Your new non-stick countertop workstation. The Roul' Pat is made for kneading or rolling out dough with ease. The Roul' Pat is coated with silicone on both sides, allowing the top a non-stick rolling surface and the bottom an adherence to the counter. Good for arts & crafts, gluing, painting, Modeling Clay, etc.
List Price:
$50.99
Our Price:
$43.06
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$7.93 (16%)
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Product Details
Product Length:
16.5 inches
Product Width:
24.5 inches
Product Height:
0.2 inches
Product Weight:
0.31 pounds
Package Length:
17.4 inches
Package Width:
5.0 inches
Package Height:
2.8 inches
Package Weight:
0.45 pounds
Average Customer Rating:
based on 23 reviews
Features
Nonstick silicone countertop mat
Working surface for rolling or kneading dough, chocolate, sugar
Silicone coating on both sides for better counter grip, easy food release
Endorsed by award-winning pastry chef Francois Payard
Customer Reviews
Average Customer Review: ( 23 customer reviews )
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Most Helpful Customer Reviews
36 of 37 found the following review helpful:
Great on some dough, not so great on others. Dec 23, 2004
By jsprag Works pretty well on "dry" dough like breads and cinnamon rolls. Moister doughs like pastry still require some flour. Cleans up very easily and doesn't slide around at all unless the counter underneath is wet.
Would have given it four stars if it was about 30% cheaper. If it truly was nonstick with every dough I would have given it five stars even at the current price.
27 of 27 found the following review helpful:
A great, but expensive, addition to the kitchen Sep 14, 2005
By Debbie Lee Wesselmann The French-made Roul'pat, like its cousin the Silpat, is a flexible silicon mat enclosing a thin, fiberglass mesh for durability. The Roul'pat is designed for creating a non-skid work surface for rolling out and kneading dough. The tacky surface adheres to the counter without clinging to the dough, making it easier to roll out thin pastry crusts and the like. Because the mat is flexible, the transfer of a pie crust to pan is a cinch. Dipped chocolates don't stick, nor does fondant. At sixteen and a half inches by twenty-four, the surface is expansive enough for most recipes. The only drawback to this unusual mat is the inability to cut on it, ruling out anything that requires a cookie cutter or knife. The manufacturer also warns against folding and scraping the surface.
I find the Roul'pat works best on pie crusts, pizza dough, chocolate, and flatbreads (or any bread dough that requires rolling or shaping.) Clean up is simple - wipe with a damp sponge and rinse. Mild soap can be used if needed, although I try to keep the surface detergent free. (The Roul'pat is not dishwasher safe.)
This makes a fantastic gift for cooks who seem to have everything.
19 of 19 found the following review helpful:
Simply great Sep 11, 2004
By Christina J. Michaud Perfect for baking bread--I never again will need to scrape flour off my wooden table after kneading. I've never used it for pie crusts, since I always use two layers of plastic wrap for that, but I honestly can't imagine that _anything_ would stick to this. My bread dough has gotten much better since I don't need to use so much extra flour when I knead and shape it.
7 of 7 found the following review helpful:
Rolling dough was never so easy! Jan 14, 2008
By Joann M. Oneil
"dough fan"
After receiving this product, I used it immediately with some yeast dough, then with some pie crust, and finally with some cookie dough. It worked beautifully. The product is large, so be sure you have enough space on which to lay it. It doesn't slip and clean up is a breeze. I would highly recommend the Roul'Pat.
25 of 32 found the following review helpful:
Doesn't slip, but dough still sticks. Mar 30, 2004
By Beth The maker of this pastry mat claims that one can now roll out pie crust on this may without using flour. Well, I tried that and it doesn't work - the crust sticks, so I have to use flour with it. However, the mat "sticks" to the counter which is very nice. When I have used a pastry cloth it always slides around so it's difficult to roll out the dough. Overall, I don't think it's worth the money.
based on 23 reviews
Great on some dough, not so great on others. Dec 23, 2004
By jsprag
A great, but expensive, addition to the kitchen Sep 14, 2005
By Debbie Lee Wesselmann
Doesn't slip, but dough still sticks. Mar 30, 2004
By Beth
