Look over this blog:
http://ladyandpups.com/2015/04/04/how-to-make-cruffin-with-pasta-machine/
http://ladyandpups.com/2016/02/24/zero-folding-pastel-de-nata-a-hybrid/
She seems to get good results and explains well. She uses a mix of bread flour and AP.
I don't make much pastry, but from my experience making pizzas, the flour strength is not very important in terms of elasticity and ease of stretching, as long as you form a good gluten network. I wouldn't use AP flour by itself, but using only bread flour or a mix of both should be fine.
The important thing for an easy to roll dough is a long rest time, at least overnight.
I don't use 00 flour (super fine) but many pizza makers choose it for making very thinly rolled pizzas.
Also, adding a little fat to the dough helps to prevent tearing.