We tested 13 pasta makers to find the best manual models, as well as stand mixer attachments. Our six favorites rolled dough well and were easy to use.
Katie Leaird is a recipe developer and food writer who makes far too much pasta and cake on a daily basis. She spent five years at America’s Test Kitchen and now contributes to Kitchn and Hannaford’s. It was easy to use and produced beautiful pasta sheets as thinly as we wanted. It cut the dough seamlessly, too. For a stand mixer attachment, we have a couple of favorites including the model
To find the best pasta makers, I tested eight manual, hand-crank models and four electric machines compatible with KitchenAid stand mixers. I evaluated their performance and ease of use while rolling and cutting three types of pasta dough.The Atlas was the easiest and smoothest manual machine to operate. It made clean cuts and could get dough incredibly thin.The Imperia rolled out thin sheets of pasta without trouble and cleanly cut strands of spaghetti without any tearing.
We really liked how sturdy the Imperia’s clamp was, and it didn’t shift once when we rolled out pasta. We put sheets through every setting without any sticking or bunching, and its spaghetti and fettuccine attachments made clean cuts. We also liked its overall build quality and how well-made it felt.Its crank handle doesn’t lock into the gear, so overzealous rotation can cause it to fall out if you’re not careful.
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