Sheets of pasta are stamped and cut into circles approximately 4 centimetres (1 1⁄2 inches) in diameter from flat pasta sheets with a mold to create the distinctive patterns. The combination mold/cutter may be made of hand-carved wood[2] or a bronze die.[5] The stamping may be done by hand or by machine, with the hand-stamped versions being more elaborate.[2] The detail forms ridges that allow sauce to cling and add flavor.[2]