I'm using a Kitchenaide pasta roller for fresh pasta.

[Ilsa]

The instructions say to roll out to the thinnest sheet. I'm using it for fettuccine. Should I stop rolling out dough at number 5 or 6 for slightly thicker pasta? I'll be eating it with pesto sauce.

[drray23]

1. I never roll out to the thinniest setting.

It's hard to do. The dough usually tears up.
Slightly ticker pasta is good for sauce anyway.

[Ilsa]

2. okay, I'll probably stop at 6 or 7 for a little more "chew."

Have you tried dusting more flour on your pasta sheets as you roll out? Or perhaps turn up the speed a notch? I use to get stretches and ridges until I started dusting with more four and turning up the mixer another notch.

[FarPoint]

3. Yes...

I too like mine this way....

Folks can just experiment...one should have enough pasta dough to try several different thicknesses and select your favorite..

[Fichefinder]

4. Does anyone ever make flatbread pizza with theirs?

[Ilsa]

5. I use my KitchenAid dough hook for almost anything

that I don't use my bread machine for. I've made focacci, which is alot like flat bread pizza.

Is that what you're referring to?

[Fichefinder]

6. I meant using the flat pasta roller to make pizza crusts

Seems like you could make some flatbread shaped crusts

[Ilsa]

7. I haven't used my flat roller on any leavened bread.

Flatbread pizza, IIRC, contains some yeast or other leavening agent such as a little baking powder. Occasionally I see a recipe incorporating a flatbread that's almost like a thick cracker (no chewiness to the bread).