Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

How to Choose a Pasta Machine

Swiss Chard & Ricotta Ravioli with Brown Butter Sauce

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

If you’re in the market for a pasta rolling machine, you’ll quickly see you can spend anywhere from $30 for a small hand-cranked machine to $1,500 for a motorized restaurant-grade machine, with plenty of models and prices for both kinds in between. Which to choose?

Call me old-fashioned, but I love the hand-cranked kind. Making pasta this way feels to me as it should: rustic and homey. Because the ravioli recipes from our How to Make Ravioli article make a small amount, a hand-cranked model will easily get the job done. The advantage, aside from a lower price, is that you control the speed of the rollers. Hand-cranked models are smaller than most motorized models, too, making them easy to store. On the downside, you have only two hands, which can make it challenging to handle the pasta sheet while also cranking the machine.

Though I don’t love the noise of a motorized model, the automatic rolling lets you use both hands for feeding and catching the pasta sheet. It’s a good choice if you’re making large amounts of pasta.

Get the recipes
Swiss Chard & Ricotta Ravioli with Brown Butter Sauce   Beet & Blue Cheese Ravioli with Butter Sauce   Butternut Squash Ravioli with Butter Sauce and Toasted Hazelnuts

Swiss Chard & Ricotta Ravioli with Brown Butter Sauce

 

Beet & Blue Cheese Ravioli with Butter Sauce

 

Butternut Squash Ravioli with Butter Sauce and Toasted Hazelnuts

Photos: Scott Phillips

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.