Similar in diameter to Jono Pandolfi's curved Alaska bowl, the pasta bowl’s bottom is flat and its walls are slightly more vertical, so it can hold more. There are many reasons why it’s their most popular piece: First, it's more versatile than the name suggests. It was designed for chef Daniel Humm’s pasta courses at the Nomad Hotel in New York City, but it’s appropriate for anything. Technically a bowl, you don’t always have to treat it like one: Go ahead and eat a steak off of it. And its in-between size makes it suitable for entrées and larger appetizers alike. Basically: If you need one piece to start your collection, make it this one.
8”W x 2”H
Made in the USA