Philips 7000 Series Pasta Maker, ProExtrude Technology 150W, 8 discs, Perfect Mixing Technology, Prepare up to 8 Portions, HomeID App, White, (HR2660/03)

I've given this as a gift to many people, and they love it too. It may take a couple of batches to get the dough measurements right, but once you do, it's effortless. And you'll have fresh pasta in 10-15 minutes. Clean-up is a breeze, too. Just let the dough remnants dry, then brush them off. It can be a bit challenging to get the dried dough out of the extruder molds, but it can also be weirdly satisfying.

I was hesitant to purchase because a friend had returned 2 of these ~10 years ago because the pasta never extruded. I read reviews that mentioned it taking a few tries to get the consistency right (as in, they scrapped a few batches and re-cleaned). Given the primary user of this is going to be my 13-year-old, I was very nervous. Not sure if the design has improved, but I found this thing to be incredibly forgiving. We eyeball everything, look for the pebbly consistency, and it has never failed to extrude. I once messed up and added liquid for double batch but only enough flour for one. Cancelled, added flour, and restarted… no issues (OK, the first couple Noodles came out of looking a little mangled, but still edible. And the rest was fine). We’ve been doing 1/2 all-purpose, 1/2 semolina and always using eggs. Makes great pasta. Cleaning wasn’t bad once I figured out the penne disc was 2 pieces (it really doesn’t look like it).

This pasta maker is simply fantastic, with top-notch quality and a durable design that streamlines the pasta-making experience. The convenient storage drawer for extrusion disks is a brilliant feature, ensuring effortless cleaning. Rave reviews from users validate its excellence, and I wholeheartedly suggest this wonderful addition for every kitchen.

I had a Ron Popiel Pasta maker for years. I replaced a part several years ago and had to open the back a few years earlier to adjust the electrical contacts, it was great for almost 20 years but, finally the faceplate shattered. I have looked at many pasta extruders and finally decided on the Philips 7000. I have used it three times and I am very satisfied with it I made linguine, fettuccine and spinach linguine. I do miss the blower at the bottom where the Philips has a drawer for disk storage but that is my only complaint. It is very fast but you can pause it if necessary, it makes fresh pasta in about 9 minutes.

I returned this because it was defective and I don't want a replacement. The mixing paddle is basically a screw with appendages. When the machine is mixing the dough, the paddle spins in one direction which keeps the dough in the mixing chamber. When the machine is extruding, the paddle rotates in the opposite direction which forces the dough through the shaping disc. I weighed all of the ingredients for two disastrous batches of pasta. For the first batch I used semolina flour and followed the recipe in the manual. After the mixing cycle, the machine stopped. I attempted to use the extrusion only button but it just returned the machine to the mixing cycle. After three minutes, it switched to the extrusion cycle. I wound up with a smooth (not crumbly) dough which I tried feeding through the shaping disc. Unfortunately, a thick crust had formed in the shaping disc and the dough would not extrude. I had to take the machine apart to clean it. Eventually, I was able to feed the dough into the paddle's screw manually. The dough was so damp that the spaghetti strands stuck together. I threw the batch out. For the second batch, I used ordinary white flour and followed the recipe in the instruction manual. Once again, the machine stopped and I could not get it to go directly to the extrusion cycle. Instead of winding up with a crumbly dough, I got a smooth dough. I tried feeding it into the screw manually and once again I had to take the machine apart because a crust had formed on the shaping disc. At this point, I threw the dough out and initiated a return of the machine.

It's a cool toy (unless you are constantly making pasta, in which case it is a really good appliance). It's quick, fairly easy to clean (except some extruder discs), and, best of all, quiet. Biggest gripe is the instructions, which are very bad indeed. I might have even have sent it back were it not for somebody's independent YouTube video that gave me the info needed to use it in a sensible form. My second batch turned out acceptably, though definitely not restaurant quality as many of the strands had jagged edges. I was much more careful with portions, added eggs and followed the YouTube instructions I saw more closely. I ended up with a couple of pounds of the square spaghetti, and it tasted OK. I made it this time with bread flour to avoid wasting more of my precious pasta dough so I paused it for a half hour before etruding. But it worked well enough, and I was very happy. Keeping four stars because of the strangely bad instructions. (PS, the square spaghetti mold cleans up pretty easily. If your dough is the correct fairly dry texture, letting it dry first helps.) Lessons learned my first time with the 7000: 1. If you buy the 3rd party extruder disks, do NOT try to make your first batch of pasta using the Bucatini one. Took me nearly 30 minutes to get most of the dough out of it (and I still have more to take out later). Instead, use an extruder disc with larger holes for the first few batches so you don't end up frustrating yourself! 2. It's one cup of flour in the measuring cup that comes with the machine to the first line on the cup (barely visible) of water or water and oil. Or two cups of that flour and the second line on the cup. I just learned there's a different line if you add egg! Take a black marker and mark those four lines because it's veeeery hard to see otherwise. (Thanks, Grammy in the Kitchen on YouTube for this tip and for the excellent video that showed me what I was doing wrong!) 3. If you aren't normally good at cookery (I am NOT), watch a video before you use it. This may save you from having to break it down and wash it with no pasta to show for it, like I just did. I mention one above, but there are several to choose from. 4. Use cheap, store-bought generic flour for your first attempt. Do NOT, like I did, buy a specialty pasta flour that costs double that, as the first batch or two may fail and you'll be out the extra cash. Next run for me will be the cheaper dough. (Note: naturally it turns out all I had was bread flour, which made edible but imperfect pasta.) The machine is very nice-looking and the parts wash up amazingly well - except for some of the extruders, but that's just because of the inherent designs. The little poky tool that came with the machine is perfect for most of them. I think once I do this correctly, I'm going to love this thing. I also like that the extruders fit in a drawer in the machine... though the little tools do not have a home. My biggest beef is with the LACK of instructions for those not used to pasta makers. The instructions are all pictures and densely written small-font text that fail to clarify what you are supposed to do. Getting the app is even worse - there's NO description of how to use the little measuring cup for example. The biggest mistake I made on this first batch was following the picture instructions, which recommend a single cup of flour along with the cup liquid setting for TWO cups of flour - your batch will fail if you follow these instructions! They have a "recipe" section but I found it kind of confusing, especially since the flour I was using didn't seem to be listed anywhere. I watched a video on YouTube made by a non-affiliated channel to figure it out, but I feel like there should be a much better "getting started" tutorial with the machine itself for those of us who have never made homemade noodles before. Also, the instructions were disjointed - for example, the first page has a list of parts and little numbers but you have to flip forward five pages to find that explanation although there was room on the foldout page to add them there. I didn't find anything better online either, it seemed almost worse there. Lots of text but not a ton of helpful information. I would have liked detailed, step-by-step instructions on how to use the little measuring cup when measuring out flour and water. Instead, all of the instructions are just tiny vague pictures OR a bunch of words on the website that skip over major steps or flat-out give the wrong quantities. Mark the lines on the cup with a magic marker! If you have a scale, weigh out the dough exactly to the grams suggested in the instructions. I don't own a food scale so I am going to have to use the cup and hope. I'll update this once I manage a fresh, decent batch of pasta. For now, I'm discouraged and hungry because I failed to make my dinner. Off to go eat a burrito or something. Argh.

very easy to use, clean. Will save you in less than 1 year if you're a pasta lover. Makes the meals so much better than hand rolled, or store bought. Best idea for kitchen ware.

Muy fácil, solo hay que seguir las instrucciones y no inventar. Ahora mismo es imprescindible en mi cocina.

Fácil y sencillo de usar . Se logra a hacer una rica pasta en cuestión de minutos . Es sencillo ensamblar y desmontar para lavar las piezas. Me encantó. Vale cada centavo.

This is a fantastic appliance. I made excellent spaghetti the very first time. It was very tender and the sauce clung to it. I also watched a couple of YT videos for added info. I would recommend this device to everyone who loves pasta. Insert the pasta shape selection and Yes, it's true, you pour in the flour, put on the lid, turn on the machine and slowly add the water or water and egg mixture. The machine mixes the dough and extrudes it. Cook your pasta, drain it and add what you like to it. It is delicious. Making time from measure to finish extrusion about 10 minutes and cooking is 5 minutes. Manga!!

Pasta en 15 minutos