Is it necessary to have a "dough" setting on a food processor, or is the standard "On" and "Off-Pulse" just as well (especially if using it for dough)?
It seems most newer model food processors now have the added "dough" option. I wasn't sure if it's just a marketing gimick or if it actually adds value.
Never even knew there was a dough setting available--with so many doughs how could one setting be appropriate for all? On and Pulse works fine for pasta dough and pie crust,
