I grew up using a handled rolling pin.I have a tapered French and the Uniform flat one. I prefer the handled one and never feel limited or as if I lack control over the dough. I know how much pressure to use. I guess it’s what you learn to use. Now at 76 and needing joint replacement for my thumb, I’m happy to have two handles that facilitate everything I need to do. I can even use it with a cast on!

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