Introduction
For those who are thinking about buying a pasta machine, but are worried about whether they will actually use it or whether they will be able to use it properly.
The same chewy fresh pasta you'd eat at an authentic Italian restaurant.
Have you ever thought, "How much fun would it be if I could make this at home?"
I was one of them. I longed for the flavor and texture that couldn't be achieved with commercially available dried pasta.
So I purchased an Italian pasta machine called the MARCATO Atlas 150.
It's been a few years since I started using it, but it's still in active use.
In this article, I would like to take a closer look at the appeal of the Atlas 150, how it feels to use, and even some basic recipes.
What is Atlas 150?
The MARCATO Atlas 150 that I use is
This is a classic model of manual pasta machine made by Marcato, a long-established Italian manufacturer.
Marcato SpA was founded in 1930 by Otello Marcato in Padua, northern Italy.
Starting with the passion to "create the ultimate pasta machine", we have remained consistent to this day, insisting that our products are 100% Made in Italy.
All manufacturing is carried out in our own factory, with strict, uncompromising quality control from processing to assembly.
Furthermore, technological innovation has progressed under the leadership of current CEO Pietro Marcato, and the company has received high praise for its design, including "color anodizing," which makes it possible to offer a beautiful range of colors.
The Atlas 150 is packed with tradition and technology, and its compact design makes it easy to use at home.
When you actually put it out, it doesn't take up much space, and it's easy to store when not in use, which is a nice feature.
The standard cutter allows you to make two types of pasta: "Tagliolini (approximately 1.5 mm wide)" and "Fettuccine (approximately 6.0 mm wide)," which is enough to let you enjoy the world of hand-made pasta.
In addition, by adding optional items sold separately, you can also try making ravioli and pasta of various widths. The expandability that can be freely expanded according to your preferences is also attractive.
Let's try it: How to make basic pasta dough
Here I will introduce the recipe for the "basic pasta dough" that I always make, and the process for shaping it using the Atlas 150. 
Ingredients (serves 2)
・Durum semolina flour: 200g
・Eggs: 2
・Salt: 2 pinches
・Olive oil: 2 tsp
・(Optional) 2 pinches of baking soda (for those who like a chewy texture)
*You can make it with just 100g, but it is easier to knead and less likely to fail if you use 200g or more.
How to make it
1.Put durum semolina flour in a bowl and add eggs, salt, and oil (or baking soda if you have it) in the center. The olive oil helps to make the noodles smooth.
2.Using one chopstick, mix the egg while incorporating the surrounding flour. 
3.When the flour no longer sticks to the chopsticks and small lumps form in the bowl, knead with your hands.
4.Knead for at least 5 minutes until the dough comes together and the moisture is evenly distributed.
5.Wrap in plastic wrap and refrigerate for at least 1 hour (preferably overnight).
6.Sprinkle flour on a work surface and roll out the dough with a cotton swab to about 5mm.
7.Cut the dough to a size that will fit into the pasta machine, set the dial to 0, and roll it out using the rollers. Once it has been rolled out to number 3, rotate the dough 90 degrees, fold it in thirds, and start again from number 0.
8.Finally, roll it out to number 6 and it will be the perfect thickness for lasagna.
9.Replace the handle with a cutter and cut the noodles to your desired width. Don't forget to sprinkle flour on the noodles to prevent them from sticking together after cutting.
10.The recommended boiling time is 3 to 4 minutes.
Good points I noticed when using it and things to be careful about
Pros
・Authentic fresh pasta texture that you won't believe you made yourself
・You can also make your own noodles, such as fettuccine, which are hard to find dried.
・By changing the ingredients you knead, you can enjoy a variety of noodles, including those with spinach, cocoa, and chili peppers.
・By changing the width and flavor of the noodles to match the sauce, you can broaden the range of dishes you can make.
Points to be aware of
・Do not wash with water (clean with a brush or dry cloth)
・Noodles with extremely low water content (such as udon and ramen) are easily subjected to pressure, and forcing them through the machine can cause breakdowns.
Advanced version: Gyoza skins, ramen, and udon noodles! 
The Atlas 150 can also be used to make noodles other than pasta.
For example, gyoza wrappers. Use a dough that is a little wetter than basic pasta dough, roll it out thinly with a roller, and cut it into a circle using a ring ring to create a handmade wrapper of uniform thickness. It's chewier and tastier than store-bought wrappers!
It is also possible to roll out or cut udon or ramen dough while paying attention to the water content (please avoid putting it through the roller at an excessive thickness or hardness).
Taking advantage of the wide dough, it can also be used for ravioli, handmade products, crackers, etc. It is a machine that goes beyond the boundaries of "noodles" and can be enjoyed endlessly depending on your creativity.
Summary: Homemade pasta is more accessible and fun than you might think!
The MARCATO Atlas 150 is not just a pasta machine. It is like a true "kitchen companion" that allows you to enjoy authentic pasta at home.
Every time I make pasta, I feel the texture of the dough, the aroma of the wheat, and the joy of making it with my own hands. As I get used to it, I change the flour mixture and the cutter I use, and I get more and more addicted to making noodles to my liking.
Before you buy it, it may seem a little intimidating, but once you actually use it, you'll find it's simple and a tool that you can use for a long time.
Fresh, chewy pasta has a different flavor to dried pasta. Making a dish with your own hands is sure to bring a little excitement to your dinner table.
