I've used one for over 30 years. Mine has tapered ends.

Looks like this one

Ann - that looks just like the pasta rolling pin in the Italian video Lou posted a couple of weeks ago. They work great! The pasta maker (also known as Grandma) in a restaurant I worked in used one and rolled out dough to precise thickness in record time.

Teresa

Mine is also with the tapered ends - I love it! I've had it for over 15 years and I take good care of it.

Teresa

Teresa - did you happen to watch the video Lou posted of the Italian woman working the dough at lightening speed on a piece of cloth?

I found it amazing. But I do not have that much counter space so that is not in my future. I think I can manage some of those square noodles for the PA Dutch pot pie though.

Teresa (the other one)

Teresa:
I forget the name of that Post. Do you remember it?
Had a lot of info.

My Grandmother used a Macaroni Stick ,
(that's what we called it ).
It was a straight Dowel , 1 in. Dia. by 24 inches long.

I have an easier time; getting an even thickness of 1/16 inch,for a 24 inch round dough, with the Dowel.

One of my Macaroni Sticks is from the 1930's.
I think every Italian home had one and a Macaaroni board.

Lou

Here is the video - from the ravioli thread. Although it might have been Jimster that posted it. Whatever - the video says it all.

Here is a link that might be useful: Rolling out pasta

Jasdip:
I hit Submit too soon , again.

I wanted to add, let him buy the French Rolling Pin for your Birthday.
The one I mentioned, was what I use and my preference.
Do your own thing.
Happy Birthday !!!
Lou

Ann's pin is a French rolling pin, thicker in the middle and thinner on the ends,
the pin in the video is quite different, even diameter all over but for the pointed end. A French pin wouldn't work with the technique shown in the video....which was very interesting by the way.
Jasdip....that pin sounds wonderful! Tell your husband to go for it and make him the pie of his choice!
Linda C

I have one of these originating back to my earliest-emulating everything Julia Child days. There are times I reach for it, and times I reach for my "regular" one (I reach for the regular one more often for pie crust.)

Now I must go and get a macaroni stick! That is a fascinating video. Without seeing this, I would never have dreamed how much the pin was being used almost as a vehicle for the side to side stretching hand action, vs. just being used to apply downward pressure to effect stretching.

Let him buy you that pin. It will be really special, give you joy each time you use it, and lead you in new cooking directions.

I too use the french rolling pin with the tapered ends. I like the way I can spin it when I roll out pie dough. Kinda hard to explain, but I can make circles better than with the rolling pins that are even circumference throughout.

It is really hard to see in the video linda, but the pasta rolling pin IS thinner at the ends. France and Italy are next to each other and great minds and cooks work together. And they want to claim it as their own - but who cares if they all work the same. Maybe the Italian was using the French rolling pin. I don't know - but I found it amazing. And if I ever get a really big kitchen I will need to get one of those rolling pins and I won't care about it's ethinicity. I would roll out a dough to cut into pappardelle - those really wide delicious noodles.

Teresa mn:
The Pin in the Video is the same dia. all the way across,
except for the very end which is not used.

There is no need for the cloth, just flour and a 27 inch
( Macaroni Board ) works better,than on a 24 inch Counter top.

In reality it can be done a lot faster but she has to take time to explain.

I roll the Dough away from me, so more pressure can be put on the dough and at the same time, stretching it sideways.

A 24 inch circle can be rolled out in less than 2 minutes.

What can I say, " Dat's what I was broad up wit ".
Lou
Lou

I have one that's tapered at both ends. I used to have one that was the same circumference, with handles, but it was my Grandma's and I gave it to Amanda.

I can use either, or an empty liquor bottle, or whatever I can get my hands on, but I prefer the old one that was all the same circumference. I find I get thicker edges and thinner middles with the tapered one if I'm not careful.

Definitely, let your husband buy you the rolling pin!

Annie

It is easy to roll out pasta dough with a tapered rolling pin or a regular rolling pin. Takes less than two minutes.

I'll even send a link! copy and paste it into his mail as a hint!
Linda C

Here is a link that might be useful: Vic Firth rolling pins

Hmmm they're selling for $38 here at the supply store.

I'm wondering if there isn't much of the thicker part on the pin. Seems to taper awfully quickly. This is kind of a whimsical gift to be sure. I only make pastry, tea biscuits. Not into homemade pastas etc where it might be the most beneficial.

But hey, don't look a gift horse in the mouth! He'll probably want me to display it, name prominently displayed, instead of dumped in the bottom of the stove where my pin resides.

I use a French pin for rolling pie dough and biscuits, but not for pasta. I have a dowel (probably about 2-1/2" diameter) for pasta and a few other things. I think it's best to have both. I have no idea what my French pin cost or where I bought it.

Lars

Lars:
You should try the 1 inch Dia. Maybe you would like it.
Only a couple of dollars in Lowes. or Home Depot.

I don't know how I would get an even thickness of Pasta Dough, 24 inches round,
if I didn't use a straight roller ???
Lou

I got rid of mine, it was quite annoying.

Whenever I would try to use it it would keep surrendering to the blender...

Michael, that just made me smile. A lot!

I don't think mine is actually French, I'm betting it was made in China. I still think I like the ones that are all one diameter better...

Annie

kframe:
?????? What did you get rid of ???
Did the Blender have a K Frame ?

We were talking about French Roilling Pins,Dowels,
Husbands, etc.
Lou

I've used the tapered rolling pins and like them. My Nona used a stick that was about one and a half inches in diameter, and I like those too. Like Annie said, I'll use whatever is available and it's fine. For quite a long time I've had a marble rolling pin and really love it. It does quick work and I don't have any problem with getting an even thickness, no matter what size I'm making. Also it doesn't smush soft doughs like I've heard some people say. The weight does help me work it fast.

Lou, it's a joke.

There's a derisive joke that if you're in a fight with a Frenchman, all you have to do is say you're German and they'll immediately surrender.

Has a lot to do with the geopolitical situation...

And, if we're all truly American, shouldn't we be calling it a Freedom rolling pin? :-D

I bought a tapered rolling pin in Switzerland last year simply because it was so beautiful. I have not used it and don't have a drawer big enough to hold it. I mostly just make biscuits and the straight rolling pin I have, with handles, I bought at a grocery store right after I got married 50 years ago.

How do you all store your tapered rolling pins? BTW, I don't have a stove drawer....my stove has a central downdraft.

jude

I have a wooden tapered rolling pin, like AnnT's that I use here at the lake. At home I have one of those silicone rolling pins that has stationary handles, but the barrel rotates. That one isn't tapered.

I like them both, but if forced to choose, I'd go with the wood tapered one.