Rolling pins come in various sizes and lengths. The traditional "American" pin is made of hard wood with handles that allow it to roll over pastry. A "European" pin is a longer, thinner stick, also made of wood, that most pastry chefs prefer because of the control and larger surface area. Beware of the marble pin. Although it retains a cooler temperature which is good for pastry, its heavier weight can cause a tear in the delicate pastry when rolling.