saleBlack Friday see store specials

Alessi Pasta Pot

Pasta has long been one of the easiest foods to make - you boil water, pour some pasta in and drain the water. However, when that water gets thrown out, you're also throwing out a lot of what makes the pasta tasty - the starch. This pasta pot is designed to keep the starch and maintain a high level of pasta flavour. Instead of boiling water, you cook the dry pasta in sauce and towards the end, you add water or broth and cook everything together. It takes a little bit longer than normal to cook the pasta, but when you're done, you end up with a finished pasta dish - no straining. The resulting consistency has been compared to risotto. The pot is made of stainless steel and aluminum and also includes a trivet and spoon made of melamine.

Where to Buy

Alessi Pasta Pot
MSRP $240.00
Release date April, 2007
Brand Alessi
love it
want it
have it
tag it
Pros & Cons2
Reviews3
Details
Buy It
Competitors
Comments5
twitter

Pros & Cons

ProSCORE
3 reviews
50
negative
mixed
positive
1 positive
1 mixed
1 negative

[i] How is the ProSCORE calculated?

show me!

Pros:
Do you agree?
•
Sounds delicious
+2agreedisagree

Cons:
Do you agree?
•
It sounds very tasty, but why in the world do you possibly need a special pot to do this?
+2agreedisagree


3 people added to this review by submitting or voting on pros and cons. Add your say!
See individual votes »

Details

This seemingly "new" way to cook pasta is in fact an ancient method used by olive pickers. Alain Ducasse, the famed chef, rediscovered the method and worked with Patrick Jouin to design the product for Alessi. Ducasse also included personal recipes with the pot.

Submit a link

This report was started March 30, 2007 at 10:29 am by Amanie
with the last edit occurring August 18, 2007 at 6:57 am by citykid
This page has been viewed 3341 times, with 19 edits by 8 contributors.
See the full report history »

Buy It

Competitors

There aren't any competitors listed here yet.

Suggest a new competitor to add to the list of competing products.
If the product hasn't yet been added to ProductWiki, submitting it here will also start the product report.

Comments

1.  avatar Erik said:

I definitely want to give this a shot. Has anybody tried making pasta this way?
Mar 30, 2007 10:45am
2.  avatar ruthers said:

It is extremely difficult making pasta this way unless you have this kind of pot. Mainly because the pasta will end up sticking together and become one huge congealed mess with the sauce. What I usually do to make the pasta sauce creamier and stiffer is to add the pasta water. That usually does the trick and you can control how "starchy" you want your sauce to be.
Mar 30, 2007 3:37pm
3.  avatar onyxravine said:

Whole wheat pasta FTW! LOL eh, I prefer a tastier sauce over tastier pasta anyways....Now they need to create a pot where you push a button and it gets it's own ingredients and calls you when it's done cooking. That's some real food for thought ;-)
Apr 04, 2007 1:02pm
4.  avatar jumbybay said:

I was with it until I read "consistency of risotto". Somehow, that just doesn't sound very appetizing.
May 25, 2007 1:59pm
5.  avatar raravis said:

I tried this method of pasta preparation when The New York Times published a similar, if somewhat more complex recipe by Alain Ducasse, a few years back. There was quite a bit of preparatory toiling needed--as in most Ducasse recipes-- since lots of vegetables were needed and we were instructed to cut them in precise sizes. Other than that, however, the recipe was a breeze. The results are quite outstanding and the delicately layered flavors (I am talking specifically of that recipe, not of the cooking technique,) meld into quite a luxuriant experience. The consistency of the pasta, far from being unappetizing as suggested by jumbybay, can be exactly as "al dente" as a traditionally cooked pasta. It is the texture of the sauce that envelops the flavors, and the way the sauce binds to the pasta and the vegetables, and also the way the pasta seems flavored "from the inside" that makes this approach to cooking pasta unique. I encourage you all to try these recipes, which look as sensuously composed as the one I refer to above.

If interested in tracking back the original recipe, its called strozzapretti something or the other... sorry, but don't have a copy handy.
Jun 01, 2007 4:17am
Some HTML is allowed. Your comments remain editable after you post..

Reviews

Sort by: Most helpful  •  Newest  •  Most positive

citykid

avatar
August 18, 2007
approved
reviewer
ProSCORE
50
negative
mixed
positive
1 pro
1 con

Pros

  • Sounds delicious

Cons

  • It sounds very tasty, but why in the world do you possibly need a special pot to do this?

Did you find this review helpful?
Yes
 / 
No

chionodoxa

avatar
June 7, 2007
approved
reviewer
ProSCORE
0
negative
mixed
positive
0 pros
1 con

Pros

Did not agree with any pros

Cons

  • It sounds very tasty, but why in the world do you possibly need a special pot to do this?

Did you find this review helpful?
Yes
 / 
No

Amanie

avatar
March 30, 2007
approved
reviewer
ProSCORE
100
negative
mixed
positive
1 pro
0 cons
love itlove it
want itwant it

Pros

  • Sounds delicious

Cons

Did not agree with any cons

Did you find this review helpful?
Yes
 / 
No

Twitter

tweet this product!
- join or start the conversation
Search twitter: search

... Loading for latest tweets from search.twitter.com..

tweetie

sponsored by:
Price comparison information by: