Marble Rolling Pin (10-in.) by RSVP International

Marble Rolling Pin (10-in.) by RSVP International

With its cool surface temperature, this Rolling Pin is perfect for buttery pastry or dough. Hardwood handles and stand add durable accents to this highly functional item. Nylon bearings assure smooth rolling. See complete description »

Item #108905 - Hurry, Only 10 In Stock!

Ships from Our Warehouse in 1-2 business days. Gift wrap is available for this item.

Often Bought With This Item

Marble Pastry Board (18x18-in.) by RSVP International
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Price for both: $76.90
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With its cool surface temperature, this Rolling Pin is perfect for buttery pastry or dough. Hardwood handles and stand add durable accents to this highly functional item. Nylon bearings assure smooth rolling.

Customer Reviews
Recommended by 98% of reviewers   |   Rated a "Good Value" by 98% of reviewers
Viable alternative to all wood
by Michael, NY
March 12, 2008

Very good, solid rolling pin. Marble makes a great alternative to all wood rolling pins.

The extra weight and smoothness makes rolling dough easier.

Quality product.

11 of 19 users found this helpful. Was it helpful to you? Yes | No
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10-inch treasure
by Lauralee, FL
January 4, 2008

Really good roller, weight helps with rolling dough. Nice price and as good as any expensive roller out there.

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by Elena, KY
March 9, 2008

Great rolling pin, dough doesn't stick. The only thing that would make it better is if it didn't have the handles, but that's easy to fix.

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by Debbie, CA
October 27, 2008

Just got back from a 6 day cooking school in France and ordered this right away. It works great!

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Excellent workmanship
by Theresa, TX
September 15, 2007

The Marble rollong I received was very high quality.

7 of 9 users found this helpful. Was it helpful to you? Yes | No
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Guy Fieris Diners, Drive-Ins and Dives 3
Cooking Tip From the Food Network Kitchens

Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>p&acirc;te sabl&eacute;e. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.