Pasta Pot, Saucepan, Lid, Spoon, Trivet


Designed by Patrick Jouin with consulting from Michelin-starred French chef Alain Ducasse, this pot produces a unique pasta in which the starches are absorbed by both the pasta and the ingredients in the sauce. This method of cooking is meant to emulate the pasta-making methods of ancient olive pickers, who cooked their grains risotto-style.