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A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

A kitchen utensil that may have cutting wheels or cutting circles used to cut pasta dough into strips, circles, squares, or other pasta shapes.

A wheel shaped pasta that is also known as ruote. Rotelle is also used as the name of a twisted spiral pasta, which is similar to rotini, only rotelle is larger in size.

A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside.

A kitchen utensil that is made to easily form the crisscrossed or diamond-shaped patterns for the lattice topping of a pie or pastry.