[Lardman]

Either that or you'll have to live with 6" wide x X ft long pies 

I'm looking for the down side to that but it's difficult to find one   

MrsBee would have been right about the flaky pastry I was making yesterday far too much fat in it to put in the machine, no so sure about the shortcrust, but then that's easy enough to roll anyway.

[allotmentann]

Lardman, ever since I was a child I have rolled pastry between sheets of cling film or a split carrier bag. You don' t have to add any flour, you can roll it really thin, it doesn't stick, you can transfer it easily to the tin by just removing one half of the cling film and peel the other half off when transferred. And, you don't cover your work surface in a mountain of flour that is horrible to remove.   

[Lardman]

I've bought a large silicone pastry mat - it's the best thing since sliced bread, but I have been putting cling film on top when rolling flaky pastry as the lard gets on the wooden rolling pin.

If you saw what lives on my kitchen worktop you'd know why I don't roll on it 

[allotmentann]

   

[snowdrops]

Either that or you'll have to live with 6" wide x X ft long pies 

Rhubarb pie anyone

[snowdrops]

Have you tried it with semolina flour yet,that makes a difference, plus use it in the pasta machine.