Hi Cotehele, I do not have the plastic blade on my foodprocessor so I use the metal one for pasta and it works great. I only find that if I make a wet dough I never get the the pasta on the right consistance afterword. I can always add a little more water but never comes out right if I have to add flour... Cynara.

Try this dough recipe. I have been using it since it came out in a magazine and it is very easy to roll. Foolproof Pie Dough Cook's Illustrated The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour. - makes one 9-inch double-crust pie - Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedure 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Nancy

Mago : I do the same as Teresa. Most times, I mix the Dough and plop it into a SS bowl. Cover it with a damp towel and put it into the oven that was heated for a minute, turned off. Place a pan of hot water on the bottom shelf. When doubled,( about a half hour ) knead it again, cut to Pizza sizes and place in an oiled pan. Let it rest but keep streching it out to the edge,m every few minutes and up the sides for the crust. I let it rise slightly and prebake the Dough a little, till firm and freeze it or make a Pizza, with the just baked Dough. In the Pizzeria,I had a Proof Cabinet with a Hotplate and water, for humidity.It held 100 Pans. LOU

There is a LOT of science on this subject of chilling cookie dough in the refrigerator. When you leave the dough in one total amount (bowl, plastic bag, etc.) there are a lot of interesting things that happen, and results because of them. -The flavors have a chance meld together. -The flour has a chance to hydrate. -The fat has a chance to solidify. -You will get a darker color because the sugars (which are hygroscopic) have a chance to absorb liquid, leading to more Maillard Reaction (browning) when baked. -There are also changes to the texture of the dough. Chill it too long and it will dry out. The drier the dough, the more concentrated the sugar will be; which can mean the higher percentage of sugar can make that soft texture attribute turn to chewy or crispy. -If you make the dough balls in advance (which is a good choice), rather than chilling the whole recipe of dough in the bowl/bag, you won't require as long in the refrigerator because of the smaller amount of dough. The longer you chill the dough balls, the more you risk the dough drying out - especially in a frost-free refrigerator - which is a naturally dry environment. So shorten the time when you chill the dough in small portions. -Be sure to cover the dough or portioned balls well so they don't absorb any odors from other items in the refrigerator. Be mindful not to store potentially smelly foods in the refrigerator the same day you are chilling your cookie dough. [As an aside, be sure to taste a fleck of any butter you are using in cookies. If you happen to store a strong-flavored food close to where the butter was stored, it can absorb the odor and affect the flavor of the butter. I once judged a "perfect" cookie, until I tasted it. It tasted like onions, which had been stored, cut and uncovered, in the refrigerator next to the butter she used to make the "perfect" cookies.] -Even as little as 30-minutes in the refrigerator can make a difference. You'll get more browning and less spread the longer you chill the dough. As the dough dries out even more, the longer you chill them, you'll get more concentrated flavors. -Chilling also allows the gluten to relax. Too much gluten development in cookies = tough cookies, so the chilling will aid in preventing that. -Due to the presence of raw eggs in dough, refrigerator dough can also become a place for bacteria to grow, especially if you don't have a refrigerator that keeps the temperature colder than 40°F. Refrigeration only slows down bacteria growth, it doesn't prevent it. So it will be important to make sure you don't add large amounts of warm/hot foods to the refrigerator because it will cause the temperature to warm to an unsafe food temperature for a prolonged period of time. It takes a long time for the internal temperature at the core of a large portion of dough to reach a food-safe temperature colder than 40°F, so I would suggest dividing the dough either into smaller portions like cloudy_christine suggested above, or into individual portions. And definitely, don't be sampling the raw dough if you have it refrigerated for several days just because of an increased risk of bacteria growth due to raw eggs and potentially poor temperature control. -Grainlady