I'm with you, I don't like marble pins (maybe for a cold lamination, but that's fairly specialised).
One thing I've found with marble pins is that they're often a 'two part' design, where the handle rotates independently from the rolling surface. This means your hands just grip the handles, and the friction from the dough is what causes the 'roller' to roll. Of course, when the roller is low-friction, like marble, this doesn't always work well. I've used two-piece silicon rolling pins and they don't have this problem because of the 'stickiness' of the silicon.
This might just be a personal preference, but I much prefer a single-piece rolling pin (a plain wooden cylinder with a slight taper to the ends), so I can make the roller roll with my palms. I think you get a much better 'feel' for what the dough is doing. Even better, get one that comes with 'spacer rings' of varying thicknesses to attach to the ends to control the minimum thickness you can roll to.