# Rolling Pins

Both test kitchens that compared styles picked handleless pins. A tapered French pin pivots into pie rounds; a long straight dowel rolls the most even cookie sheets and takes thickness rings. Unfinished or lightly oiled hardwood holds flour so dough does not stick; testers liked about 1 to 1.5 pounds. Fondant, dumplings and pasta each have a specialist pin.

## How it works

A rolling pin flattens dough by pressing along one line of contact as it turns. Three things decide how it behaves. First, how you push it: a handleless pin sits under your palms, so you feel the dough's thickness through the wood, while a handled pin turns on an axle between two handles, which does more of the work but hides the dough. Second, how much of it touches the dough: a tapered pin touches only along its flat middle, so it pivots easily into a circle, while a straight pin presses evenly along its whole length for flat sheets. Third, the surface: slightly rough wood holds a film of flour that keeps dough from sticking and passes little heat from your hands. Smooth marble, steel and plastic hold no flour. Weight adds pressure for free, until it crushes air out of pizza dough or cracks pastry. [1] [2] [16] [8] [12]

| Family | What it is | Suits |
|---|---|---|
| Handled roller | A thick barrel that turns on an axle between two handles; the familiar American or baker's pin. | Bakers who want the pin to do the work and prefer the grip they grew up with. |
| Straight dowel | A plain handleless cylinder of even thickness, rolled under the palms; also called a Shaker pin. | Large even sheets: cookies, slab pies, croissant dough; the style that takes spacer rings. |
| Tapered French pin | A handleless pin that narrows toward both ends, with a flat section in the middle. | Pie and tart rounds, and bakers who want fine control. |
| Small thin pin | A short rod: about 1 inch thick for the Chinese dumpling pin, about 2 inches thick and a little longer for the sturdier Indian belan. | Dumpling wrappers, roti, chapati and tortillas rolled one small round at a time. |
| Long pasta pin | A plain wooden cylinder: about 20 to 28 inches for an everyday Italian mattarello, up to about a metre for the long style sold today, or the thinner 32-inch Turkish oklava. | Rolling a whole sheet of fresh egg pasta or thin pastry by hand. |
| Fondant roller | A smooth plastic roller, often 20 inches, sold with guide rings. | Rolling sugar paste to cover cakes. |
| Textured or embossed pin | A pin with ridges, grooves or a carved pattern that marks the dough. | Lefse, puff pastry butter sheets, and patterned cookies. |

## How an expert narrows the choice

```mermaid
timeline
  section 1 · What you roll
    pie and pastry : ask Pin style, Weight
    cookies : ask Thickness guides, Barrel length
    fondant : ask Barrel material, Thickness guides
    dumplings and flatbreads : ask Barrel length : skip Handle bearings
    fresh pasta : ask Barrel length : skip Flat middle (tapered pins), Handle bearings
    pizza and bread : ask Weight
  section 2 · Pin style
    handled roller : ask Handle bearings, Barrel length : skip Flat middle (tapered pins)
    tapered French : ask Flat middle (tapered pins), Weight : skip Thickness guides, Handle bearings
    straight dowel : ask Thickness guides, Barrel length : skip Flat middle (tapered pins), Handle bearings
  section 3 · Barrel material
    wood : ask Wood finish, Wood species
    marble : ask Weight : skip Wood finish, Wood species
    metal / plastic / silicone or nonstick coating : skip Wood finish, Wood species
```

1. **What you roll.** Pie, cookies, fondant, roti or dumplings, or pasta?
   The dough decides the pin family. Dumplings, pasta and fondant each point to a specialist pin and remove most of the catalog; pie and cookies keep the general pins and decide which later questions matter.
   If pie and pastry: ask Pin style, Weight.
   If cookies: ask Thickness guides, Barrel length.
   If fondant: ask Barrel material, Thickness guides.
   If dumplings and flatbreads: ask Barrel length; skip Handle bearings.
   If fresh pasta: ask Barrel length; skip Flat middle (tapered pins), Handle bearings.
   If pizza and bread: ask Weight.
   Skip if already known: a query naming the pin type, such as French rolling pin, mattarello or fondant roller, a query naming the dough.

2. **Pin style.** Handles, a straight pin, or one tapered at the ends?
   Among general pins, reviewers split hardest on style. The three answers map one to one to handled roller, straight dowel and tapered French; small, pasta and textured pins come from the dough answer or the query.
   If handled roller: ask Handle bearings, Barrel length; skip Flat middle (tapered pins).
   If tapered French: ask Flat middle (tapered pins), Weight; skip Thickness guides, Handle bearings.
   If straight dowel: ask Thickness guides, Barrel length; skip Flat middle (tapered pins), Handle bearings.
   Skip if already known: dough_job is dumplings and flatbreads, fresh pasta or fondant, a query naming the style.

3. **Barrel material.** Wood, marble, steel, or plastic?
   Most pins are wood, so this mainly catches buyers who want a chilled or nonstick pin. "Marble" and "steel" map directly to those values; "plastic" covers plain plastic and nonstick-coated pins.
   If wood: ask Wood finish, Wood species.
   If marble: ask Weight; skip Wood finish, Wood species.
   If metal or plastic or silicone or nonstick coating: skip Wood finish, Wood species.
   Skip if already known: dough_job is fondant and the buyer named a fondant roller, a query naming the material.

## What to surface

### What you roll

The dough you roll most often: pie and pastry, cookies, fondant for cakes, dumpling wrappers and flatbreads, fresh pasta, or pizza and bread. A buyer who rolls several can name the one they roll most; a product can carry more than one value. Each dough wants a different pin. Pie rounds suit a tapered pin that pivots; big cookie sheets suit a long straight pin, often with thickness guides; fondant suits a smooth plastic roller; dumpling wrappers suit a short thin pin, and roti or chapati a slightly thicker one; hand-rolled pasta needs a long plain cylinder. Wirecutter says forgiving yeasted pizza dough barely needs a pin at all. [1] [14] [8] [17] [12] [15]

Values: pie and pastry, cookies, fondant, dumplings and flatbreads, fresh pasta, pizza and bread.
Question to ask: Pie, cookies, fondant, roti or dumplings, or pasta?

Used as: top-level split, filter. Data: derived from listing fields, backfill cost low. Look for it as: Not a field. Title words such as fondant, dumpling, roti, chapati, tortilla, belan, mattarello and oklava name the specialist pins directly; otherwise map from pin_style, barrel_material and barrel length.
Keyword first: title words such as dumpling, tortilla, roti, chapati, belan, mattarello, pasta or oklava name the specialist pins directly. Without a keyword, under 13 inches reads as dumplings and flatbreads and 30 inches and up as fresh pasta; the 20 to 28 inch band is ambiguous with general pins and needs the keyword. General pins carry several values; do not trust the 'ideal for pie, pizza and cookies' bullet, which lists every dough.

### Barrel material

What the rolling surface is made of: wood, marble, metal, plastic, or silicone or a nonstick coating. Wood is what both test kitchens chose: its slightly rough surface holds a dusting of flour, so dough barely sticks, and it passes little hand heat to the butter. Marble and steel can be chilled, but in testing they stuck to pie dough and warmed under the hands, and marble pins are heavy. Smooth plastic is the fondant roller's material, dusted with icing sugar rather than flour. [2] [1] [6] [12]

Values: wood, marble, metal, plastic, silicone or nonstick coating.
Question to ask: Wood, marble, steel, or plastic?

Used as: top-level split, filter. Data: on the listing, backfill cost low. Look for it as: A retail Material spec row is on the listing (checked on Amazon for six tested pins) and brand pages name it in the description ("solid rock maple", "beechwood", "Plastic roller"). Maps to kitchen-standard materials[] with role body. Trap: the retail Material row can name the wrong species, such as "Oak" for a pin the brand page calls beech, so use it for the material class only, not the species.
Title, description or the retail Material row almost always settle it; the photo separates marble and steel from wood. A nonstick-coated or silicone-covered steel barrel files as silicone or nonstick coating, not metal, since the coating is what changes how it performs.

### Pin style

The pin's shape: a handled roller, a straight handleless dowel, a French pin tapered toward the ends, a short thin pin for small rounds, a long pasta pin, or a textured pin. Both test kitchens that compared styles chose handleless pins: you press on the barrel, so you feel the dough's thickness, and a handled pin can skid when the handles turn instead of the barrel. Tapered pins pivot for pie rounds but can leave hills and valleys on big sheets. Straight dowels roll the most even sheet, and spacers fit them but not tapered pins. [1] [2] [16]

Values: handled roller, straight dowel, tapered French, small thin pin, long pasta pin, textured or embossed.
Question to ask: Handles, a straight pin, or one tapered at the ends?

Used as: top-level split, filter. Data: derived from listing fields, backfill cost low. Look for it as: Title words: French or tapered for a tapered pin; dowel for a straight one; handled, Gourmet, Patisserie or with handles for a handled pin; embossed for textured. "Shaker" is unreliable: some Shaker-named pins have integral handles. Check the photo too.
Title keywords, then the photo. A pin with fixed handles that do not rotate (some Shaker and cookie pins, the belan) has no clean value; file it as handled roller if it has a handle, small thin pin if not. Small thin and long pasta pins follow from barrel length when the title does not say.
Chart: Pin profiles to scale.

### Thickness guides

Rings, raised ends or separate spacers that hold the barrel a set height above the counter, so dough cannot be rolled thinner than that. Guides make even thickness automatic, so cookies bake at the same rate. Ring sets span about 1/16 to 3/8 inch, and 1/4 inch is the usual cookie and pie thickness. They fit straight and handled pins, not tapered ones. ATK found rings on a 13.6 inch barrel pressed into the palms, marked doughs wider than the barrel and trapped flour. [2] [1] [11] [6] [8]

Values: none, removable rings, built-in guides, separate spacers.
Question to ask: Guides that fix the thickness, or roll by feel?

Used as: filter, shown on the card. Data: needs research, backfill cost low. Look for it as: Title words: adjustable, guide rings, thickness rings, spacers. Ring sizes appear in the description or what's-included text.
Title keywords settle it. Record the ring sizes in what's-included text, since sets differ (Joseph Joseph 2 to 10 mm; Wilton 1/16 to 3/16 in).

### Barrel length

The length of the part that touches the dough, in inches; on a handled pin this is the barrel alone, not the handles. A barrel narrower than the dough leaves edge marks and needs more passes, which warms and toughens pastry. Pie rounds are about 12 inches, so they need a longer barrel; cookie sheets and croissant dough suit the 18 to 23 inch handleless pins testers favour. Handled pins mostly run 10 to 15 inches. Dumpling and flatbread pins run 8 to 13 inches; the long pasta pins sold today run 32 inches and up, though an everyday Italian mattarello is shorter. [1] [2] [10] [7] [6] [14] [8] [17]

Range: Handleless general pins about 18 to 23 in; handled barrels 10 to 15 in; dumpling and flatbread pins 8 to 13 in; long pasta pins 32 in and up; an everyday mattarello elsewhere in Italy runs 20 to 28 in.

Used as: filter, shown on the card, sortable. Data: on the listing, backfill cost low. Look for it as: A retail Product Dimensions length row is on the listing (checked on Amazon for six tested pins, each within 0.4 in of the tester's barrel figure), plus the title or a length x diameter size line ("19" x 2"", "12" Rolling Pin"). Trap: a title length can disagree with the dimension row, so prefer the dimension row, and prefer a stated rolling-area figure over overall length when both are given.
Brand pages carry it for nearly every pin. Record whether a figure is barrel or overall length; when unclear on a handled pin, store it as overall.
Chart: Pin profiles to scale.

### Weight

What the pin itself weighs, in ounces, without packaging or rings. Weight sets how much work the pin does for you. ATK's favourites weighed about 1 to 1.5 pounds and Wirecutter's picks 23 and 24 ounces; 11 to 16 ounce pins were hard work for a 10-year-old tester. Heavy pins dented dough when they stopped and crushed the air out of pizza dough. A store's listed weight can be wrong either way, so prefer a stated product weight or a review's own measurement. [2] [1] [6]

Range: Pins testers liked weighed about 16 to 24 oz.

Used as: shown on the card, sortable. Data: needs research, backfill cost medium. Look for it as: A weight field exists on most store pages, but it is noisy in both directions: JK Adams' own store lists 4 lb, a hidden shipping default, for a French pin ATK weighed at 15.9 oz, while other brands' listed weights run from well below to well above a tester's scale. No simple cutoff catches the errors.
Use a stated product weight or a review measurement only; do not trust a bare store weight field on its own. Backfill the top 100 pins from reviews; leave the rest unknown.
Chart: Weight band.

### Wood finish

What coats a wooden barrel: nothing, a rubbed-in oil or wax, or another finish, often unnamed. Wood works as nonstick only if flour clings to it. King Arthur says unfinished wood takes on flour and grows less sticky than finished pins; both test kitchens praised slightly rough maple and marked down slick barrels. Any oil should be food grade, such as the white mineral oil US rules allow in food, renewed when the wood looks dry. [9] [2] [1] [7] [4]

Values: unfinished, oiled or waxed, other finish, not wood.

Used as: shown on the card, filter. Data: needs research, backfill cost medium. Look for it as: Description words: untreated, natural, unfinished, waxed, mineral oil, beeswax. Fletchers' Mill sells the same pin as Untreated or Finished variants.
Brand description text; leave unknown when silent rather than guessing from a glossy photo.

### Flat middle (tapered pins)

On a tapered pin, the length of the straight middle section before the taper begins, in inches. The flat middle decides whether a tapered pin can roll an even sheet. ATK measured 5.2 to 9.5 inches across tapered pins of about 20 inches and found the shortest left hills and valleys. Wirecutter's pick had 12 inches against a typical 6 to 8, and rolled like a dowel while still pivoting for pie. Vermont states a rolling-area figure for some pins, but it can disagree with a reviewer's own measurement. [2] [1] [8]

Range: Tested tapered pins of about 20 in had 5.2 to 12 in of flat middle (ATK, Wirecutter).

Used as: shown on the card, sortable. Data: needs research, backfill cost high. Look for it as: Rarely on listings. A brand page can state a "barrel rolling area" figure (Vermont), but that figure can disagree with a reviewer's measured flat section, so treat a maker's number as a hint, not a fact.
Take it from ATK and Wirecutter for the pins they tested; leave it unknown for the rest. A maker's stated rolling-area figure can stand in where no review exists, flagged as unverified. Do not estimate it from photos.
Chart: Pin profiles to scale.

### Wood species

Which hardwood the barrel is turned from: hard maple, beech, cherry, walnut or another hardwood. The FDA Food Code allows wood for rolling pins only when it is hard maple or an equally hard, close-grained wood. Maple and beech meet that bar; cherry and walnut are both notably softer, about two-thirds of maple's Janka hardness, so treat them as unresolved rather than compliant. Many brands say only North American hardwood. [3] [1] [8] [7] [18] [19]

Values: hard maple, beech, cherry, walnut, other or unstated hardwood, not wood.

Used as: shown on the card, filter. Data: needs research, backfill cost low. Look for it as: Description or title ("solid rock maple", "Beechwood", "cherry wood"). Kitchen-standard materials[] has only wood, not the species.
Brand pages; store other or unstated hardwood when the page says only hardwood.

### Handle bearings

How a handled pin's barrel turns on its handles: on steel ball bearings, on nylon bearings around a steel axle, or by an unstated method. The handle joint is where a handled pin goes wrong. When it binds, the handles turn instead of the barrel and the pin skids over the dough, and testers found flour and water collecting where the handles meet the barrel. Makers that name the bearing type, and some sell replacement handles, are showing their build. No test compared bearing types, so this is a sign, not a ranking. [2] [1] [7] [6]

Values: steel ball bearings, nylon bearings, unspecified, no handles.

Used as: shown on the card. Data: needs research, backfill cost low. Look for it as: Description text on brand pages ("precision steel ball bearings", "self-lubricating nylon bearings").
Brand pages for handled pins; store unspecified when the page is silent. Not worth a top-N effort.

## Numbers worth computing

| Metric | Formula | Why |
|---|---|---|
| Spare barrel (in) | `barrel_length_in - target dough width (about 12 in for a pie round)` | For a straight or handled barrel, this is the pie check: shorter barrels left edge marks and needed more passes, which overworks pastry (ATK). On a tapered pin, flat_section_in is the real check instead. No dough but pie has a stated target width, and no source gives a minimum margin. [2] [10] |

## What you give up

- A tapered pin pivots easily into a pie round, but on big rectangles it can leave hills and valleys and it will not take spacers. A straight dowel rolls the evenest sheet but turns less easily. [1] [2] Board branch: "See more straight dowels".
- A heavier pin does more of the work on cold dough, but it dents dough when it stops, can crack flaky crust and presses the air out of pizza dough. A light pin is gentle but makes you lean in. [2] [1] Board branch: "See more pins near 1 pound".
- Marble and steel can be chilled to keep butter cold, but they hold no flour, so dough sticks; steel warms in your hands, marble is heavy, and ice-water pins drip condensation. [2] [1] Board branch: "See more unfinished wooden pins".
- Rings make every cookie the same thickness, but on a short barrel they sit under your palms, mark wider dough and trap flour where they meet the barrel. [2] [1] Board branch: "See more long dowels that take spacers".
- Handles do more of the pushing and feel familiar, but it's harder to feel the dough's thickness, the barrel can skid when the handles turn instead, and dough collects at the joint. [2] [1] Board branch: "See more handleless pins".

## How to draw it

**Pin profiles to scale** (other, shows Pin style, Barrel length, Flat middle (tapered pins)). Side-view outlines of the shortlisted pins drawn to one scale, shortest to longest, with each tapered pin's flat middle shaded and a 12 inch pie round as a reference bar. Length, taper and usable flat in one glance. Used today by Wirecutter, which photographs its test pins side by side from shortest to longest, and ATK, which reports barrel length and flat surface for every pin. [1] [2]

**Weight band** (range, shows Weight). Each pin as a dot on an ounce scale, with the 16 to 24 ounce band testers liked shaded, so a too-light or too-heavy pin stands out without reading numbers. This is a proposal, nobody draws it this way yet. [2] [1]

## Words you will meet

- **French pin**. A handleless rolling pin that narrows toward both ends.
- **Dowel**. A handleless rolling pin of the same thickness all along, also called a Shaker pin.
- **Handled roller**. A rolling pin whose thick barrel turns between two handles, also called an American or baker's pin.
- **Barrel**. The part of a rolling pin that touches the dough.
- **Flat middle**. The straight centre section of a tapered pin, where it presses the dough evenly.
- **Spacers**. Rings slipped or screwed onto a pin's ends that stop the dough being rolled thinner than a set thickness.
- **Mattarello**. The Italian word for a rolling pin in general, and also the name for the long pin used to roll pasta by hand.
- **Belan**. The short Indian wooden pin for rolling roti and chapati.
- **Oklava**. A very thin, long Turkish rolling pin for gozleme and other thin pastry.
- **Fondant**. A sugar paste rolled into a thin sheet to cover cakes.
- **Food-grade mineral oil**. A refined petroleum oil that US rules allow in contact with food, used to keep wooden tools from drying out.
- **Close-grained wood**. Wood with small, tightly packed pores, such as maple, that absorbs less moisture and cleans more easily.

## Where we made a call

- Handleless pins give a better feel for the dough's thickness and pressure than handled pins. (confidence high). Both test kitchens chose handleless pins and Wirecutter's experts all use one. Wirecutter adds that the best pin is the one you are comfortable with, so a handled pin is a fair choice for someone who prefers it. [1] [2]
- Unfinished or lightly oiled wood beats marble, steel and plastic for pastry, despite brand non-stick claims for marble and steel. (confidence high). Sources disagree. Zulay sells its marble and steel pins as non-stick. ATK tested a Zulay steel pin and found dough sticking, and found marble, steel and plastic all too smooth to hold flour. We side with the testers. [2] [1] [13] [9]
- Pins of about 1 to 1.5 pounds suit most bakers, but ATK's lightest tapered picks sit inside Wirecutter's too-light-for-a-child range. (confidence high). Sources disagree. ATK's favourites and Wirecutter's two picks land in the same band, but ATK's Best Tapered (15.9 oz) and recommended KitchenAid (15.7 oz) fall inside Wirecutter's 11-to-16-ounce range that a 10-year-old tester found hard. [2] [1]
- A store-listed weight can be wrong in either direction, so prefer the maker's or a reviewer's own figure. (confidence low). Sources disagree. JK Adams' own store lists 4 lb and 2 lb for pins ATK weighed at 15.9 oz and 1.4 lb, both hidden shipping defaults. We could not find a cutoff that catches this without also rejecting accurate listings elsewhere. [6] [2]
- Cherry and walnut rolling pins may not meet the Food Code's 'equivalently hard' wood test that maple meets. (confidence medium). Janka hardness: hard maple 1450 lbf, black walnut 1010 lbf, black cherry 950 lbf (Wood Database and Wikipedia agree). Both are about two-thirds as hard as maple, so we do not call them compliant. [18] [19] [3]
- A longer flat middle makes a tapered pin roll more evenly, but sources give no agreed minimum length. (confidence medium). Sources disagree. Wirecutter recommends seven inches or more, yet judged a 7-inch pin too extreme, perhaps for its torpedo shape. ATK's 5.2 inch pin rolled unevenly. We state the direction, not a floor. [1] [2]
- The FDA Food Code allows wooden rolling pins of hard maple or an equally hard, close-grained wood; finishes should be food-grade. (confidence high). Food Code 4-101.17(B) names rolling pins. It is a model code that binds food businesses where a state or locality adopts it, not homes, but is the regulator's own test. Food-grade mineral oil is set by 21 CFR 172.878 and 178.3620; silicone pins fall under 21 CFR 177.2600. [3] [4] [5]
- Wash wooden pins by hand and dry them at once; never soak them or use a dishwasher. Makers disagree about soap. (confidence medium). Sources disagree. JK Adams and ATK say soap and water; Vermont Rolling Pins says a damp cloth and no soap, because soap dries the wood. All agree on no soaking and no dishwasher. Either way is defensible; oil the wood when it looks dry. [6] [2] [8] [11]
- Thickness rings help novices with cookies, but only on a barrel long enough to keep hands off the rings. (confidence medium). ATK liked the precision but found rings on a 13.6 inch barrel pressed into the palms and marked wider dough. Wirecutter preferred cheap separate spacers on a long dowel. [2] [1]

## References

1. [Wirecutter, The Best Rolling Pin (Internet Archive snapshot, 2025-11-11)](http://web.archive.org/web/20251111225858/https://www.nytimes.com/wirecutter/reviews/best-rolling-pin/) (specialist review). Supports: Handleless pins give the best feel; experts use them; Tapered pins pivot for pie rounds; dowels roll the most even sheets; Ideal handleless length 18 to 22 inches; Picks weighed 23 and 24 oz; 11 to 16 oz pins hard for a 10-year-old tester; Spacers won't work on a tapered pin; handled pins can take them; Marble heavy; ice-water pins drip condensation; metal holds no flour.
2. [America's Test Kitchen, The Best Rolling Pins](https://www.americastestkitchen.com/equipment_reviews/1381-rolling-pins) (specialist review). Supports: Favourite pins weighed about 1 to 1.5 pounds; heaviest crushed air out of pizza dough; Tapered pins had 5.2 to 9.5 inches of flat; shortest made indents; Short barrels left edge indents and needed more passes; Marble, steel and plastic too smooth to hold flour; stuck to pie dough; Handles can turn instead of the barrel; dough collects at the joint; Rings on a 13.6 inch barrel pressed palms and marked wider dough; Wash, dry at once, never submerge; oil with food-grade mineral oil.
3. [FDA Food Code 2022, section 4-101.17 Wood, Use Limitation](https://www.fda.gov/media/164194/download) (regulator). Supports: Wood allowed for rolling pins only if hard maple or equally hard, close-grained wood; A model code that binds food businesses only where adopted.
4. [21 CFR 172.878 White mineral oil and 178.3620 Mineral oil](https://www.ecfr.gov/current/title-21/section-178.3620) (regulator). Supports: Defines the white mineral oil permitted in and in contact with food.
5. [21 CFR 177.2600 Rubber articles intended for repeated use](https://www.ecfr.gov/current/title-21/section-177.2600) (regulator). Supports: Silicone elastomers are permitted food-contact rubbers for repeated-use articles.
6. [JK Adams rolling pin product pages](https://www.jkadams.com/collections/rolling-pins) (spec sheet). Supports: Pins listed as length by diameter; dumpling dowel 9 by 1 inch; Handled pins named by bearing type: steel ball or nylon; 1/4 inch is the most common cookie and pie thickness; Store lists 4 lb and 2 lb for pins ATK weighed at 15.9 oz and 1.4 lb; Hand wash with hot soapy water; never submerge; no dishwasher.
7. [Fletchers' Mill rolling pins](https://www.fletchersmill.com/) (spec sheet). Supports: Handled pins in 10, 12, 15 and 18 inch barrels on steel ball bearings; Sells replacement handle sets; Same pin offered untreated or finished; 8 inch tortilla pin.
8. [Vermont Rolling Pins product, wood and care pages](https://www.vermontrollingpins.com/) (spec sheet). Supports: Pasta pin 36 to 40 inches; oklava 1 by 32 inches; belan 13 inches; Cookie pin with built-in 1/4 or 3/16 inch guides; Lefse corrugated and tutove ridged pins; Wipe with a damp cloth, no soap; oil with a food-safe oil.
9. [King Arthur Baking, French Rolling Pin](https://www.kingarthurbaking.com/shop/items/french-rolling-pin) (spec sheet). Supports: Unfinished wood takes on flour and becomes less sticky than finished pins.
10. [King Arthur Baking, Classic Double Pie Crust](https://www.kingarthurbaking.com/recipes/classic-double-pie-crust-recipe) (primer). Supports: Roll a bottom pie crust to about 12 inches across.
11. [Joseph Joseph, Adjustable Rolling Pin](https://www.josephjoseph.com/products/adjustable-rolling-pin) (spec sheet). Supports: Rings set 2 to 10 mm, 1/16 to 3/8 inch; Beech pin and rings: hand wash only, do not submerge.
12. [Wilton, Fondant Roller with Guide Rings, 20-Inch](https://wilton.com/fondant-roller-with-guide-rings-20-inch-fondant-tools/191000329/) (spec sheet). Supports: Fondant roller is plastic, 20 inches, with 1/16 to 3/16 inch guide rings; Dust the non-stick surface with icing sugar.
13. [Zulay Kitchen, marble and stainless steel rolling pins](https://zulaykitchen.com/) (spec sheet). Supports: Brand describes its marble and steel pins as non-stick.
14. [The Woks of Life, Dumpling Wrapper Recipe](https://thewoksoflife.com/dumpling-wrapper-recipe/) (primer). Supports: A small Chinese pin, about 11 inches long and at most 1 inch thick.
15. [China Sichuan Food, Dumpling Wrappers](https://www.chinasichuanfood.com/dumpling-wrappers/) (primer). Supports: Dumpling wrappers are rolled thicker in the centre and thinner at the edge.
16. [Wikipedia, Rolling pin](https://en.wikipedia.org/wiki/Rolling_pin) (primer). Supports: Rods about 1 to 2 inches across, rolled under the palm; used for jiaozi skins; Rollers have handles through a thick barrel; Textured pins mark the dough.
17. [Wikipedia (Italian), Matterello](https://it.wikipedia.org/wiki/Matterello) (primer). Supports: A plain wooden cylinder, 50 to 70 cm, or 90 to 130 cm in Emilia-Romagna; Matterello is the generic Italian word for a rolling pin.
18. The Wood Database, Janka hardness pages for hard maple, black cherry and black walnut (primer). Supports: Hard maple Janka hardness 1450 lbf; Black cherry Janka hardness 950 lbf; Black walnut Janka hardness 1010 lbf.
19. [Wikipedia, Janka hardness test](https://en.wikipedia.org/wiki/Janka_hardness_test) (primer). Supports: Confirms hard maple, black cherry and black walnut Janka values independently.