This style of rolling pin can take some getting used to. Instead of gripping the sides and rolling, you use the palms of your hands to roll the pin while also pressing down on the dough. Many pastry chefs feel that this gives you much more control over how thick you roll the pastry and a more delicate touch with the dough.
In our experience, we also feel that the tapered ends help keep the dough uniformly even. This sounds counter-intuitive, but if more pressure is being exerted on the center of the dough, that means less flattening toward the edges. The dough is pushed outward rather more than it’s being smooshed flat.
You can find this style of rolling pin at almost any kitchen supply store. Here are a few online sources:
Do you like this style of rolling pin?
Related: How to Make Pie Dough from Scratch
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