Pastry wheel

[1][2] A typical design includes a small wheel on a handle, which is shaped in such a way that it produces a jagged cut or other pattern in the dough.

[1] The handles of pastry wheels are made of varying materials depending on the wealth of their user, from simple wood or pottery, to silver, bone and mother of pearl.

[1] Pastry cutters date back to antiquity, although the wheel did not appear until the late Middle Ages.

The first attested use of a pastry wheel in a professional kitchen dates from 1549 in Italy.

They are also referred to in Bartolomeo Scappi's 1570 culinary opera.