You use the palms of your hands to press and rotate a French rolling pin back and forth over dough. You can control the amount of pressure needed to get the dough to a desirable thickness. With a tapered pin, you can focus on specific areas of the dough. To work on a specific spot on the stretched dough, use one hand to anchor the pin and use the other hand to roll the pin over the problem area. With a straight rolling pin, you may need to rotate the dough to achieve even thickness.