Stainless Steel Noodle Cutter with Rolling Wheel Blades

Why this one beats the knife

• One roll, evenly spaced strips

  The blades sit 0.5 cm apart. Roll the wheel down the sheet once and every strip comes out the same width, so the noodles cook at the same speed in the pot.

• A wavy edge for dumpling dough

  Swap in the crimp-edge wheel for wavy strips. It gives a decorative finish for dough that needs a little shape, and the steel holds a clean edge through repeated use.

• Light enough to roll with one hand

  At 0.075 kg, with a bent wire handle, the cutter sits comfortably in your palm. The parts come apart for washing, so cleanup takes about as long as the rolling did.

From dough sheet to noodles in five steps

1. 1
   Roll the dough into a sheet

   Roll the dough until it is an even sheet of the thickness you want for your noodles.

2. 2
   Dust the sheet with flour

   A light coat of flour stops the wheel from dragging and keeps the strips from sticking together.

3. 3
   Set the cutter at one edge

   Hold the wire handle and place the rolling wheel at the edge of the sheet, with the blades facing down into the dough.

4. 4
   Roll once with steady pressure

   Roll the wheel straight across the sheet in a single pass. Each strip comes out at the same 0.5 cm width.

5. 5
   Separate and cook

   Lift the strips apart, dust them again if needed, and drop them straight into the pot.

Compact enough for the drawer

• 16 cmLength
• 7 cmWidth
• 3.1 cmHeight
• 0.5 cmBlade spacing

Small enough to store with your other utensils.