You might notice something a little different about these rolling pins. Like a lack of handles? And the oddly tapered ends? But when it comes to French pastry-making, these are a classic.
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:
• French Rolling Pins, $16 from WoodElements on Etsy (pictured above)
• Tapered Maple Rolling Pin, $14 from Williams-Sonoma
• French Tapered Rolling Pin, $9.95 from Sur la Table
Do you like this style of rolling pin?
Related: How to Make Pie Dough from Scratch
(Image: WoodElements on Etsy)
How To Cook Fluffy, Tasty Quinoa
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Monterey Pitcher fr...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
I fought going over to the French version of a rolling pin because I have my grandmother's and felt I should always use that. Well ... then I tried the French version and it made my life so much easier. I still have my grandmother's and I still use occasionally; but, my French one always saves me time and muscle!
I only use tapered rollingpin. Another benifit of tapered over handled is being able to flour it perfectly. Just roll it in a pile of flour, tip it over and bang it it on the countertop, and viola! Not to much, not to little. this can be done with handled rolling pins too, but I would be scared of breaking the handle.
and yes, it makes a big diffirence in pasties! I took 6 months of a class just on pastries and sauces.
This is the only rolling pin I have, my mother handed it down to me from her mother, I will always use it!
The best by far! I've rolled on occasion over 300 tart shells at the bakery where I work and always with this French style pin. This style allows so much more control over pressure and keeps you from working the dough too much.
I also find this style easier to clean. The unknown weirdness inside a regular handled rolling pin sort of always skeeved me out.
I can't use the ones with handles now, after having used a handle-less pin for so many years. They feel clumsy and awkward, and not as easy to clean.
I recently switched to this tapered style from the handle version, and i do prefer it. However, i wonder if the flat dowel version wouldn't be better for larger rolling jobs? I'm tempted to buy one, but don't want to have to store two pins. Anyone have experience with the non-handle dowel version of the french pin?
Also, after i paid $12 for mine at Macy's, i've seen them for $4 at HomeGoods and the like. Hope that helps someone.
I made a couple for crazy cheap out of wooden dowels and some serious sandpaper time, and store them in the closet/pantry perched on large nails.
Splatgirl is right, I wonder what kind of gunk is inside my rolly one, but I keep it for when my mom visits.
I have one of these and I absolutely love it. 100% better than the handled kind.
I have the Vic Firth version and I love it. It's the only one I have ever used.
http://www.amazon.com/Vic-Firth-French-Rolling-Pin/dp/B00004RHPW/ref=sr_1_1?ie=UTF8&qid=1286028167&sr=8-1