Try potato water as your liquid in your dough recipe! Yea, the stuff left over when you boil the spuds for dinner. We all usually run it down the drain, but try saving it, and replace the water with "potawater".
After you make the dough, I suggest the 24 hr rest in the fridge. When you roll it out, I find it doesn't pull back, and has a more workable consistency.
When cooked, there is more of a difference in texture, then taste ( at least to me).
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