The fully rolled out sausages are always the correct size, and the paste is compressed slightly which can make the finished boilies firmer in texture.
The tables are easy to use, even with stiff mixes.
Simply start off separate enough boilie paste for a single sausage and roughly roll it into a tube by hand, then finish rolling it out to the required diameter with the rolling table on a flat surface like a kitchen work surface. When the tube of paste stops growing/extending it has reached the correct diameter. Rotate the table 90 degrees and cut the tube to the correct length.