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Dowels, handles, tapered - rolling pins have more options than you might think!
Everyone knows the traditional rolling pin - the thick dowel with two handles on either side. For biscuits and simple pie doughs, this sort of pin is easy to maneuver and perfectly good to use. But when it comes to hand-rolled pasta, laminated doughs, and even cut-out cookie dough, there are really only two options for the professional chef: the simple dowel, and the tapered rolling pin.
You might look at these varieties and wonder... how is this easier?! We've become so accustomed to handles in our home kitchens, that these can easily seem daunting. The answer is simple - when you're using this type of pin, you use your body-weight to leverage and press down on dough with much more ease than when you're holding handles on either side. Instead of grasping handles on either side, you use pressure on the heels of your hands with more control - this actually creates more familiarity with the dough, and you can attain a certain feel for it. This means that you can have better control over dough thickness, and can actually achieve a much thinner result, even with a tougher dough. Overall, the possibilities are much more easily attainable with these types of rolling pins!So, what's the difference between these two pins? They are both known as "French" rolling pins, but have two varieties: a simple cylindrical dowel, and one that is tapered at the ends. Truly, it's up to personal preference. Some chefs prefer the slender silhouette of the tapered pin for more delicate pastries, while others choose the heft of the heavier dowel-type for the utility of flattening dough. Regardless of which type, for most chefs, there is no other option than a handle-less pin - and it actually starts to feel extremely awkward to go back to handles!Some of our favorite picks:
Olivewood French Rolling Pin
Olivewood Straight Rolling Pin
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