Razorri Ultra-Fast Dishwasher Safe Pasta Maker
Last updated: December 15, 2022
It takes just 10 minutes from this pasta maker to turn 1 pound of dough into a plate of pasta. Users will appreciate the 13 different noodle shapes, including macaroni, penne and spaghetti. The pasta maker is fully automatic and comes with an easy-to-use interface.
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: All of the removable parts on this pasta maker are dishwasher-safe for quick clean up.
In our analysis of 107 expert reviews, the Razorri Ultra-Fast Dishwasher Safe Pasta Maker placed 9th when we looked at the top 26 products in the category. For the full ranking, see below.From The Manufacturer
Making homemade noodles should not take you several hours. Simply add flour to the mixing basin, start the kneading function, then slowly add liquid as the dough is being kneaded. Prepare 3-4 servings of noodles (1 pound) within 10 minutes. After extruding the noodles they can immediately be cooked in boiling water for 90-120 seconds. Unlike hand-rolled noodles, these noodles don’t have to be dried before cooking. Choose from 13 different styles of noodles. Prepare homemade spaghetti, fettuccine, macaroni, and many more. Get the kids involved by having them pick out their favorite shape of noodles for dinner tonight. Upgrade your pasta by adding eggs, vegetable juices, or other spices to the dough mix. The dough should look a little “too dry” when it is finished mixing. Dough that is too wet will clog up the pasta maker. All removable parts are dishwasher safe. For faster cleaning, let any leftover dough dry out before you start cleaning. The included tools help you clean the pasta maker in less time.
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.
