Thanks everyone for taking the time to reply to my problem. I love this forum!! Someone always knows the answer and is willing to share. My rolling pin does not have ball bearings although I have seen ones that do. The dowel pin running thru the middle is stationary(doesn't move) and there is a moving piece around this dowel on each end that is supposed to turn. The one end moved freely, but the other end was very gummy and would hardly move at all and the rolling pin itself was gummy. It had been stored for about five years. There was hardly any room to get to the area as there is a carved knob on each end very close to the moving piece, so I took a small medical syringe and injected food grade mineral oil into the stuck end and worked with it off and on for a couple of days. It helped some, but still wouldn't move freely . So I did as you suggested, oilpainter, and immersed that end in a pint jar full of mineral oil. That did the trick and the oil also took the gummy feel off the pin itself. Thanks again! Now tell me what I can do with the used mineral oil??

I've used a lot different ones, including wine bottles. I really like my ball bearing one. It's some kind of fancy plastic, textured so the flour clings and the dough doesn't. It's the best for soft doughs. For stiff dough, I have a wood cylinder. I like that it's very even. I prefer it to tapered wood. I've used, but don't own, a tapered marble one, which was fantastic. I've seen a lot of them that seem more for show than use--they're pretty, but heavily pitted and tapered all through the body, instead of mostly at the ends. The weight is great for stiff dough, but the continuous taper makes it much harder to get an even thickness, and I just don't want to spend that much time learning to use a rolling pin that's wonky. :) If I ever find a marble rolling pin like my friend's, smooth and properly shaped, I'm buying it no matter the price.

Try asking at the Cooking Forum. This forum is pretty slow in comparison.

Thanks for the replies and video. I don't have a large kitchen, but I will be either constructing or purchasing a large pasta board. As for me, I have nothing against store-bought pasta. I'm doing this simply because I want to learn how to make pasta from scratch. I don't have anything against using a machine, but I don't have room for another machine. Personally, I prefer not to use machines when I can use my hands. For my space and my personal needs, a wooden pasta board and pasta rolling pin make the most sense. I do have two places in mind that offer pasta rolling pins with sock so I guess I'll go ahead and contact them. I was just hoping to get more information here before placing an order, especially regarding the one egg, two egg, three egg rule for the rolling pin length (or something like that). Thanks again for the feedback.