Homemade pasta can be intimidating but trust me: It\u2019s much simpler than you think. Fresh pasta dough<\/a> is as easy as mixing flour and eggs \u2014 and then comes the rolling. If you\u2019re new to using a pasta machine, there may be a slight learning curve, but it\u2019s easy to get the hang of things. When I first started, I never thought I\u2019d be able to make something as intricate as ravioli without professional equipment or culinary training, yet here I am, churning out Homemade Cheese Ravioli<\/a> with ease. New to using a pasta machine? Here\u2019s what you need to know.<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography and food styling by Liz Neily<\/p>\n<\/div> With its simple setup, durable design, and versatility, the Atlas 150<\/a> allows you to create everything from fettuccine and tagliolini (cutters included) to tender ravioli and classic spaghetti.\u00a0<\/p>\n It\u2019s a simple-yet-effective hand-cranked model. Basically, you turn the crank as you feed your dough through the machine\u2019s rollers, which flatten the dough; adjust the thickness of the crank to roll the dough thinner and thinner before cutting it into shapes. It\u2019s quite intuitive! Similar hand-cranked models (those that operate manually without electricity, relying on a turning handle to roll and shape the dough)\u00a0will function much the same way, so the advice below can apply to your own machine.<\/p>\n To set up the Atlas 150, place it on the edge of a clean, flat surface with an overhang, then secure it by attaching the included clamp to the side of the machine and underneath the countertop or chosen surface, tightening it firmly to prevent slipping during use. Since the rollers are part of the base, no extra attachments are necessary to get started.<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography by Danielle Sykes; food styling by Kaitlin Wayne<\/p>\n<\/div> Start by setting the rollers to the thickest setting \u2014 pull out the circular knob on the side of the machine, turn it to the lowest number, and release, letting it snap into place. Working in sections, feed the prepared dough through the rollers while turning the hand crank. To prevent sticking, lightly dust both the dough and rollers with flour as needed. (Having a second set of hands can be helpful \u2014 be sure to reward your assistant with a pasta dinner!)\u00a0<\/p>\n Continue running the strips of dough through the rollers, decreasing the thickness by one notch each time. (This means increasing the number setting on the crank: 1 is the thickest setting, while 9 is the thinnest setting.)<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography by Danielle Sykes; food styling by Kaitlin Wayne<\/p>\n<\/div> Once your dough is rolled to a thickness of around\u00a02 millimeters, which usually corresponds to the “4” or “5” setting on most pasta machines, you\u2019re ready to cut your dough into noodles.\u00a0<\/p>\n To begin, attach the cutting accessory to the front of the machine by sliding into place until it locks, ensuring it\u2019s securely in place. Lightly dust the dough with flour to prevent sticking, then feed it through the cutter in sections while turning the hand crank at a steady pace. Once cut, gently separate the noodles and toss them with a little flour to keep them from sticking together.\u00a0<\/p>\n If\u00a0you want a width of noodle beyond what the attachments provide, you can loosely roll the dough and cut with a\u00a0bench knife<\/a>\u00a0or another sharp knife. The Atlas 150 comes with attachments for fettuccine and tagliolini, but other attachments like the spaghetti cutter<\/a> or ravioli attachment<\/a> can be added to expand your pasta-making options.<\/p>\n You can cook fresh pasta, but you can also let it dry and cook later. To do so, spread your cut noodles out in a single layer on a floured baking sheet or clean kitchen towel, ensuring the pieces don’t overlap. For long noodles, drape them on a drying rack,<\/a> or\u00a0on a\u00a0clean hanger, or even the back of a chair to allow for even air circulation. (If you\u2019re drying smaller pasta shapes like ravioli, this Pasta Drying Tray<\/a> is ideal.) If you plan to cook your pasta soon, let it dry at room temperature for a few hours until it feels dry to the touch but still pliable. If storing for later, allow it to dry completely, which can take up to 24 hours, depending on humidity.<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography by Danielle Sykes; food styling by Kaitlin Wayne<\/p>\n<\/div> Here are some tips to help you achieve smooth, professional-quality pasta every time:<\/p>\n Use the right dough<\/strong>: It\u2019s crucial to have a smooth, elastic dough that isn\u2019t too sticky. If your dough is too wet, it will stick to the rollers, making the process difficult. Let the dough rest for at least 30 minutes (or as directed in the recipe) before using it in the machine.\u00a0<\/p>\n Keep your dough even:<\/strong>\u00a0To keep your dough in an even rectangle, fold it in thirds \u2014 like a letter \u2014 after the first few passes through the wide rollers, then rotate it 90 degrees before rolling again. This helps maintain a uniform shape and ensures even thickness throughout.\u00a0<\/p>\n Flour your dough and rollers<\/strong>: Lightly dust both your dough and the rollers with flour to prevent sticking as you roll the dough through the machine. This simple step will save you from frustration and ensure that your pasta sheets come out perfectly smooth.\u00a0<\/p>\n Don\u2019t rush<\/strong>: It can be tempting to speed through the process, but rushing will only result in uneven or torn pasta sheets. Take your time as you feed the dough through the machine, especially when working with thinner settings.\u00a0<\/p>\n Keep the machine clean<\/strong>: Wipe the rollers and components with a dry brush or cloth after every use. Avoid using water to clean the machine, as moisture can lead to rust. For more tips, check out this step-by-step guide on how to clean a pasta maker<\/a>.\u00a0<\/p>\n Chill pasta before cooking<\/strong>: After rolling and cutting your pasta, let it dry for a short time before cooking, or freeze it for later use. Chilling or drying helps the pasta hold together during cooking and improves its texture. (And when you\u2019re ready to cook, use this handy guide on how to cook fresh pasta<\/a>.)<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div> Helpfully, this machine can handle almost any pasta dough, from traditional pasta to gluten-free pasta and more. Here are some recipes to get started:<\/p>\n Learning to use a pasta machine opens the possibility of enjoying fresh pasta whenever you want \u2014 whether it’s for a cozy weeknight meal or a pasta party with friends.<\/p>\n \n ![\"Pasta](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2024-08\/How-to-clean-a-pasta-maker-2.jpg?itok=TKQkWBxj\")
<\/p>\nMy preferred pasta machine: the Atlas 150 Pasta Machine, a beginner\u2019s best friend<\/h3>\n
Getting started: Setup\u00a0<\/h3>\n
![\"Rolling](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2025-01\/pasta-machine-2.jpg?itok=4K6RnVQ6\")
<\/p>\nHow to roll out your dough<\/h3>\n
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<\/p>\nHow to cut your dough into noodles<\/h3>\n
How to dry your noodles<\/h3>\n
![\"pasta](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2025-01\/pasta-drying-rack.jpg?itok=8Ja7rfH6\")
<\/p>\nTips for pasta machine success<\/h3>\n
![\"Nests](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2024-05\/Semolina-Pasta_blog-2.jpg?itok=m0RurI3g\")
<\/p>\nRecipes to make with the Atlas 150<\/h3>\n
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<\/p>\n<\/div>\nAtlas 150 Pasta Machine<\/h2>\n