On 29 Dec 2006 05:15:18 -0800, "
> wrote:

>I was watching a cooking show, and the demonstrator was using what
>appeared to be a ceramic rolling pin to roll the dough. It was greenish
>in color, and I assume heavier than a wooden one. Do these work better
>than wood ones?
>
I don't think a ceramic rolling pin is necessary if your dough is the
right consistancy. I've used a wooden rolling pin forever and never
wanted anything else.
>
> Also I noticed he put his flour and so forth in a food
>processor to make the dough. Is this a good idea?

I've never made one I liked in a food processor and they are simple
enough to make by hand, so I haven't spent much time trying.

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