Best electric pasta makers according to redditors

Almost all of them.

The better I get at cooking the less gadget I use. Serving & wood spoons, cheap tongs, good knives and a spider and a spatula are my main and almost only tools.

That being said there are 3 tools that may be considered gadget that I use all the time. A good quality madoline (believe me that's not a gadget!), My pasta machine that I use almost once a week and finally my avocado cutter that I use almost everyday. (I could live without the avocado tool but it's faster and we eat a lot of avocados)

I've used the heck out of this guy: https://www.amazon.com/Philips-Maker-Viva-Collection-White-HR2370-05/dp/B01N3PB5LN

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Makes it a bit too easy, but with all this adulting I've been doing lately I don't have time to do it old school.

Oh I'll definitely be posting here. I just feel like I make a good amount of stuff that isn't really worthy for reddit, but might be interesting in a blog. (Like... who wants to see me rant about noodles all day? I dunno...).

Regarding Hakata noodles: Luckily, Sun Noodle makes some decent ones in their "tonkotsu" ramen packets. So there's hope!

If you're still curious about Hakata noodles, the method I've found/made/used was actually not bad! It's not quite like the standard Hakata noodle, and it's challenging, but doable. Worth a shot I think! Here's the recipe:

(Per portion, measure by weight)

• 99 g King Arthur Bread Flour (approx 12.7% protein by weight)
  
• 1 g vital wheat gluten (approx 77% protein by weight)
  
• 36 g water
  
• 1 g kansui (I use baked soda, as you may recall)
  
• 1 g salt
  
  Tools needed:
  
  
• Food processor. Invaluable for combining the flour with the water. Helps hydrate the flour far better than mixing by hand. A standing mixer is a good alternative.
  
  
• Electric pasta machine. Doing this by hand is insanely tough. The electric rollers will make this recipe possible; I can't imagine doing it without them. Get the kitchenaid attachment, or consider this electric motor pasta machine, which I've had boatloads of success with.
  
  *Some recipes I came across said that a vacuum sealer can actually press dough together. I can't vouch for this (I don't own one), but it might be helpful if you've got it!
  
  You'll notice the kansui level is lower than what I've used for Sapporo noodles, as is the gluten content. Protein often makes doughs thirsty, which would mean needing to add more water, and kansui makes doughs tougher to work with. We're going for more of a bite than a toothsome chew, so it actually works in our favor to reduce the protein content to around 13% total, and keep the kansui level more standard (1% total flour weight is pretty typical).
  
  Steps:
  
  

1. Combine the flour and wheat gluten in a food processor. Blitz until incorporated.
   
2. Combine the water with the kansui, stirring until fully dissolved. Then, add the salt, and dissolve as well.
   
3. With the food processor running, add the water mixture in an even stream, occasionally stopping to scrape the sides of the processor.
   
4. When incorporated (it'll look like fine grains of sand that clump together nicely when pressed between the fingers), cover and let rest for 30 minutes.
   
   There are a few deviations from here that you can take. You can knead the dough together (super hard), or you can use your electric pasta machine to gradually sheet the semi-wet dough together. Running it multiple times through the widest setting, then rolling the sheets up, actually works like a primary kneeding, but helps you mantain the shape of the dough. It's important to keep your dough as covered as possible, as this stuff dries out REALLY quickly.
   
   From there, you let it rest, again, for about an hour. Then all that's left to do is sheet the dough out to the desired thickness, and cut it with a pasta machine noodle cutter. Let the noodles sit out in the open air for a bit, until they feel sort of brittle. They should bend, but also feel rigid.
   
   Like other noodles, these guys freeze super well, so make it in advance, use what you need, and bag them bad boys up for another day.
   
   I'll should write up something more organized on this, but hope that provides some insight.

I'll definitely be using this recipe, just ordered some B2 from amazon too! I've used the KA to mix my dough with sub-par results (operator error?) and have taken to using the food processor method. Honestly thinking about buying this beast to see if my results are better. It's scary what a man will due in pursuit of ramen nirvana. Thanks for the help!

I’ve made Italian-style pasta from scratch before and there’s no way the dough would ever be fluid enough to do that- ideally you need a special noodle rolling machine. (Example: Marcato Atlas 180 Classic Manuelle Nudelmaschine für Teigblätter, Verchromtem Stahl, Silber 24 x 20 x 15.5 cm https://www.amazon.de/dp/B004BDKI68/ref=cm_sw_r_cp_api_i_xXzUCb5E72GA1)

So my question- what kind of noodles are these? I’m super impressed.

https://www.amazon.com/Philips-HR2357-05-Avance-Pasta/dp/B00REJMIJ6/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1519144145&sr=1-9&keywords=pasta+maker

I have no knowledge about machines for restaurant use but for us home cooks, the Philips Pasta Maker is as pro as it gets.

direct u/mnluxury11 spam-bypassing link

Please report this post and user u/mnluxury11 to the mods for breaking the rules for personal profit.

ew that looks too modern for a pasta machine :)

look at the add-on motor: https://www.amazon.it/Imperia-Motore-accessorio-elettrico-macchina/dp/B00024JCBC

Do you know what the difference is between this one, the $200 model and the $300 model?

From the descriptions they all seem to do the same thing, so not sure why one is twice as much

https://www.amazon.ca/gp/product/B00REJMIJ6

The phillips maker is on sale right now. for the alkaline you can get away with using baking soda. since this is an extruder they aren't as chewy and don't hold up if overcooked but fresh noodles in 10 minutes... can't argue with that. another + is you get to tweak the recipe to your exact liking

https://www.amazon.com/Philips-HR2357-05-Avance-Pasta/dp/B00REJMIJ6

Here you go, the lazy way to have fresh pasta!

[Fancy pants automatic pasta extruder.](Philips Pasta and Noodle Maker with 4 Interchangeable Pasta Shape Plates - HR2357/05 https://www.amazon.com/dp/B00REJMIJ6/ref=cm_sw_r_cp_api_i_yAizDb3RF85QK)

Saw one on Pinterest and thought it looked super cool, hubby splurged and got one for me a couple of years ago for Christmas. It was amazing for a while once you figure out the ingredient ratios, but one day it stopped working (after pretty light use) and we were outside the warranty and we can't find anyone to repair it. I'm still holding out hope that it'll magically work one day or we'll find someone that can figure it out. My husband wants to trash it, but I can't bear to do that yet!

I was in the same boat you're in a few months ago. The selection is overwhelming.

Ultimately I went with this. a few reviews for other machines had them dented right out of the box, this one seems well constructed. Comes with linguine and spaghetti cutters. It's red though, could be a dealbreaker for some people/kitchens.

Didn't knew about that "add-on". I was talking about this