A Perfect Pasta Pot for Small Kitchens

A Perfect Pasta Pot for Small Kitchens | Food & Nutrition | Stone Soup
Photo: Bialetti

Product reviewed: Bialetti Pasta Pot

If you’ve ever lived in a small apartment with a small kitchen (as most of us have at some point in our lives), you know the hardship of making elaborate meals that use lots of kitchen tools. When counter space is a true commodity and dishes are abundant, I grasp any opportunity to try a gadget that saves space or merges tools into one. This Bialetti Pasta Pot is a perfect harmony of a traditional pasta pot and a strainer in one convenient tool.

Even better, its oval shape actually fits longer noodles such as spaghetti, so I didn’t have to go about my usual pasta procedure of breaking noodles in half to fit them into the pot. The lid locks in place when ready to drain water and the nonstick interior is easy to clean.

When I first removed the pot from the box, it was exactly what I imagined – a pot with a lid. That’s it! No small pieces or complicated assembly required, which is just how I like it. I prefer to keep the details in the recipe, not in the kitchen gadgets. I first tried making a chickpea-based pasta I had on hand and was happy to see it worked like a charm. I brought water to a boil, added noodles and, when it was ready to be drained, placed the lid on top and turned the lock shut before draining it over the sink. The lid stayed securely in place the entire time, and the nonstick interior released the noodles without resistance. I tossed in my sauce, and voilà! Dinner was served.

I also used the pot to make spaghetti for a traditional pasta dinner the night before a race with friends. The pot’s oval shape allowed the noodles to fit completely submerged under water without breaking, and the amount of noodles that fit into the 5-quart capacity could feed a small army. The covered handles help prevent burning your hands, but be warned – the exterior of the pot is made of aluminum, so it can get pretty hot on the outside (as most pots do). It is best used for stovetop cooking only.

This pot is a great staple that streamlines two kitchen tools into one. My only regret is that I didn’t have this back in my college days when pasta was practically a nightly ritual!

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Marissa Thiry, RDN
Marissa Thiry, RD, is a nutrition policy and communications specialist in Orange County, CA. She is a blogger at New Kid On The Guac and a strong advocate for a balanced and active lifestyle, filled with wholesome and delicious food. Connect with her on Facebook, Instagram and Twitter.


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