Philips 7000 Series Pasta Maker - ProExtrude Technology, Versatile Mixing Ability, 8 Shaping Discs, Perfect Dough, Easy Clean, Up to 8 Portions, White (HR2660/03)

I absolutely love this pasta maker. It is definitely not light-weight, nor chintzy. It is solid, and quite the workhorse of a machine. It was highly recommended by members of the pasta group I'm in on fb, so when it happened to go on sale close to Christmas, I had to try it. I love that it comes with so many popular dies to get you started, and they all fit in a drawer within the compact machine. This machine is not intimidating at all, and makes having fresh pasta so easy! I loved it so much, I bought one of these machines for each of my adult children's families so they can also include the grandbabies in the fun and ease of helping make something so easy and delicious. Thier gifts all included this machine, an Escali glass scale, and a case of six 2.2kg Caputo Simola flour. I get pictures of the grandbabies having so much fun helping make pasta for their family's meals. I cannot recommend this high enough!

Makes lots of fresh pasta. Many dies are available. Mixing works well. Keep the mix dry or you will fight the process. I use about half the water and have had good success. Works with regular, semolina and pasta flours including 00. Fresh pasta cooks quicker than store bought. Even your own dried pasta cooks faster than store bought.

This is an incredibly great pasta machine. It’s easy to use. Makes great pasta and cleans up quickly.

Worked great for 3 months. The easiest way to make fresh pasta.Unfortunately, the dough while mixing pushed out the lid so much that the clip holding the lid broke. Tried to call the Phillips customer service but their phones are not responding and their chat agent he does not handle pasta makers and refers me to the phone number that does not respond.

My wife is hoping that the initial infatuation wears off, because I'm making pasta every day since it arrived. 00 flour, semolina flour, rice flour (yeah...oriental rice noodles or wonton shells!), mixtures of all of the above. No skills required at all...dump ingredients into machine, press button, wait for pasta to slide out. Everybody says to dry the pasta for a bit, but I think I prefer it right into the boiling water where it cooks in about 90-120 seconds.. One of the cool parts is that you get to decide for yourself how you like it best; type of flour, how long dried, etc. The best part: machine comes apart and cleans in about 2 minutes by hand, or you can just throw all the parts into the dishwasher . The only thing to remember is to resist the urge to clean the shaping die right away. Getting the sticky dough out of the little holes can be fiddly. Force yourself to wait half an hour or so and all of the dried dough just pops out.On the whole, it's so easy to use and clean that there's no reason not to use it every day if you want to. I start a sauce, while it's simmering I make the pasta, boil it for a couple of minutes, and done. You can actually have fresh pasta in the time it takes cook dried pasta because the machine will make the pasta in the time it takes the water to boil. My only mild disappointment is that It doesn't have a rigatoni die, and I really like big chunky pasta.

This machine is pretty solid. Lots of metal where it counts, which is nice. It does work well, and based on reviews for other similar machines it sounds like this is the one to get. I do wish it had some more power and used bronze/brass dies, because both those improvements would improve the final product. BUT, when you look at the most affordable options out there with double the power and brass dies, they start at about 3x the price. It would be nice to see those stats in a consumer machine that didn’t have to be imported straight from Italy, but that’s the market right now.I find the included dies to make pasta that’s thicker than I’d prefer. There are companies online that sell brass dies and an adapter, and they work quite well in this machine. More power would create more pressure against the die, which would help create stronger shapes that would hold up better to drying the pasta for long-term storage. But for the time being, my opinion is that this is the best option if you don’t want to buy a light commercial machine from Italy for $1000+.One cool thing about this is the ability to make pastas out of a variety of other flours. I’ve seen recipes for gluten-free pastas, pastas made from chickpea flour, almond flour, low-carb flour alternatives, with added squid ink or vegetable juice or powder, etc. If you really want to experiment and do some interesting things with pasta, and especially if you want hollow shapes like rigatoni and bucatini, this is going to be your best option.

Works great, but only when you get the amount of liquid and flour exactly right. It is actually just as fast to make pasta and cook it with this machine as it is to cook hard pasta from a bag.

So simple to use - I bought this as a replacement for a Phillips pasta maker I purchased 10 years ago. This model is sturdy with well thought out design and a lot less expensive than my previous machine.