can I make thin noodles (they don't have to be long, just thin) and also make thin spaghetti and macaroni?

The Marcato 150 comes with a dual sided attachment for making Fettuccini or Spaghetti. There are other attachments available for Linguini, Vermicelli, (Thin Spaghetti), Cappelinni (Angel Hair). You can also make Lasagna or Ravioli. How long your noodles are is up to you. When you "roll out" the dough through the rollers, you start at 0 (rollers wide apart), then dial up the numbers until you get the thiness you need. The dough will get longer as you roll it out, so just cut the dough to the length you'd like. For Spaghetti or Fettuccini, I usually go to "7", skipping every other number. I have no problem keeping the rollers clean. The key to making great pasta is a dry dough; elastic, but not wet or sticky. You just lightly brush off the rollers, because the dough will not stick. If it does, let the dough dry, then it will brush off easily.Easy recipe for pasta dough:2 cups Semolina flour2 cups All Purpose flour6 eggs2 Tablespoons Olive Oilpinch of saltI let my bread machine do the work, but you can knead it.....the important thing is to wrap the dough in plastic, and let it rest for 30 minutes.Depending upon humidity, you may need to add 1 or 2 tablespoons of water. Fresh pasta is WAY better than boxed, IMHO.I'm never quite sure what people mean by "macaroni", but if you mean a short, hollow noodle, this machine will not do that.

is there a website with instructions for the marcato model 180

The Marcato 180 is just a slightly wider version of the Wellness 150. The operation is identical and these machines are very easy to use. There are websites and YouTube videos. Use a search engine like Google. Type in "Marcato 150 directions", you'll get many results. Here a link to one site: http://www.fantes.com/marcato.htmlMy hints:Make sure your dough is the right consistency and not sticky. You will learn this quickly, so don't worry. NEVER wash your machine. Remove any stuck dough with your hand. Let the rest dry and brush away. The next time you use the machine, pass a small amount of dough through to pick up any traces of dried dough. Throw this dough away.If you want a good dough recipe, try this one (there are many, so experiment):2 Cups Semolina, 2 Cups All purpose flour, 6 medium eggs, 1 Tablespoon Olive oil, pinch of salt. You can knead the dough, but I toss mine in a bread machine and it works great for me. It's important to let the dough "rest" for 30 minutes to 2 hours, wrapped in plastic wrap, before rolling out your pasta. Also, let your eggs warm to room temp before using. Finally, if the dough is too wet (sticky), add some flour. If too dry, add a table spoon or two of water.After rolling out a small ball of dough, I make a short rectangle of dough. I start using the rollers at position 0, then skip a number, using the machine rollers to progressively make the pasta sheet the thickness I want for the pasta I'm making. Sounds hard, but do it once and you'll see it's simple. Fettuccini may go to 5, spaghetti - 6, cappellini - 7 or 8, but that's me.You'll learn how to use this excellent machine, quickly and once you do, you will make great pasta in a short amount of time. I usually make extra, dry it well, and use it a few days later. Fresh pasta cooks fast, 2-5 minutes, so the little effort expended when making it, is regained when cooking it.....Like anything new, it seems complex at first and maybe even confusing. Don't worry! It's actually way easier than it appears and the fresh pasta is fantastico! If you have any questions, let me know, I'll try to answer them, and I'm sure you'll get some great advice from others. Get the machine, you'll really love it and the pasta. Cheers!

The recipe in the instructions booklet that came with the machine states "Do not add any salt!" Can anyone tell me why?

A small amount of salt added to the pasta mix will NOT weaken the gluten appreciably (always added to artisan bread dough) nor will it harm the texture or cause it to "disintegrate" while it is boiling. All of that may be scientifically accurate in its pure form, however if you want to add flavor to your pasta add some to the dough and a good bit of salt to the boiling water, but not so much as you would have added if making bland (saltless) pasta dough. In the case of using this machine, he harm in adding salt to the dough is that (over time) it will pit and eventually damage the surfaces of the machine... yes, even though it is "Stainless" steel. For more about this topic, see YouTube video titled "How to Make Egg Pasta (an in-depth guide)" starting at time-line 5:35.

Best Sellers Rank	#7,429 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #5 in Manual Pasta Makers
Blade Material	Aluminum
Brand	MARCATO
Color	Chrome
Item Weight	2.6 Kilograms
Material	Alloy Steel
Product Dimensions	8"L x 8"W x 7"H

MARCATO Made in Italy Atlas 150 Classic Manual Pasta Maker Machine, Chrome Steel with Black Hand Crank. Makes Lasagna, Fettuccine & Tagliolini.

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