If you have never tried making your own pasta before then you probably don’t realise quite how easy it is. I have two young kids and have always shied away from the extra effort needed to make fresh pasta. However, the added work is certainly worth it and is actually a great activity to do with kids.

The Marcato Atlas 150 is a manual pasta maker with a great reputation due to its durability and ease of use. The patented Wellness rollers, at the core of the Atlas pasta machine, are fully adjustable to nine thickness settings and feature a state-of-the-art design that prevents sticking during rolling. This makes it easy, for even beginners, to turn out beautiful pasta.

The Atlas lets you prepare 3 pasta shapes: lasagne, fettuccine (6 mm) and tagliolini (1.5 mm).  However, you can buy accessories to make different shapes and you can also purchase an electric motor attachment, with its patented bayonet fitting, to make your work even easier.

Pictured above is the blue version of this stunning pasta maker but it is also available in a range of colours to match your other kitchen appliances and accommodate an array of kitchen colour schemes as seen below

Marcato is a proud Italian, family owned company that has been making pasta machines and accessories for decades. Their pasta machines alone have 5 international patents alone, including one for their special food grade aluminium rollers that are uniquely anodised and made to ensure the a safe and smoothest pasta sheet process of any domestic pasta machine available on the market. To view the entire range from Marcato available click here  

Tomato, Basil and Chilli Fettuccine

Serves 4

Ingredients:

For the Pasta Dough

300g soft wheat flour

3 room temperature eggs

For the Pasta Sauce

5 tbsp olive oil

2 garlic cloves, finely chopped

1 chilli, finely sliced

1 handful of basil leaves

400g can crushed tomatoes

Method:

• Put the flour into a bowl and add the eggs into the middle of the flour.
• Mix the eggs with a fork until they are completely blended with the flour.
• Knead the mixture with your hands until it is completely homogeneous and consistent.  If the mixture is too dry, add some water; if it is too soft, add some flour. (A good mixture should never stick to your fingers.)
• Remove the mixture from the bowl and place it onto a lightly floured table. Cut the mixture into small pieces.
• Set the Atlas 150 machine regulator to position 1 and pass a piece of the mixture through the machine while turning the handle. Repeat this operation five to six times, folding the dough over and adding flour to the middle if necessary.
• When the dough has taken a regular shape, pass it through the rollers set on number three.
• With a knife, cut the dough crossways in pieces approximately 25cm.
• Insert the handle in the hole for the fettuccine cutting rollers, turn it slowly, and pass the dough through.
• Place the cut pasta on a tablecloth or drying rack and leave it to dry for at least an hour.
• Heat a large frying pan over a medium heat and add the olive oil.
• Add the garlic and chili and fry for 1 to 2 mins or until lightly coloured.
• Add the basil and then the tomatoes. Bring to the boil and simmer for 5 mins. Season to taste.
• Bring a large pan of salted water to the boil. Add the pasta and cook for 2-3 mins.
• Drain and add to the tomato sauce, stir through until coated.
• Serve with Parmesan shavings and basil.