WOODEN ROLLING PIN
The rolling pin is one of the oldest pastry tools that needs time to master. It’s difficult to master because if the pressure applied through both hands is not evenly distributed, then the pastry will have uneven thickness, so the strength and weight of the pressure applied must be precise. There is no shortcut to mastering the use of a rolling pin except through practising with it frequently. I prefer wooden rolling pins over metal ones because of how the grain of the wood feels in the hands.