And I just happened to stumble across this beauty:
It doesn't look particularly impressive, but it measures in at 60cm which is almost twice as long as the one I currently have at home. I saw a similar one in another store just the other week which cost more than double, so I immediately grabbed it and headed for the counter. And on the way, this 1950's rolling pin with green handles caught my eye, so it also ended up coming home with me:
That big boy worked like a charm - rolling out pastry has never been easier! We have marble bench tops specified for the kitchen in our soon-to-be renovated house (the reno commences next month, but more on that later.) I believe marble is the surface of choice by all the best pastry chefs - it's supposed to be the ideal surface for rolling out dough as it remains cooler than room temperature, which helps to keep the dough firm and therefore easier to handle. Plus it will make a fabulous backdrop for my food photography. So tell me, am I the only one still making pastry the old fashioned way?