Dough Cutters and Rollers

A tapered rolling pin gives you more control than a pin with handles, because your palms rest directly on the wood and feel the thickness of the dough. Norpro’s 18-inch French-style pin is thickest in the middle and narrows toward each end, which makes it easy to pivot and roll a round pie crust without turning the dough.It is turned from a single piece of beechwood with no handles or joints to loosen or trap flour. At 18 inches long, it rolls a crust for a 10-inch pie plate in a few passes and is light enough to lift and flip a sheet of dough over a tart pan.Use it for pie and tart crusts, cookie dough and pasta sheets. Dust the pin and the counter lightly with flour and roll from the center outward, giving the dough a quarter turn now and then. Holiday bakers buy it along with the Norpro pastry blender, the bench scraper and the silicone pie crust shield. Learn More

On a bake day the bench scraper stays within reach, and the Norpro 577 does the job with a 6 by 4-inch stainless steel blade and a rounded handle formed from the same piece. Use the straight edge to lift sticky bread dough off the counter, divide it into even rolls and scrape the work surface clean of flour when you are done. The rounded handle gives a secure grip, and the flat, one-piece design stores under a cutting board.A measuring guide on the blade helps cut pasta and pastry to size and portion cookie dough evenly. In the kitchen beyond baking, it chops herbs and nuts and carries them from the board to the pan in one pass. It also cuts brownies and bar cookies into clean squares in the pan.Customers working with yeast doughs pair it with the Norpro Scandinavian dough whisk for mixing. For pie crust, it lifts and turns dough after the pastry blender has done its work, and it keeps the counter clear as you roll with the tapered rolling pin. Learn More