Growing up, my mother used a handled rolling pin, so naturally I followed suit—until I had to stock my own kitchen. Being a poor college student who wasn’t willing to relinquish baking activities, I was lured by the inexpensive cost of the tapered French rolling pin. And what started out as a way to save money has become an indispensable tool. The French pin is lighter and easier to pivot, which allows more control over a pastry’s thickness and size. It took a few flattened cookies to get used to the slim design, but after rolling pie, cookie, pizza, and tart dough, the benefits of this pin are apparent.
French rolling pin, $13.95
I’m a big fan – way more control over the dough than a pin with handles.
sometimes, simplest is best. I love mine! it’s also good for beating cold doughs a little to flatten them before rolling. I wrap mine with parchment , wax paper or plastic wrap and use it as a mold for chocolate covered mint, parmasian crisps or thin cookies.
I would not recommend it, however, for trying to get lactic acid out of your muscles. I tried lying down on it and rolling around on the floor and it didn’t work so hot.
indian cooks all use a very thin rolling pin, as pictured (or slimmer), and it’s what i have always used. they really are great!