Thanks for the reply. I had tried the Kyrol years before when I was trying to make zeppoles. I really didn't understand then how pizza was made or how yeasts and different flours had to be managed. I just use a recipe and then tried it. When I first made them, the zeppoles turned out great. When it became warmer here the recipe I always had used, didn't fry up well and I couldn't tell when the middle was finished. I ended up with not finished middles then. I understand more now how over-fermentation, kneading, temperatures and humidity can affect finished doughs. I still have a lot to learn, but am in the process of learning what I can. My local Flour Mill (C.O. Nolt & Sons), recommended the Kyrol then.
That is interesting you make homemade noodles. In the next few months I want to try making different kinds of pasta. I am searching for the right recipe and also a pasta machine that can make different kinds of pasta. I like fresh pasta so I'll see what happens with that.
Making bread is interesting, too and maybe in the future, I will give that a try.
Great to hear how remarkably the Kyrol performs. I am trying to get as much oven spring as I can on my pizza, also. It's been a process, but it's interesting.
Thank you for your information.