ACQUISTA ADESSO:
Discover how the Regina Marcato Pasta Machine allows you to make artisanal extruded pasta right in your own kitchen. A tool designed for cooking enthusiasts, families, and those who love Italian tradition reinterpreted in a modern key.
This machine combines design, quality, and ease of use to bring perfect pasta shapes to the table in just a few minutes, just like from a pasta factory.
What is the Regina Marcato Pasta Machine?
The Regina Marcato Pasta Machine is a manual extrusion machine designed to make rigatoni, fusilli, bucatini, maccheroni, and maccheroncini. It is entirely manual and does not require electricity: just turn the crank to obtain professional-quality pasta.
It includes 5 interchangeable dies and uses safe materials such as ABS and food-grade polycarbonate, with chrome-plated steel metal components to ensure durability and hygiene.
ACQUISTA ADESSO:
Main Advantages of the Regina Marcato Machine
- Ease of use: ideal even for beginners, with a smooth crank and consistent results.
- Versatility: allows you to create different pasta shapes and experiment with whole wheat, egg, or gluten-free flours.
- Safety and cleanliness: non-toxic materials and easily removable components, with a cleaning brush included.
- Compact and durable design: perfect for frequent home use.
- Authentic experience: extruded pasta retains the porosity typical of artisanal production.
Differences between the Regina Machine and the Marcato Pasta Machine
The main difference is in the type of processing: the sheeter rolls out the dough into thin sheets, ideal for lasagna, tagliatelle, or ravioli, while the Regina processes the dough through dies to obtain extruded pasta, similar to that produced by professional pasta factories.
The two machines are complementary: the pasta machine for egg pasta, the Regina for rough and full-bodied shapes. Find out more in our dedicated guide: Pasta roller: the must-have for the best homemade pasta.
Tips for Use and Recipes for Extruded Pasta
To obtain perfect pasta, knead the dough until it is elastic but not sticky. After extrusion, let the pasta dry for a few minutes before cooking. You can experiment with whole wheat flour, durum wheat flour, or alternative ingredients such as chickpea or corn flour for gluten-free versions.
Chefs recommend extruded pasta for rich, full-bodied sauces: its natural porosity retains the sauce better, offering an authentic taste experience.
Facts and Curiosities about Extruded Pasta
In recent years, interest in homemade pasta has grown by 40% in Italy. Many enthusiasts choose extrusion to obtain a rougher and more flavorful texture. According to several Italian chefs, extruded pasta is more “tasty” and enhances every sauce, from carbonara to traditional ragù.
Why Choose Regina Marcato
Marcato has been synonymous with Italian excellence since 1930. The Regina is one of the most complete and popular machines for home use. It offers reliability, quality construction, and consistent results, with the charm of traditional craftsmanship reinterpreted for modern kitchens.