- Electric pasta machine
- Mixes and presses pasta dough
- Makes over 3 lbs. of dough
- Includes spaghetti die
- Optional dies are available
- Easy cleanup
- Made in Germany
- Buy Now, Pay Later option through PayPal
$1,499.00
In stock Usually ships in 1-3 business days.
Häussler Luna Pasta Machine
The Häussler Luna Pasta Machine combines elegant design and high functionality. The Häussler Luna is a handsome, robust machine that's easy and fun for the whole family to use!
The Luna will mix and knead pasta dough directly in the pasta maker, and you can add ingredients like wild garlic, basil, spinach, herbs, tomatoes and much more, to customize pasta recipes to your liking! After 8-10 minutes of kneading, the pasta die is inserted, and pressing starts at the touch of a button. The Luna presses 7-8 tons of pressure on the dough, resulting in tack-free, firm pasta that holds its shape.
A 1.75mm spaghetti die is included. Other pasta dies from Häussler are available by special order.
With a capacity of 500 g (17.6 oz) of flour or semolina, you'll produce up to 1500 g (over 3 lbs) of fresh pasta per hour with the Häussler Luna.While the Häussler Luna is a compact machine that easily fits in a home kitchen, it can be used on a professional scale.
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THIS PRODUCT IS MADE IN GERMANY!
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2 reviews
The big fun of the Luna pasta machine is its ability to use a wide variety of professional bronze dies allowing production of a huge number of different pasta shapes. Adding spices or color (squid ink, tomato paste, spinach, beet powder etc.) is easily done and the pasta’s flavor and color complement the dish.
Making pasta for 4 people and cleaning the machine takes about 30 minutes. Always clean the machine right after use or the remaining dough will stick to the mixing chamber. The die can be left over night in water and cleaned the next day or stored in a refrigerator. I quickly learned not to add too much liquid and carefully follow the included measurement cup recommendations, depending on the flour a bit more liquid might be needed. Also important is to add the liquid in thirds and mix for a minute before final 8 minute mixing.
The 99V die produces about 4.25 inch (11 cm) wide sheets of adjustable thickness and replaces a hand cranked pasta maker. Some dies come with teflon and generate smooth surfaces (better for gluten free flours), other dies are pure bronze and create a rougher surface allowing sauce to stick better compared to the teflon extruded pastas. It’s currently best to contact PHG directly to see all the dies or go to the manufacturers website (https://www.backdorf.de/Geraete/Nudelmaschinen/Zubehoer-Nudelmaschinen/Matrizen-fuer-Luna.html) Click on “Bitte wählen” to see all options.
Being able to use different flours adds to the possibilities. I made 1.75mm spaghetti (die #5, included) with King Arthur All purpose flour, egg and some spices added to the eggs. Ravioli were made with 100% fresh stoneground fine durum and egg (die #99V). Pasta shells (die #22) with 50% freshly stone ground emmer and 50% King Arthur All Purpose flour and so on. Caputo Semola Di Grano Duro Rimacinata Semolina flour has become my standard flour. It’s a traditional Italian pasta flour available at local super markets or Amazon, also King Arthur all-purpose works just fine. All pastas came out extremely well tasting, the flavor was especially strong when fresh stoneground flour was used, I have never tasted pasta like this.
The general recommendation is to use fresh pasta for creamy, dairy based sauces and dry pasta for hearty oil based sauces. Fresh pasta is usually made at home either hand rolled or with a budget-friendly hand-crank pasta maker, whereas dried pasta is factory extruded by a machine and sold in a store. The Luna offers now the opportunity to extrude pasta at home and eat it fresh. After a couple of batches the verdict became clear: Home extruded fresh spaghetti tastes better than dry store bought pasta also with hearty oily sauces. Welcome to a new era.
This machine opens new possibilities in the home kitchen and is extremely fun to use. I’m looking forward to trying endless combinations of shapes, flours, spices and colors. The ease of use, fun and speed made this machine quickly one of my most used kitchen machines.
I had the deluxe Phillips pasta maker from William Sonoma before this one and I wanted so badly for this to be stellar. Unfortunately it’s not that much better than the Phillips to justify the extra money. And, I don’t know how that other reviewer made pasta and cleaned up in 30 minutes. This machine is incredibly difficult to clean and has all kinds of tiny nooks and crannies that fill with pasta and you have to scrub with a brush and then you have to take a butter knife to use it under the main worm with a paper towel. It takes me more than 30 minutes just to clean the main hopper. And, the pasta dough starts out very crumbly like you’re making a biscuit. That works fine to get the pasta dough into the worm but as you’re mixing and kneading, it turns into a ball which you have to break apart with your hands. Don’t get me wrong, The pasta comes out fine but it’s a hassle. For that price it should be a dream and it should include far more bronze dies than just one. Those things are a fortune too! When I got on my pasta kick I wanted to go all in and feature this machine on the countertop to use three times a week. It’s such a hassle to clean that I’ve only used it three times since I bought it. It is relegated to the category of “special occasion“ so I just don’t feel like it’s worth the money.
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