Pasta cutter attachment Kuchenprofi Marcato Mafaldine for Atlas 150 — 8 mm gray steel

The Kuchenprofi Marcato Mafaldine cutter for Atlas 150 is an accessory designed to produce ribbon-style mafaldine pasta with an 8 mm cutting width. Made from gray steel, this attachment fits the Atlas 150 series pasta machines and is intended for use with fresh pasta dough in home and professional kitchens. It creates uniform 8 mm wide mafaldine strands suitable for boiling, baking or further shaping.

Advantages

This mafaldine cutter offers consistent 8 mm ribbons thanks to its precision cutting profile. Constructed from gray steel, it provides durability and stable performance during repetitive use. The unit is straightforward to attach to Atlas 150 series machines and is compatible with standard fresh pasta dough formulations. Its uniform output reduces preparation time and simplifies portioning for recipes that call for ribbon pasta.

Suitable for

• Home kitchens preparing fresh pasta
• Small professional kitchens and culinary schools
• Recipes requiring uniform 8 mm ribbon pasta for boiling or casseroles
• Batch preparation and portion-controlled servings

Key specifications

• Cutting width: 8 mm
• Material: gray steel construction
• Compatibility: designed for Atlas 150 series pasta machines
• Output: ribbon-style (mafaldine) pasta strands
• Intended dough type: fresh pasta dough

How to use

Attach the mafaldine cutter to the drive end of an Atlas 150 series pasta machine following the manufacturer's mounting alignment. Prepare fresh pasta dough to the recommended consistency and feed it through the roller section to the cutter. Turn the machine crank or power on the machine so the dough is guided through the cutting profile and emerges as 8 mm wide mafaldine ribbons. Collect the cut pasta on a drying rack or tray for immediate cooking or for light drying before storage. Clean the cutter after use by removing dough residues and wiping with a dry or slightly damp cloth, ensuring the unit is fully dry before storage.

Usage recommendations

For best results, use pasta dough with moderate moisture and elasticity to prevent tearing or sticking. Lightly dust the dough with semolina or flour if strands show signs of sticking. Avoid submerging the cutter in water; remove dried dough with a soft brush. Use consistent dough thickness from the roller section to ensure uniform 8 mm mafaldine output.