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.
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.