Changed my mind on buying a dough sheeter after trying one

I spent $400 on a countertop dough sheeter from a local restaurant supply shop in Portland last fall. Hated the idea of spending that much for croissants, but after fighting with lumpy butter layers for 6 months straight, I bit the bullet. First batch came out even and flaky without any cold spots. Anyone else find a tool they swore they'd never buy actually worth it?

2 comments

2 Comments

claire99218d agoMost Upvoted

yeah I get that it works but spending $400 on a single tool for one type of pastry feels like a lot. like couldn't you just chill the dough more or roll it slower? not sure it's that serious.

hannahs7118d ago

omg yes, 100% this happened with my pasta machine actually. I swore those things were a gimmick and I'd just use a rolling pin forever. But after like the tenth time my ravioli dough tore because I couldn't get it thin enough, I caved and bought a hand crank one for like $50. Now I make pasta every other weekend and it's not even a chore anymore. Feels like cheating honestly.