ROLLING PIN STYLES I MAKE:

FRENCH FLAT:  This pin will be the “go to” pin for chefs and kitchen gourmets.  It will do it all.  The flat section will roll like a traditional pin and the tapered ends won’t pinch the edges of dough and will allow the dough to be shaped.  The flat section is about 11″ long and overall it’s about 21″.

FRENCH TAPERED:  French Tapered rolling pins are the mainstay pin for pastry chefs.  They are used for rolling out dough into circles – perfect for pies and pizza. I’ve worked out a very easy-rolling pin with this style.  It’s a excellent compliment to your kitchen.

SHAKER:  The Shaker Style Rolling Pin is the true American classic.  It’s the one most of us remember our mother or grandmother using growing up.  With it’s simple shape and comfortable handles it has a solid, easy feel.  The Shaker Pin never goes out of style.  It’s perfect for making pastry dough and rolls quickly.  It’s sure to be a hit in your kitchen or a fabulous gift and will last a lifetime.

LONG ITALIAN PASTA:  For all the pasta makers and attention seekers out there.  This very long, thin rolling pin is the traditional size for rolling out pasta dough.  Measuring over 32″ long, it will roll like a traditional pin and the tapered ends won’t pinch the edges of dough and will allow the dough to be shaped.   This pin will roll out very even and thin dough.