Hamilton Beach No-Drying Internal Scale Pasta Maker
Last updated: December 15, 2022
If you're searching for a pasta maker that's easy to use and has a simple design, this model is your best bet. Included with the pasta maker are seven discs that each produce a different noodle shape. There's even a built-in bottom drawer to store the discs when not in use.
We looked at the top Pasta Makers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Pasta Maker you should buy.
Product Details
Key Takeaway: This pasta maker has an internal scale to help measure your ingredients.
In our analysis of 107 expert reviews, the Hamilton Beach No-Drying Internal Scale Pasta Maker placed 5th when we looked at the top 26 products in the category. For the full ranking, see below.From The Manufacturer
Make 2-3 servings of fresh, homemade pasta in 15 min. This pasta machine automates pasta making by mixing, kneading and extruding pasta. Includes discs for 7 noodle shapes. Choose from thick spaghetti, lasagna, spaghetti, Angel hair, wide noodle, penne and fettuccini. Storage drawer for discs inside pasta machine. No drying required. Once the noodles are extruded, you can boil them right away – there’s no drying time necessary. Internal scale helps measure ingredients. This pasta maker weighs ingredients and helps calculate the ratio of flour to Water. After a little practice, you will be a Pro in no time. Customize with flours, vegetable purees & juices. Try everything from gluten-free to spinach pasta by customizing your ingredients. 4 recipes included.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
