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.
Photos: Scott Phillips