The Art of the Mattarello While standard French pins usually max out around 20 to 22 inches, a true mattarello ranges anywhere from 30 to over 40 inches long. • The Ultimate Pasta Tool: It is traditionally handcrafted specifically for rolling out a massive, paper-thin sheet of fresh egg pasta dough (called a sfoglia). • The "Roll and Wrap" Technique: Because it has no handles and is completely straight, pasta makers wrap the dough entirely around the 33" pin, rolling and stretching it outward simultaneously to achieve uniform transparency without tearing it. Practical Tips for a Giant Pin • Storage: A 33" pin won't fit into standard kitchen drawers. Professional bakers often store them hanging vertically on a pegwall, resting on a dedicated wall rack, or safely tucked into a tall pantry corner to prevent warping. • Surface Area: To use its full length effectively, you will want a large, smooth wooden pastry board or an open countertop area so you have enough room to pivot and glide.