I have quite a collection of rolling pins, but the one I reach for first is a simple straight, nontapered, hand-turned wooden rolling pin from Herriott Grace (see Resources). At 16 inches, it is the perfect size and weight for rolling out biscuits and cookies, doughs, and piecrusts. It is easy to clean–you simply scrape off any dough with a bench scraper and wipe clean with a damp cloth; it needs only an occasional treatment with beeswax salve. A standard 18-inch heavy pin with two handles is nice for rolling out yeasted doughs. I do not recommend marble rolling pins because flour does not stay on them if you dust them before rolling and they tend to drag and stick on the dough. Take good care of your wooden pin, and it will last for generations, becoming a treasured family heirloom.