Make rolling easier and more effective by choosing a heavy rolling pin. Metal, marble and the larger wooden pins are among the heaviest. They will also do a better job in making thinner sheets of dough.
Your hands won't touch the pastry with the thicker rolling pins. However, many prefer French rolling pins for a better feel of the dough being worked.
Prevent sticking by adding enough flour. With delicate pastries, prevent sticking by controlling temperature and contact. Marble and metal rolling pins can be chilled and stay cooler, which prevents sticking to the pastry. Glass ones can be filled with cooled water for a similar effect (too cool, however, and the glass will sweat). And silicone resists sticking. For the most delicate of pastries, combine the cool stick resistant properties of these pins with those of marble pastry boards. Alternatively, a cotton rolling pin cover (sleeve), a stiff pastry cloth on your rolling surface, or both, will also prevent a lot of sticking.
Wide sheets of pasta deserve the use of longer rolling pins. Don't expect to get very thin sheets unless you are experienced at rolling the dough onto the pin in multiple layers. Some bowing usually occurs on the longest (32 in. or longer) ones, however that won't matter if you're familiar with their use. Otherwise, stick to the heavier and smaller rolling pins.
Do not leave in water or put in the dishwasher (unless otherwise labeled). Water warps and cracks wood; and excessive heat adds further damage. If the rolling pins have steel bearings for easier rolling, water can make these bearings stick and rust. To clean a rolling pin, simply wipe off crumbs or flour with a slightly moist cloth as soon as you're done using it and definitely before storing.
