A machine with two smooth steel rollers whose gap is set by a dial, used to press a block of pasta dough into progressively thinner sheets, with cutting rollers that slice the sheet into ribbons such as fettuccine, tagliatelle and spaghetti alla chitarra. Hand-cranked machines clamp to the counter; motorised versions and stand mixer attachments drive the rollers. Also called a pasta maker or pasta roller. Extruders, which push dough through a die for shapes like penne and macaroni, are a different machine.
The dough is folded and passed through the widest setting several times to knead and square it, then rolled once at each narrower setting. Sheets for lasagne and filled pasta stop a setting or two before the thinnest; the sheet should show the shadow of a hand through it. A rolling pin does the same work with more effort and less evenness.