Italy, it enables the creation of multiple pasta types including lasagna, fettuccine, and tagliolini. Compatible with motorized upgrades and easy to clean, it combines traditional craftsmanship with modern convenience for the discerning home chef. ## Description For lovers of Italian design and style. This most popular machine to make fresh home-made pasta. With the Atlas 150 Classic, you can easily make lasagna, fettuccine, tagliolini, and 11 other pasta shapes thanks to the wide range of separately available accessories. This machine is made with high quality chrome steel. The smallest details of each part are designed to enhance it's elegance, ensure product durability and simplicity. Atlas 150 produces pasta sheets with a max width of 150mm (6"). Compatible with the separately available Pastadrive Motor for greater ease and flexibility. Easy to clean: Let sit out for 30 minutes and then clean off remaining dough residue with a dry cleaning brush. The machine is not dishwasher safe. Guaranteed against manufacturing defects under 2-year warranty (from date of purchase) & does not cover damage caused by improper use. 100% made and assembled in Italy. Since 1930 Marcato has been passionate about developing products that make people happy. The culture of healthy eating is the first step towards well-being: starting with pasta made with simple and healthy ingredients - the symbol of the Mediterranean diet. All Marcato products are made for people who love all things expertly crafted and have rediscovered the joy of good food. ## Features - Material Type: Nickel-Plated Steel, Chrome-Plated Steel, ABS - Included Components: User Manual ## Technical Specifications | Specification | Value | |---------------|-------| | Asin | B0009U5OSO | | Best Sellers Rank | #12,030 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #5 in Manual Pasta Makers | | Blade Material Type | Aluminum | | Brand Name | MARCATO | | Color | Chrome | | Customer Reviews | 4.6 4.6 out of 5 stars (27,663) 4.6 out of 5 stars | | Global Trade Identification Number | 08000011002057 | | Included Components | Pasta Maker | | Item Dimensions L X W X H | 8"L x 8"W x 7"H | | Item Type Name | pasta maker | | Item Weight | 2.6 kg | | Manufacturer | MARCATO | | Manufacturer Part Number | MC002057 | | Material Type | Chrome Steel | | Maximum Sheet Thickness | 4.8 millimeters | | Minimum Sheet Thickness | 0.8 millimeters | | Model Number | 8320 | | Number Of Discs | 3 | | Number Of Items | 1 | | Number Of Settings | 10 | | Operation Mode | Manual | | Unit Count | 1 Count | | Upc | 739485263814 | ## Product Details - **Blade Material:** Aluminum - **Brand:** MARCATO - **Color:** Chrome - **Included Components:** Pasta Maker - **Item Weight:** 2.6 kg - **Material:** Chrome Steel - **Number Of Discs:** 3 - **Number of settings:** 10 - **Operation Mode:** Manual - **Product Dimensions:** 8"L x 8"W x 7"H ## Images ![MARCATO Atlas 150 Classic Manual Pasta Maker Machine, Made in Italy, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini. Made in Italy - Image 1](https://m.media-amazon.com/images/I/61bbptSFINL.jpg) ## Available Options This product comes in different **Size** options. ## Questions & Answers **Q: can I make thin noodles (they don't have to be long, just thin) and also make thin spaghetti and macaroni?** A: The Marcato 150 comes with a dual sided attachment for making Fettuccini or Spaghetti. There are other attachments available for Linguini, Vermicelli, (Thin Spaghetti), Cappelinni (Angel Hair). You can also make Lasagna or Ravioli. How long your noodles are is up to you. When you "roll out" the dough through the rollers, you start at 0 (rollers wide apart), then dial up the numbers until you get the thiness you need. The dough will get longer as you roll it out, so just cut the dough to the length you'd like. For Spaghetti or Fettuccini, I usually go to "7", skipping every other number. I have no problem keeping the rollers clean. The key to making great pasta is a dry dough; elastic, but not wet or sticky. You just lightly brush off the rollers, because the dough will not stick. If it does, let the dough dry, then it will brush off easily.Easy recipe for pasta dough:2 cups Semolina flour2 cups All Purpose flour6 eggs2 Tablespoons Olive Oilpinch of saltI let my bread machine do the work, but you can knead it.....the important thing is to wrap the dough in plastic, and let it rest for 30 minutes.Depending upon humidity, you may need to add 1 or 2 tablespoons of water. Fresh pasta is WAY better than boxed, IMHO.I'm never quite sure what people mean by "macaroni", but if you mean a short, hollow noodle, this machine will not do that. **Q: is there a website with instructions for the marcato model 180** A: The Marcato 180 is just a slightly wider version of the Wellness 150. The operation is identical and these machines are very easy to use. There are websites and YouTube videos. Use a search engine like Google. Type in "Marcato 150 directions", you'll get many results. Here a link to one site: http://www.fantes.com/marcato.htmlMy hints:Make sure your dough is the right consistency and not sticky. You will learn this quickly, so don't worry. NEVER wash your machine. Remove any stuck dough with your hand. Let the rest dry and brush away. The next time you use the machine, pass a small amount of dough through to pick up any traces of dried dough. Throw this dough away.If you want a good dough recipe, try this one (there are many, so experiment):2 Cups Semolina, 2 Cups All purpose flour, 6 medium eggs, 1 Tablespoon Olive oil, pinch of salt. You can knead the dough, but I toss mine in a bread machine and it works great for me. It's important to let the dough "rest" for 30 minutes to 2 hours, wrapped in plastic wrap, before rolling out your pasta. Also, let your eggs warm to room temp before using. Finally, if the dough is too wet (sticky), add some flour. If too dry, add a table spoon or two of water.After rolling out a small ball of dough, I make a short rectangle of dough. I start using the rollers at position 0, then skip a number, using the machine rollers to progressively make the pasta sheet the thickness I want for the pasta I'm making. Sounds hard, but do it once and you'll see it's simple. Fettuccini may go to 5, spaghetti - 6, cappellini - 7 or 8, but that's me.You'll learn how to use this excellent machine, quickly and once you do, you will make great pasta in a short amount of time. I usually make extra, dry it well, and use it a few days later. Fresh pasta cooks fast, 2-5 minutes, so the little effort expended when making it, is regained when cooking it.....Like anything new, it seems complex at first and maybe even confusing. Don't worry! It's actually way easier than it appears and the fresh pasta is fantastico! If you have any questions, let me know, I'll try to answer them, and I'm sure you'll get some great advice from others. Get the machine, you'll really love it and the pasta. Cheers! **Q: The recipe in the instructions booklet that came with the machine states "Do not add any salt!" Can anyone tell me why?** A: A small amount of salt added to the pasta mix will NOT weaken the gluten appreciably (always added to artisan bread dough) nor will it harm the texture or cause it to "disintegrate" while it is boiling. All of that may be scientifically accurate in its pure form, however if you want to add flavor to your pasta add some to the dough and a good bit of salt to the boiling water, but not so much as you would have added if making bland (saltless) pasta dough. In the case of using this machine, he harm in adding salt to the dough is that (over time) it will pit and eventually damage the surfaces of the machine... yes, even though it is "Stainless" steel. For more about this topic, see YouTube video titled "How to Make Egg Pasta (an in-depth guide)" starting at time-line 5:35. **Q: does this pasta maker come with the vice clamp to secure to your table or counter?** A: Yes...I use a potholder under the pasta maker & under the side where the clamp tightens as not to mar my table! ## Customer Reviews ### ⭐⭐⭐⭐⭐ The ONLY non electric version to buy! *by on Reviewed in the United States December 22, 2013* I first learned how to make pasta decades ago by the amazing Marcella Hazan who answered a question from a student who wanted to know the difference between this machine and an extruder for making spagetti. Her answer still makes me chuckle and I tell the story often. This was her answer: "You live on the third floor of an apartment building and you need to get down to the street, you can walk down the stairs or you can jump out the window...both get you to the street but in different states...the extruder is jumping out the window, this machine is walking down the stairs".There is no better way to make pasta than with this machine, known by all the best chefs...I've never known one to break. Now in full disclosure I have been using my KitchenAid pasta attachment for years as I like having both hands free, but miss the simplicity of the non electric option and my atlas remains with my previous employer...I like knowing if the lights go out I can still make pasta. Although the 180 model is wider, I find all my ravioli molds, like the norpro are the perfect width for this machine. It would be useful for those that use the ravioli rolling pin, as they are about 18 inches wide, but for most people the 150 model is just perfect.As most other reviewers will tell you, making the perfect pasta does not mean mastering this machine...it's really very easy to use...it's mastering the perfect pasta dough. If your dough is the perfect consistency it will go through the machine effortlessly. Although there is a learning curve involved...your not breaking the genetic code here...you just need trial and error and some patience. Youtube videos are great but nothing but trial and error will teach you the "feel" of perfect pasta dough. The best advice I can give you is to tell you the dough is a lot dryer than you would think...in the bowl it's granular the size of peas or smaller but if you take a handful and squeeze a fistful it will hold together. I will also tell you that even with my KitchenAid with the 475 watt motor, the dough hook will strain when kneading and I do most of my kneading by passing it through the number one setting multiple times (10-12). The first few times you pass it through you will think you are a failure...it will not come out in one piece but in various jagged pieces and look like a mess...that's okay, the gluten has not fully formed yet even if you DID knead it and let is rest 30 minutes. Just do your best to put the pieces together and keep passing it through...after many passes...maybe a dozen more or less you will see the dough change as the gluten develops. A slight sheen to the dough and more uniform and pliable. Once you can form one piece of this dough through the number one setting, you can go on to number two...some people go through number two twice...sometimes I do, sometime I don't and I have no reason as to why...just my mood of the minute. After that go through each setting only once. I strongly suggest looking at some youtube videos to give you more confidence before trying. The following are just some various tips:I don't use the automatic ravioli machines from any makers because the pasta must be thick enough not to tear apart (usually setting 3) and I find that too thick for good ravioli (I usually use 4). The Ravioli makers with a press like the norpro are easy to use and make a better ravioli.I make big batches of dough at one time and freeze my fresh ravioli or pasta...if you do this you will need to work with small balls of dough...if they are too big your sheets will be too long to handle. Make sure to keep the other pasta dough from drying by covering with a damp paper towel and check frequently because it will dry quickly...I usually redampen the towel after each sheet. For a sheet of ravioli that will give me a top and a bottom for my mold I use a piece of dough about the size of a tangerine. Three cups of semolina flour with three eggs ect...give me four balls of dough and I gather the scraps from each tray and it gives me enough for another full tray when I'm done.Check your roller each time before adding the dough to it...even the smallest crumb of dough left behind will cause your dough to rip.If you don't have a pasta drying rack but you have a dishtowel rack, the kind with three long bars you attach to the wall to hang multiple dishtowels to, it works better than most racks because your pasta can be really long.Add ins to your pasta are great but many will cause tears at thinner levels, especially fresh cracked pepper. Even if you buy chopped spinach, put it through your food processor in small batches for best results.When you get the confidence to try ravioli, ignore all the OCD comments about making sure all the air is out of the "pillow", I read where once reviewer actually used a toothpick to get out air bubbles. I gently press the top layer of dough over the filling once in the tray, but I have never gotten anal about it and never had a ravioli burst on me. Also when cooking use a gentle boil not a rolling boil for ravioli, this will also prevent bursting. I have used water to seal my edges before going over with a rolling pin and I have used nothing...I found no difference. When using a mold like the norpro, put in more filling than you would think...once you press down it will fill in the voids and give you a nice filled "pillow".Please learn this lost art and teach it to your children and grandchildren...it is a wonderful way to spend a weekend day and you can make tons to freeze in serving portions for later use (freeze first on cookie sheet than transfer to plastic bag or foodsaver). Nothing you can buy is as good as you can make for a fraction of the price. ### ⭐⭐⭐⭐⭐ Unboxing video. WORKS GREAT!!No plastic gears *by on Reviewed in the United States May 5, 2026* This pasta maker/roller came well packaged with instructions included. I yook it apart(not shown in video), and this one does come with the metal gears NOt the plastic gears thankfully. There have been no issues so far. The hand crank works great and it actually very easy to turn. It is lightweight, and the included table clamp works great(be sure to not overtigten as to not mess up your table or counter top). The pasta rolls out smoothly(use Semolina flour when going to different thicknesses to help keep pasta from sticking). All in all a solid product so far. Attatched is my unboxing video(sorry I haven’t done an unboxing video in a good while), that shows the unit and attatchments. Hoghly recommended, and I would but from this seller again. ***SEE VIDEO FOR A DEMO ON HOW TO REMOVE THE RODS AND LITTLE SCRAPER PIECES TO BETTER GET THEM CLEANED*** As stated in the intruction manual, do NOT run the main unit in the dishwasher or soak in water. Use a damp cloth to clean the cutting blades(or a cleaning brush. Wear gloves if tou want to help keep yourself from getting cut). Easy to use. Be sure to heavily flour your pasta after it has rested for 30-60 minutes as you roll it through the machine to help prevent the pasta from sticking everywhere. ### ⭐⭐⭐⭐⭐ High-quality, well-built pasta maker that delivers excellent results *by on Reviewed in the United States January 22, 2026* The MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker is impressively well made. It’s solid, heavy, and feels like it’s built to last. The adjustment dial is precise, and the hand crank turns smoothly even with thicker dough.It produces consistent pasta sheets with clean edges and uniform thickness, making it easy to create a variety of pasta styles. Cleanup is simple as long as you follow the recommended method and let any dough dry before brushing it off.Overall, this is an excellent manual pasta maker that feels professional-grade and performs exactly as expected. Highly recommended for anyone serious about making fresh pasta at home. ## Frequently Bought Together - MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel. Makes Lasagna, Fettuccine & Tagliolini . - MARCATO Made in Italy Spaghetti 150 Attachment for Atlas 150 Pasta Machine, Chrome Steel - 8SOM Bamboo Pasta Drying Rack with Transfer Wand and 12 Bars, Easy to Transfer for Drying Pasta and Cooking, Special Suspension Design for Large Storage --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.jp/products/904092-marcato-atlas-150-classic-manual-pasta-maker-machine-made-in](https://www.desertcart.jp/products/904092-marcato-atlas-150-classic-manual-pasta-maker-machine-made-in) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-08-21*