Buying guide
Rolling Pins: Which Type Is Best for Pastry?
Straight, tapered, handled or marble: how each rolling pin handles pastry, biscuits and bread.
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A rolling pin is one of the oldest tools in the British kitchen, and still one of the most personal. The right one depends on what you roll most: pastry, biscuits or dough.
Our shortlist
Shortlist in progress
We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
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The main types
| Type | Feel | Best for |
|---|---|---|
| Straight (dowel) | Even pressure, very controllable | Pastry, biscuits: the most versatile |
| Tapered ("French") | Pivots easily for rounds | Pie cases and circles |
| Handled | Familiar, less hand contact | Beginners; large quantities |
| Marble | Heavy, stays cool | Butter-rich pastry in a warm kitchen |
What to look for
- Length: at least 40 cm lets you roll a full sheet without the ends marking the dough.
- Material: hardwood (such as beech or maple) is the classic choice; unfinished wood holds a dusting of flour well.
- Weight: heavier pins do more work for you, but are harder to control on delicate pastry.
Care
Wipe wooden pins with a damp cloth and dry them straight away. Never soak them or put them in the dishwasher.
Frequently asked questions
What is the best rolling pin for pastry?
A straight hardwood pin (a dowel) gives the most even pressure and control. A tapered French pin is easier for rounds, and marble helps keep butter-rich pastry cool.
How long should a rolling pin be?
At least 40 cm, so you can roll a full sheet of pastry without the ends marking it.
Can a wooden rolling pin go in the dishwasher?
No. Wipe it with a damp cloth and dry it straight away; soaking or the dishwasher will warp and crack it.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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