How is a French rolling pin different from a handled one?

A French pin is a single tapered barrel with no handles. You press and roll with your palms, which gives more direct feel for dough thickness. Handled pins keep your hands off the dough but offer less control.

What is the taper for?

The thinner ends let you roll small rounds and strips, while the thicker middle covers more area for large circles. Rocking the pin on its taper also helps thin the edges of a crust.

Is maple a good wood for a rolling pin?

Yes. Maple is dense, closed-grain and resists denting, so it holds a smooth surface through daily use. It is heavier than some softwoods but still light enough for this length.

How should I care for it?

Wipe it clean with a damp cloth and dry it right away. Do not soak it or put it in a dishwasher. A light coat of food-safe mineral oil now and then keeps the wood from drying out.

Does it work for fondant and pasta?

It can, but the taper makes an even sheet harder than a straight pin. For fondant and pasta, roll in the middle section and rotate the dough often to keep thickness consistent.