Ingenious, now I'll lay awake nights trying to figure out how to sneak one into my kitchen.

There are some that appear to fit on a 30" x 14" space, I could see doing one on a small table that stores away when not in use. The big challenge might be that some of them can't handle anything over an inch thick, and laminated dough often is thicker than that at the start of each turn.

Interestingly enough, when you search on 'slab roller' today, you also get a number of pasta rollers, which didn't happen a few days ago, so I suspect we're not the only bakers who have gone net-surfing.

I've seen artists put clay through a slab roller, the clay gets everywhere and if it dries it is tough to get out, so they're usually relatively easy to take apart and clean.

But cleaning up a dough sheeter can be a bit of work, too.

I'd be a bit more concerned about them meeting sanitation standards, especially in a commercial environment.

I don't have a Cusinart, which is what I think your machine is, BakerAunt, but I'm please with how the pasta attachment works on the KitchenAid. So I imagine many machine noodles in your future.

BakerAunt, I've been meaning to tell you & apologize for not doing it sooner. Regarding raccoons and garbage cans, my trash collection company offers a raccoon-proof device for garbage cans. Free of charge. It works somewhat like a bungee cord, but is not that. We've tried bungee cords, and the raccoons just take it off. I don't understand why the raccoons can't remove the trash companies device, but they don't. I learned about this from a friend, and it also keeps the raccoons out of her garbage cans. They're small enough that the trash company mails them to me. Ask for 2 or 3, because the occasionally disappear when the trash man dumps the can into truck.

My favorite whisk is one that ATK rated at the bottom. I have an OXO eggbeater that works well and disassembles for easy cleaning. We still like the old-fashioned sifters that shake sideways for those occasions when we still sift anything.

I've used my KA Pasta roller attachment to roll out cookie and cracker dough, the width limitation is an issue. There are some commercial pasta rollers that support up to a 10" width. With laminated dough, handling it to feed it through a pasta roller would likely fracture the butter. The sheet rollers don't do that, and I don't think the clay slab rollers would, either. But I think it would be hard to make a sheet roller that didn't require 30 inches or more of counter width, though the big commercial ones require more like 8 feet. About the only way I can think of to do it would be for the roller itself to move left and right, and that would be challenging.

One advantage a sheet roller has over manual rolling is that the pressure is consistent across the full width. That means you don't get a lot of spreading as you pass the dough back and forth through the rollers. Lengthening, yes, but not spreading.

I've seen some videos of experienced pastry makers rolling out laminated doughn by hand without losing the rectangular shape, but I've also seen some very experienced chefs who had to fiddle with the shape to keep it rectangular.

Very cute. Its cheaper than a professional model. I wonder if I would add enough laminated dough recipes to my repertore if I had one. Currently I don't make any laminated dough recipes but now rolling out dough by hand is a long labor intensive process.