Philips Smart Pasta Maker
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Exclusive to Williams Sonoma, this deluxe version of the popular Philips Pasta Maker comes with eight discs to create even more pasta shapes, from angel hair to tagliatelle to pappardelle. Simply add flour – the built-in scale weighs it and tells you much water and egg to add, ensuring perfect texture every time. Fresh pasta doesn't get any easier than this!
- Makes 1 lb. fresh pasta in 15 minutes or less.
- Includes 8 discs for penne, fettuccine, spaghetti, lasagna/dumpling, angel hair, thick spaghetti, tagliatelle and pappardelle.
- Fully automatic operation for mixing, kneading and extruding.
- Automatically senses when extrusion should start.
- Auto-weighing function weighs flour and indicates correct amount of liquid to add for ideal consistency.
Pasta maker includes:
- 8 shaping discs.
- Two measuring cups for water and flour.
- Flat scraping/cleaning tool.
- Disc cleaning tools.
- Recipe book.
- Dimensions & More Info
- Model #HR2358/05.
- 13 1/2" x 8 1/2" x 12 1/2" high.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
- Includes tools for easy one-push cleaning.
- Smart storage for discs.
- With pasta making so easy, you can have fun trying flavorful dough additions such as herbs, spinach and beets.
- Use & Care
- Removable parts and attachments are dishwasher safe.
- To clean housing, wipe with a damp cloth.
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- Fresh Pasta Primavera Recipe
Using a Philips pasta maker fitted with the angel hair die, use the flour, eggs and water to make angel hair pasta according to the manufacturer’s instructions.
While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat. Have ready a large bowl of ice water. Add the asparagus to the water and cook until tender, about 3 minutes. Using a strainer, scoop out the asparagus and transfer to the ice water to cool. Scoop the asparagus out of the water and set aside.
Return the pot of water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Set aside.
In a large sauté pan over medium heat, warm the olive oil. Add the shallots, garlic and red pepper flakes and sauté until the shallots are translucent, about 2 minutes. Add the wine and cook until the liquid is reduced by half, 1 to 2 minutes. Add the butter and cream and continue cooking until the mixture has reduced slightly, 1 to 2 minutes. Add the asparagus, sugar snap peas and frozen peas and cook until the vegetables are warmed through, 1 to 2 minutes. Add the pasta, lemon juice, and cheese and toss to combine, adding the reserved pasta cooking water as needed to achieve a silky consistency. Add the herbs, toss again and serve immediately, passing additional cheese at the table. Serves 4.
Williams Sonoma Test Kitchen
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Rated 5 out of 5 by thaoster from Fresh pasta and noodles in 15 minutes - buy this! This machine is so much fun. I had doubts at first about spending so much on a machine that i thought i would rarely use, but i was wrong. The fresh pasta is so much better than the box pasta i've been buying at groceries store, and i wouldn't need a gazillion boxes of different pastas lying around. I love it that Williams Sonoma carries the 2358 model with 8 discs instead of 4 and the auto-weighing function. The only thing i hate is that it weighs the flours in cups instead of metric, but I guess in U.S. they only use cups. Also another thing is there is no power button for this model. Once you plugged in the power, you just select if its flour with water or flour with egg button. As you pour the flours in, it should tell you how many cup of flours are added. Select the liquid button, and it should tells you how much liquid to add based on the flour weight. I like this model because the weight of flours can varies from 200-500g vs the 2357 is specifically 250g or 500g only. Though I messed up the very first time, and had to dump the flour out to start the weighing all over instead of being able to click the power button and select the mix again. It's also easier to clean than i thought. Make sure your dough is dry or it will not extrude. I find that the semolina flour is better for the shells. Once I let the flours and liquids mix, I pressed the pause button to let the dough rest for 30 minutes before letting it extrudes. Cant wait to make noodles with this machine.Date published: 2019-04-22Rated 1 out of 5 by mkspots from Unreliable machine I had borrowed the smaller Phillips pasta maker from a friend which worked great. Then had very bad reliability after buying this bigger more expensive model. Tried several time over the course of a year and now Phillips says I waited too late for a refund, even if I wanted to exchange for the smaller model.Date published: 2019-03-22Rated 4 out of 5 by Hugo from auto scale weight I still haven't figured out how to use the auto scale weight for my noodles. I just wonder the measuring unit is in US standard or EU standard. I weighed my flour by using a cooking weight and when poured that amount of flour into the pasta maker, the auto scale weight gave me some other number that not even close to the weight showed on the cooking weight. So, even paid for the auto scale weigh I have never used that function for my noodle but using the cooking weight instead. Other than that, I love this machine. I made all kinds of noodles in Asian styles and Italian styles as well.Date published: 2019-03-14Rated 5 out of 5 by Coolsammy from Love this machine It was between this or air fryer. I decided I prefer pasta maker. It make pastas like spaghetti, fettuccine and angel hair pasta a breeze.. I am still having trouble making the tube shaped ones. The maxhine works fine but I just don’t know how to pick up the tube shaped pasta without squish them. I think kitchen aid pasta attachment is better at making dumpling dough/ lasagna dough- it’s wider and you can make them thick or thin base on the need. I usually make 2-3 batch sDate published: 2019-01-19Rated 1 out of 5 by jane247 from Flawed Design I bought this for my parents for Christmas - we'd been using a manual roller for years and they wanted an automatic one to save time and effort. Followed the instructions closely and watched various videos on how to use. The first time we used it (fettucine end), all the dough kept getting stuck by the side where we pour in the water and kept having to stop it and move the dough around by hand. By the end, we tried extrusion only to get the extra dough out, but the dough kept falling out of the extrusion hole and kept spinning around without producing anything. We removed the lid several times to put the dough in, but it would spin back out. The 2nd time we used it, similar issues, except it started even earlier and several times we had to stop it and move the dough around manually before extruding again. The 3rd time we used it, we tried using the lasagna end, and the dough got stuck and would come out unevenly. Again, had to move the dough around manually because it wouldn't come out on its own. We decided we had to return it when we were trying to clean it, and the easy clean tools actually aren't long enough to scrape the dough out of the lasagna end - so now we have dried dough stuck with no method of getting it out. Incredibly disappointed in the overall function of this - especially for the price point. It does not save any time or effort compared to a manual roller and is more of a pain to clean.Date published: 2019-01-04Rated 1 out of 5 by Klinck from What a disappointment. I was so excited to make fresh pasta. I tried 3x to make tagliatelle. It just plain did not work. I watched you tube videos and followed instructions exactly. It squirted out one or two little noodles at a time. I had to use extrude over and over to get even a little out. What a waste. Just did not work.Date published: 2018-07-30Rated 2 out of 5 by suechef from Great pasta but fatal design/build flaw This extrudes pasta as good or better in quality than rollers/cutters and the build quality appears excellent except for one fatal flaw, a very fragile mixer cover. A piece broke off the plastic cover after just a few months and the machine will not operate without it, apparently as some sort of pseudo-safety measure. The cover is otherwise not necessary or beneficial, but is required to fit into place for the machine to operate. It is apparently one of those smart features that just adds complications and more things to go wrong. The part is not in stock at the Philips parts site, but I ordered the part for the regular model in the hopes that it will fit. This would be a 5 star review if the cover did not break or if the machine would still operate without the flimsy cover.Date published: 2018-07-20Rated 5 out of 5 by artisanpasta from Easier, faster, and better pasta than rollers I have been making my own pasta for years with rollers. It’s easy and produces great pasta, and there’s something about rolling your own from scratch and hanging it on a pasta tree to dry that seems very satisfying. Like most of us, I grew up only knowing pasta in a box, dried and brittle, yet coming to delicious life with the right sauce. (and I still occasionally use dried, but only rustichella d’abruzzo bucatini). Several times through the years, I have quietly pondered and dismissed the possibility of trying a pasta machine. After all, the prevalent wisdom holds that rolled and cut is far superior to extruded. Despite my skepticism, I decided to try the Philips pasta machine on the chance that the savings in time will more than compensate for the inevitable but possibly modest decline in quality compared to rollers. This might make it possible to have fresh pasta whenever I want instead of just on special occasions. However, the most unexpected and amazing thing happened. The pasta from this machine turned out better than what I have been making with rollers and the best pasta that I ever had. I give myself part of the credit for this because I tinkered a lot with the recipe before finding the perfect mix of 3 parts semolina to 1 part King Arthur Perfect Pasta Blend. I also add a little more liquid/egg mixture than specified by the manufacturer, but it is still a drier dough than can be put through rollers so a direct comparison is difficult (but I have tinkered with similar mixtures in the rollers). My secret pasta machine recipe follows. This produces one huge dinner portion (which is why I have to run at least 3 miles a day) or two medium servings and is scalable to the capacity of the machine: 165 grams semolina (finely milled, such as Antimo Caputo or King Arthur) 55 grams King Arthur Special Pasta Blend (or substitute all purpose flour) 90 ml or 90 grams of water egg mixture (1 jumbo or large egg plus 25 to 30 ml water) Cooking time: 100 seconds approximately (taste to determine exactly) Additional note: Must prepare the same day for that super quality (it will keep several days in the refrigerator but drop a little in taste and texture after the first day). The recipes included with the machine also work splendidly with any proportion of semolina and all purpose flour or even 100% all purpose flour, but it needs the semolina for more texture and bite. The engineering and build quality of this machine is outstanding. It is simple to disassemble and put back together. I put all removable parts in the dishwasher. It saves a significant amount of time and trouble overall in making pasta compared to rollers, despite the fact that cleanup takes a little longer. That’s because there was no virtually no cleanup for me with rollers except to detach them from the KitchenAid mixer and maybe vacuum the flour scattered halfway across the kitchen. This version of the machine weighs the flour and tells you exactly the amount of liquid mixture to add. That is a great convenience for many, but I’m accustomed to weighing ingredients on a separate scale and tweaking them so it turns out that I don’t need or use this feature. It adds a slight complication so I would get the less expensive non-weighing version next time but still recommend the smart (Avance) model for most.Date published: 2018-06-17
What's the difference between the HR2357 and HR2358? Which one is better overall?2358 got the auto weighing function for flours, and tells you how much liquids to add based on the weight of the flour. Also comes with 8 discs. With 2357, its 250g or 500g only but you can put anything from 200g to 500g in the 2358.Date published: 2019-05-02
Hello, is it possible to make spinach pasta in this machine? Thanks!Hello! Yes, you are able to make Spinach Pasta with this Philips Pasta Maker.Date published: 2019-03-29
Can you use the extruder discs from the previous model HR2357 on this model?Hello! Yes, you can use the shaping discs from the HR2357 on this Philips Smart Pasta Maker.Date published: 2019-01-26
I need to know how thick the thinnest pasta is. Thickness for thin spaghetti, angel hair etc. Won't buy until I find outHi dablues, Here are the thicknesses by pasta type: Spaghetti- 1.6 mm Thick Spaghetti- 2 mm Angel Hair- 1.2 mm Penne- 1.5 mm Fettuccini- 1.6 mm Lasagna/Dumpling- 1.2 mm Tagliatelle- 1.6 mm Pappardelle- 1.6 mmDate published: 2019-01-27