Ive had mine for a week now. I know from making different kinds of noodles over the years that the dough makes all the difference. The reason I started making my own is because I missed the flavors I remember from when I was a kid. What I have found is any dough made from all purpose flour doesn't have as much flavor as I would like.  But I do like the textures of it. That being said, wet dough will go through the dies easily,  but not hold shape, dry is the opposite. Twisting of fusilli seems to be more a matter of having let the dough rest, not over-working it, the right balance of wet and dry, and the right mixer speed.  It takes practice and patience.  I love my pasta maker attachments....but it does take a while to get it right and the dough makes all the difference.  bad d