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Enjoy fresh homemade pasta in 15 minutes

Fresh and flavorful homemade pasta has never been easier. With powerful and automatic mixing, kneading and extruding, the Philips Pasta maker allows you to make a pound of fresh pasta or noodles within 15 minutes!

Add in nutritious ingredients like egg, spinach, and carrot juice to create healthy and worry-free homemade pasta and noodles for your family. There’s literally no end to different pasta shapes, colors and flavors that you can make!


Delicious fresh pasta in minutes.

Making fresh pasta was complicated and involved lots of hard work, time and skill. Now you can make fresh pastas and noodles of all kinds in minutes.

Included with the Philips Pasta maker is a recipe booklet that will explain how to make pasta and noodles from basic dough, how to create iconic shapes, how to add color using natural dyes, and how to add extra flavor with spices and herbs.

Philips Pasta maker videos

Philips Pastamaker: Fresh homemade pasta and noodles in 15 minutes!

How to make fresh pasta and noodles using the Philips Pasta maker


A pound of pasta in 15 minutes

With advanced engineering and robust material and build of the machine, the Philips Pasta maker can exert ~1600 lb force on the dough during extrusion, which not only enables a fast making process in just 15 minutes, but also guarantees perfect texture and taste of the pasta.

A fully automatic solution

After choosing program and pressing the start button, the machine automatically mixes, kneads and extrudes in one go.

Unique shaping discs

With the machine there are 4 default shaping discs for Spaghetti, Penne, Fettuccini and Lasagna. More shaping discs will come as additional accessories for different types of noodles and pasta.

One-push cleaning tool

There are specially designed cleaning tools matching the shaping discs (Spaghetti and Fettuccini) that makes cleaning an easy one-push job.

Smart storage space

At the bottom of the Pasta maker there is a storage drawer where you can easily store the shaping discs and cleaning tools.

Different types and flavors

By using different flour and adding different ingredients like egg, herbs or spinach and carrot juice, you can make various types and flavors of pasta.

How to use the Philips Pasta Maker in four easy steps

Step 1

Open lid and add flour. Close lid.

Step 2

Turn on appliance. Select program 1 or 2 and press start.

Step 3

Slowly pour liquid into opening on lid.

Step 4

Pasta will appear after approximately 3 minutes.
Cut pasta to preferred size.


Pasta Maker Recipes

Accompanying the machine there is a colorful recipe book which provides ingredient lists for 24 different types or flavors of pasta and recipes for over 20 pasta/noodle dishes.


Pasta Maker Recipes

Spaghetti with tomato sauce

Fresh pasta:
~ 300 g (10.5 oz) durum spaghetti

Tomato sauce
olive oil
1 small onion, chopped
2 stalks celery, chopped
1 carrot (100 g / 3½ oz), chopped
2 sprigs rosemary leaves, chopped
2 cloves garlic, finely chopped
30 g (1 tbsp + 2 tsp) tomato puree
2 tbsp balsamic vinegar
optional: 100 ml (3½ oz) red wine
250 ml (1 c) sieved tomato sauce
½ tsp chicken or vegetable stock powder
ground black pepper, to taste

Parmesan cheese, grated
optional: fresh basil, chopped


Bring a large pan of salted water to a boil.

2 In a skillet add some oil. Add the onion, celery,
and carrot, and fry on a medium heat for 5
minutes or until the onion is transparent. Add
the tomato puree, stock powder and rosemary.

3 Deglaze with balsamic vinegar and wine or
cooking water.

4 Add the sieved tomato sauce and simmer for 10
minutes until thickened.

5 Cook the pasta for 5-6 minutes. Drain and
portion on plates. Add a generous serving of the
sauce and sprinkle with basil and cheese.

Also try the Bolognese sauce from the
lasagna recipe.

Tricolore penne picnic salad

Fresh pasta:
~ 600 g (21 oz) multicolored penne

For the salad
250 g (9 oz) green beans, blanched
200 g (7 oz) asparagus, blanched
1 red bell pepper, chopped
250 g (9 oz) cherry tomatoes, halved
fresh basil / fresh parsley, chopped

juice of ½ lemon
1 tbsp white wine vinegar
4 tbsp olive oil
1 tsp honey
ground black pepper, to taste

walnuts or other nuts, roasted
100 g (4 oz) goat cheese, crumbled


Bring a large pan of salted water to a boil and
cook the penne in 10-12 minutes. Drain and wash
cold. Drain well.

2 Prepare the dressing in a large salad bowl.
Add all the salad ingredients and the pasta
and toss together.

3 Top with nuts and cheese.

4 Eat right away.

Jiaozi dumplings

Fresh pasta:
~ 300 g (10.5 oz) spinach dumpling sheets
~ 300 g (10.5 oz) tomato or red beet
dumpling sheets
~ 300 g (10.5 oz) standard or carrot
dumpling sheets

Filling 1 200 g (7 oz) ground pork / 1 clove garlic,
peeled and finely minced / 1 thumb size piece fresh
ginger, finely minced / 1 tbsp soy sauce / 1 tsp salt
/ 1 tbsp Chinese rice wine or dry sherry / ¼ tsp
freshly ground white pepper, or to taste / 2 tbsp
sesame oil / ½ green onion, finely chopped /
100 g (4 oz) finely shredded Napa cabbage /
optional: bamboo shoots, shredded

Filling 2 200 g (7 oz) shrimp to replace pork,

Filling 3 10 dried mushrooms to replace the pork,
soak in warm water until soft, chopped

Dipping sauce 3 tbsp soy sauce / 1 tbsp rice
vinegar / 1 tsp white sugar / 1 tsp sesame oil / 5
coriander sprigs,


Bring a large pan of salted water to a boil.

2 Meanwhile, combine the ingredients for each of
the fillings and mix well.

3 Lay the dough sheets on a flat surface .

4 Place a heaped teaspoon of the filling into the
middle of each dumpling wrapper. Try the
different doughs with the different fillings.

5 Brush the edges with water (or egg white).

6 Squeeze together into a pyramid with the
filling inside.

7 Cook wontons in batches. Stir occasionally to
prevent sticking to the bottom of the pot.

Serve on large plate with the dip.

You can also steam the dumplings. The dumplings
can be fried after cooking.

Ricotta spinach ravioli with sage butter

Fresh pasta:
~ 300 g (10.5 oz) pasta squares

300 g (10½ oz) fresh spinach
250 g (1 c) ricotta cheese
50 g (2 oz) Parmesan cheese, grated
30 g (2 tbsp) pine nuts, roasted
nutmeg, to taste
extra: egg white
a brush

Sage butter
50 g (2 oz) butter
10 sage leaves, chopped
50 ml (3 tbsp + 1 tsp) cream
50 g (2 oz) Parmesan cheese
ground black pepper, to taste


Bring a large pan of salted water to a boil and
blanch the spinach by cooking for 5 seconds,
draining, refreshing with cold water and
draining again.

2 Finely chop the spinach and combine with the
filling ingredients.

3 Lay half of the pasta sheets on a flat surface and
place one heaped teaspoon of the filling onto
each sheet of pasta. Brush the edges of the pasta
with egg white and place another pasta sheet
on top, using a fork to seal the edges to form
an envelope.

4 Prepare the sage butter. Melt the butter in a
saucepan on a low heat. Add the sage, sea salt
and cream and simmer for a few seconds. Stir
in the cheese until melted. Season.

5 Cook the ravioli ready in 6-8 minutes. Serve
directly topped with the sage butter.