Philips Pasta and Noodle Maker Review

3 Posted by - Food & Recipes, Health & Fitness, Reviews & Buyers Guides

Updated 150410: Was asked on our Youtube channel about clean-up, so added a cleaning section detailing our nitty gritty tips for cleaning the Philips Pasta Maker. Full review coming soon.

Updated 150409: We’ve had several ramen-tasting parties with friends who have cheerfully volunteered to be our guinea pigs and have come out with a current winner for the best ramen recipe for the Philips Pasta Maker.    We’ve added the video below and will be updating with recipes as we continue to test.


Here’s a quick unboxing video for a quick peak at everything that’s included (at least in Canada!).

In search of the best Ramen Recipe for the Philips Pasta and Noodle Maker

It’s been several weeks of making and consuming a *lot* of Philips-made noodles with various ratios of kansui, egg and baked soda.

Here’s a video of our favourite Ramen Recipe so far:

Because the noodles are extruded and not cut, Philip’s-made noodels don’t have the same smooth texture as Quin’s hand-made ramen. This recipe gives the ramen a good bite, but lacks the bounce of our hand-made noodles.

But hey: in 10 minutes and with no effort you can have fresh ramen noodles anytime you want!!

Ramen-win and reason enough to recommend the Philips Pasta Maker to all our noodle-loving friends.

Tips for Cleaning the Philips Pasta Maker

I gotta admit – making noodles with the Philips Pasta Maker is magical.  Just add your ingredients and poof: like the Play-Doh machine we loved as children, out comes your noodles!

Cleaning up the machine sadly isn’t quite as fun.  There are many pieces of the well-made machine which need to be cleaned up.  Here’s three tips that will hopefully help you spend less time cleaning and more time eating.

1. Disassemble after extrusion but don’t wash and just leave the machine open during your meal. This allows the dough to dry out*.

2. When ready to clean, use a plastic or bamboo scraper to get most of the dough and flour off the pieces.

3. Use soap and COLD water when washing. Hot water makes the flour stick and will gum up your machine and cleaning sponge.

*We live in an area with low humidity (bad for my skin; good for dough clean-up).  The above tips work well for us and will hopefully  work for you too.

THANK YOU! + the NotSo Fine Print

I hope you’ve found a few tools here that will help make your life easier and more fulfilled.

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Thanks for reading and happy shopping!


I hope you've found this article useful as I hope to make your life easier and more fulfilled.

Most links and images above will take you to your local Amazon website. But if you can't find what you're looking for, you can click here for my Shop where you'll find my most current recommended finds. You can also use these links to shop at Adorama, B&H Photo and Ebay. As affiliates we get a small percentage of qualifying purchases but rest assured you won't pay a cent more than buying it elsewhere. Thank you for starting your shopping off with us 🙂

Lastly, I'd love to hear from YOU. Please don't be shy and hit me in the comments!

Thanks for reading and happy shopping friends 🙂


  • Senan Lee April 4, 2015 - 10:09 am

    Hi David, any update on your recipes for the Phillips noodle maker?

    I bought one about two months ago, at great cost to get to the UK as well. I have the HR2365/01 which has different recipes inside the manual compared to the 05 which is more pasta focused. (I’ve downloaded the 05 manual so have checked).

    After a lot of experimentation I’ve found a ramen recipe that works for me and thought I would let you know for your ‘ramen off’. I’m not sure which nozzle you will have to use, ideally a spaghetti one if it comes with your model, I’m using the Soba 1.6mm square nozzle that came with mine for this recipe.

    For the Kansui I just bake baking soda at 130degrees Celsius for an hour.

    250g Pasta flour Grade 00
    2g salt (mixed with the flour)

    2g baked baking soda (homemade kansui) mixed with 20cc boiling water
    70cc – one egg white and add cold water until it makes 70cc of liquid

    Cornflour to lightly dust the machines nozzle with before mixing/extruding

    Dust nozzle with cornflour before putting machine together.
    Put Salt and flour in machine.
    Mix 2g of kansui with 20cc hot water and mix.
    Take one egg white and mix with cold water until it makes 70cc.
    Start machine and add kansui hot water straight away.
    Then feed in the 70cc of egg white and cold water.
    The mixture will be too dry so add 1-2 tablespoons of more cold water. No more.
    Extrude the noodles and sprinkle as little cornflour on the noodles to keep them separate.

    A couple of things I have noticed with the machine.

    – A dryer mixture is better than a wet one. A wet mixture only makes you dust more flour at extrusion to keep the noodles separated and overly floured noodles seem to trash the boiling water and make everything more slimy.

    – Also, overly wet mixtures make the extrusion a nightmare, as it all clumps to the mixing rods and nothing actually comes out.

    – Cornflour does seem the best flour to keep the noodles separated and it’s easy to use a little.

    – I’ve tried a variety of bread flours for the mix but they all taste pretty bad compared to pasta flour so have ended up sticking with that.

    – Homemade Kansui will make the mixture yellow but nowhere near as yellow as you would want it to be.

    – I believe the egg white gives the pasta flour the kick it needs to make it 13% protein content and not be sub 12%. Also I think it helps the noodle have a better ‘stretchy’ quality to it.

    – Letting the mixture rest in the fridge for an hour and then putting it back in the machine for extrusion will produce a better noodle but it defeats the purpose of the machine (for me anyway) so I don’t do it.

    – You can buy the nozzle heads from Phillips US – I managed to get all the pasta ones for my machine that way.

    Looking forward to your next noodle video!

  • Minh Hales June 23, 2015 - 2:24 am

    where could i get this machine in the UK?
    many thanks

    • Dave June 24, 2015 - 8:07 am

      Hi Minh,

      Not sure but if doesn’t carry it you can try That link shows a Global Shipping option. Cheers and happy shopping!

  • Michelle January 12, 2016 - 8:40 pm

    Hi there thank you for this I will give the cold water thing a go, It is easy-ish to clean but yes my sponge is not enjoying it and it does feel like it should be not as hard to clean looking the bits its not THAT messy, it s just a little bit of flour but then they go into the hot water and the hard work begins! Hope I’ve been doing it wrong all this time 🙂 Thankyou again! Awesome pasta maker too.

    • Dave January 13, 2016 - 8:38 am

      Hi Michelle. For easier cleaning, after drying use a food scraper to get most of the dried dough out (I linked to the bamboo one we use in the article, but any food scraper will do). The scraper does the heavy lifting and saves my sponge from getting super sticky 🙂

  • Susan D February 6, 2016 - 2:22 pm

    Hi I wrote in December about having concerns on dry flour issues in Calgary. I have been using the 200/50gr ratio of semolina + all purpose. Well today I broke out the Philips pasta maker to try your ramen noodles as shown in your video. Well, it turned out so dry that the front metal plate popped out which in turn I quickly stopped the machine, whew. Nothing broke or stripped but had issues getting the knobs to turn so I could remove the plate…vice grips to the rescue! I weighed out the ingredients with a My weigh 8000 bakers scale which I have always done. May I ask what brand of all purpose flour you used? Or maybe should I prceed with 10 gr of extra water?

    • Quin February 8, 2016 - 4:52 pm

      Hey Susan, yes Calgary is very dry but I’ve never had an issue with the pasta maker like you’ve experienced. Glad it didn’t break on you! I typically use the brand of flour sold at Costco and it’s always worked fine. I do not recommend using the semolina + all purpose mix with the ramen recipe, I could see that being too dry.

  • Millsy April 12, 2016 - 7:07 am

    Thanks for this recipe, my question is slightly off topic, is it possible to mix dough for say steam pork buns or bread or is the capacity to small or settings limit its use?

    • Dave April 12, 2016 - 7:56 am

      Hi Millsy, so glad you found us here! Re: dough mixer. We haven’t tried it, but don’t think it would work well as all it does is really mix quickly and then push out the noodles. But hey: you never know and given the right recipe, perhaps it could work? Cheers and happy experimenting!

  • Cate December 25, 2016 - 2:57 pm

    Hi David,

    Thank you for the recipe! Do you just use the spaghetti noodle accessory to make your ramen noodles? There is apparently a Philips Ramen and Udon noodle accessory available but it’s almost impossible to get a hold of!

    Thanks again!

    • Dave December 25, 2016 - 8:33 pm

      Hi Cate, glad you found us here 🙂 Re: ramen size. Someone commented here they think the THICK spaghetti form sold separately in the US is the same as the ramen form sold in asia. I purchased it from here: