To Find the 4 Best, Most Versatile Pasta Bowls, I Cooked Loads of Spaghetti

Pasta bowls—what the heck are they? Well, unlike a tall, deep bowl that causes all the sauce to sink to the bottom, a pasta bowl is shallow and wide. It lets noodles soak in a bath of sauce, be it gooey and cheesy or vibrantly red and tomatoey. Even better is a pasta bowl that can be used for other dishes, like chili, stew, or even a breakfast scramble. (Versatile dishware is always a good thing.) But what makes a great pasta bowl? To find out, I tested bowls sleek and short, and wide and petite. Four earned a spot on my table. 

The Tests

• Plate and Twirl Test: I boiled a box of spaghetti and sauced it with a jar of marinara. Then, I used a kitchen scale to weigh out a four-ounce serving into each bowl. I wanted to see how the portion looked (did it look sad and lonely or ample and hearty?) and what it was like to eat out of the bowl. I forked and twirled the noodles both while holding the bowl (mimicking eating dinner on the couch) and with it set on the dinner table. 
• Temperature Test: No one wants a cold, limp noodle! A good pasta bowl should keep your food warm throughout dinner. To test this, I heaped four ounces of warm, sauced spaghetti into each bowl. I took the temperature of the noodles with an instant-read thermometer, then let them sit for 10 minutes before temping them again. 
• Cleaning Test: I let bowlfuls of saucy pasta sit out at room temperature for three hours, then washed them in the sink with a sponge and dish soap. I also ran the pasta bowls through my dishwasher a few times to see how they fared. 
• Cutlery Test: I scratched each bowl with a fork and a steak knife and then whirled a small whisk around the center to replicate use with various cutlery. 
• Moh’s Kit Test: I used a professional-grade Moh’s test kit to measure the hardness of each pasta bowl to get an empirical idea of their durability. 
• Long-term Durability Tests: I used the winners daily for weeks to expose them to real-world wear and tear. 

What I Learned

Say No to Big, Heavy Pasta Bowls

Some pasta bowls, like the ones from Made In, were like serving platters in shape and size—they made a four-ounce portion of spaghetti look sad and small. And four ounces is nothing to sneeze at. To put it in perspective, a standard serving size of spaghetti, per a box of Barilla, is two ounces. To be fair, though, the Made In bowls are called “entrée” bowls, and they’d fit a main and a few sides more comfortably than a pile of pasta. 

Smaller bowls, like the Le Creuset or Y YHY, are still plenty big and easily hold four ounces of pasta, making it look like a substantial, appropriate portion. While a larger bowl is technically more versatile (it has more room for more food), I think a bowl with an 8.5-inch top diameter is sufficient for most meals. 

Size and Weights of the Pasta Bowls
Bowl	Top Diameter	Weight
Le Creuset Stoneware Pasta Bowls Set	8.5 inches	1 pound, 7.7 ounces
Y YHY Pasta Bowls	8.5 inches	1 pound, 3.8 ounces
Hawkins New York Low Bowls	9 inches	1 pound, 11.9 ounces
Hamkke The Everything Bowl	8.5 inches	1 pound, 4.7 ounces
Made In Entrée Bowls	10 inches	2 pounds, 1.2 ounces
Our Place Dinner Bowls	8.5 inches	1 pound, 15 ounces
Mercer White Porcelain Low Bowl	8 x 8.5 inches	1 pound, 5 ounces

Weight is another consideration. Sure, if you’re sitting at the table forking some rigatoni, the weight of the bowl isn’t top of mind. But if you’re eating udon on the couch and holding a bowl in one hand and a fork in the other, then heft matters. Sorry to knock the Made In bowl again, but it weighed over two pounds! Coupled with its 10-inch diameter, I had to use both hands to keep the bowl steady. The Our Place bowl was also heavy at one pound, 15 ounces, and the straight sides dug into my thumb when I tried to eat pasta couch-side. When it comes to a great pasta bowl, go light and comfy.

Matte vs. Glossy Glazed Pasta Bowls: A Deep Dive Into Ceramics

There’s more to finish than aesthetics! My sister is an art major specializing in ceramics, and when I was chatting with her about these tests, she mentioned that matte finishes are less protected and more “grippy” than glossy glazes. To find out more, I corresponded with one of her teachers: Justin Fermann, a chemistry professor at the University of Massachusetts Amherst who teaches a course about the science of crafts, including ceramics. 

“A finished ceramic piece intended for food usually needs a glaze because the fired clay can remain porous; think of a terracotta flower pot,” Fermann says. “If water/soup/etc soaks into the pores, it can harbor bacteria, etc. The glaze forms an impervious glassy surface, so that doesn't happen.” 

Glazes are actually glass, Fermann explains, and are made of silica, alumina, and “a flux like sodium oxide or calcium oxide.” Of these, the proportion of the chemical compound aluminum oxide is the most important when it comes to hardness. 

“More alumina makes it harder, and also glossier,” Fermann says. He went on to explain that the Le Creuset bowls’ glossier glaze  “matches what you would expect of a glaze with higher alumina; they say it is fired hotter and multiple times; it probably has a few layers of glaze with different composition—one for color, another for durability; and it fires to a gloss.” 

I also sent him a link to the matte plates from Hammke, which he said likely have been fired once at a lower temperature for that matte finish. He wrote, "This suggests it has a lower amount of alumina in the glaze and that it is therefore less hard and less resistant to scratching.” 

I experienced this anecdotally throughout my tests: After using the Hammke bowls for weeks, sure enough, the centers of the bowls became slightly crosshatched. 

To test each bowl’s hardness quantitatively, I used a Mohs’ hardness test kit. This entails scratching the surface of the bowl with a hardness pick with a different material at the tip: Nine is the hardest and two is the softest. 

My findings tracked with what I’d experienced anecdotally: The Hammke bowls scratched more easily, down to level three, meaning they have the same hardness as marble and brass, while the glossy Le Creuset bowls scratched down to level six, the same hardness as feldspar, concrete, and pumice.

Hardness Ratings
Hardness Pick	Le Creuset Stoneware Pasta Bowls Set	Y YHY Pasta Bowls	Hamkke The Everything Bowl	Hawkins New York Low Bowls	Made In Entrée Bowls	Our Place Dinner Bowls	Mercer White Porcelain Low Bowl
9	Visible scratch	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding
8	Scratches, but very hard to see	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch, almost sounds like grinding	Visible scratch
7	Scratches. but very hard to see	Scratches but very hard to see	Visible scratch, almost sounds like grinding	Catches but doesn't scratch after first contact	scratches but very hard to see	scratches but very hard to see	Light scratch
6	Scratches but very hard to see	Scratches but very hard to see	Visible scratch, almost sounds like grinding, crumbling	Catches but doesn't scratch after first contact	Catches but doesn't scratch after first contact	Catches but doesn't scratch after first contact	Light scratch
5	Very lightly scratches	Scratches but very hard to see	Visible scratch	No scratch	No scratch	No scratch	No scratch
4	No scratch	Scratches but very hard to see	Light scratch	No scratch	No scratch	No scratch	No scratch
3	No scratch	No scratch	Light scratch	No scratch	No scratch	No scratch	No scratch
2	No scratch	No scratch	No scratch	No scratch	No scratch	No scratch	No scratch

All this said, while bowls like the Hammke scratched more readily than glossier bowls, it wasn’t terribly noticeable, and I still liked them. 

Sloped Sides Were More Comfortable—and Stacked Neatly 

I tested two styles of pasta bowls: straight-sided ones, like the Our Place and Hawkins New York, and subtly convex ones, like the Y YHY and Le Creuset. The Hammke pasta bowls were unique in that they had a slightly flared rim. This not only meant they stacked neatly, since the sides curved out rather than in or up, but also made them one of the easiest bowls to eat from. The gently flared sides didn’t impede fork entry or snag any noodles on their journey out of the bowl. I could also rest my spoon on the side without it sliding around. The Y YHY and Le Creuset were similar, since their sides are gently sloped. However, the straight edges on the Hawkins and Our Place were an impediment. To get my fork into the bowl, I had to approach it from above, dive-bomber style, rather than the more natural side entry. And the Mercer bowls! Oy! The uneven sides, which were taller on the ends, meant that when I rested my fork, it slid down into the center of the bowl—clink, clink. 

The Best Pasta Bowls Were Versatile 

While I tested pasta bowls explicitly for holding noodles, a good pasta bowl should go beyond cradling linguini. Throughout testing, I used the bowls to serve other meals, like beef Bourguignon, Caesar salad, chili, and oatmeal. The best ones, like the Hammke, Le Creuset, and Y YHY, kept all kinds of food appropriately warm and were easy to hold and eat from. There wasn’t any sloshing or spilling either. Dinnerware takes up space (everyone’s had too many coffee mugs), so having dishes that can serve multiple purposes is a win in my book. 

The Criteria: What to Look for in a Pasta Bowl 

A good pasta bowl should keep pasta warm while you’re eating it. It should also be easy and comfortable to hold—for this reason, I preferred gently sloped sides rather than straight ones. Noodles should sit comfortably in their sauce (if they are indeed saucy). The bowl shouldn’t scratch easily and should withstand frequent use and cleaning without chipping. Finally, it’s a win if they stack neatly. 

Our Favorite Pasta Bowls 

What I liked: The Le Creuset bowls are comfortable to eat out of and make a four-ounce portion of pasta look substantial. Their shallow construction and gently sloped sides kept a tangle of sauced spaghetti safe in the center of the bowl, but didn’t inhibit me from twirling noodles to eat them. The slick, shiny finish made the bowls durable, too—there was no sign of scratching even after I used them for weeks. They come in a variety of classic Le Creuset colors, so if you wanted to match the bowls to your Le Creuset Dutch oven, you could. 

What I didn’t like: They’re on the pricier side for a set of four bowls. 

Key Specs

• Weight: 1 pound, 7.7 ounces
• Height: 1.5 inches
• Top diameter: 8.5 inches
• Bottom diameter: 5 inches
• Finish: Glossy glazed 
• Max heat: NA
• Dishwasher-safe: Yes

What I liked: These bowls are editor favorites for good reason: They’re cheap, durable, and match any decor. I’d heard all the hoopla, but then I tested them, and I finally understood it. Pasta looks generous in the bowl, and the gently sloped sides encourage it to stay warm and saucy. The bowls are easy to hold, and the glossy glazed finish protects them from scratches and stains. If you’re looking to stock up for a dinner party or want to round out your everyday bowl collection, they’re a great option. 

What I didn’t like: I can’t think of anything! These are fantastic, affordable bowls. They come in a variety of sizes and colors.

Key Specs

• Weight: 1 pound, 3.8 ounces
• Height: 1.5 inches
• Top diameter: 8.5 inches
• Bottom diameter: 5.75 inches
• Finish: Glossy glazed 
• Max heat: NA
• Dishwasher-safe: Yes

What I liked: These shallow, petite matte bowls were the perfect size and shape for serving pasta (and more). The slightly flared lip and light weight made them easy to hold. The bowls were in the middle of the pack when it came to retaining heat, and washed up nicely when I cleaned them by hand or tossed them into the dishwasher. They stack neatly and snugly, too. I found myself reaching for these for all kinds of meals, including yogurt and granola for breakfast and rice bowls at dinner—they’re super versatile.  

What I didn’t like: While the matte ceramic has a beautiful, soft look, it scratches more easily than glossy-finished bowls. After frequent use, the Hamkke bowls had a layer of subtle marks in the center. They’re pricey, too. 

Key Specs

• Weight: 1 pound, 4.7 ounces
• Height: 2 inches
• Top diameter: 8.5 inches
• Bottom diameter: 5 inches
• Finish: Matte
• Max heat: 480°F
• Dishwasher-safe: Yes
  

What I liked: These pretty bowls are on the bigger side with a nine-inch top diameter. That, plus the tall, straight sides, made them great for holding larger portions or more substantial pasta dishes, like rigatoni Bolognese. The design is smart: The interior is glazed, which prevents scratching, and the exterior is matte, which looks nice and adds grip. These bowls kept pasta warm even after it sat for a while, only dropping 14 degrees, which was the least change of the bowls I tested. They come in pretty, modern colors, like a rich, 70s-inspired Mustard yellow and a cozy Terracotta red. 

What I didn’t like: I’m not a big fan of straight-sided bowls; the sides make it awkward to hold them securely. They are heavy and large and look better serving big portions. 

Key Specs

• Weight: 1 pound, 11.9 ounces
• Height: 2.25 inches
• Top diameter: 9 inches
• Bottom diameter: 6.5 inches
• Finish: Glossy glazed interior, matte exterior
• Max heat: 450°F
• Dishwasher-safe: Yes

The Competition

• Made In Entrée Bowls: Big and bulky, the Made In bowls had a 10-inch diameter and weighed over two pounds each. Eating four ounces of spaghetti out of them felt a bit like eating off a platter, and not in a good way—the portion of pasta looked teensy. 
• Our Place Dinner Bowls: These are a nice size, but they’re heavy (one pound, 15 ounces), and the sharply steep sides inhibited eating easily. The rough, unfinished rim was pretty but prone to staining. They’re fine bowls, though, if you like straight sides. 
• Mercer White Porcelain Low Bowl: The bowls’ organic look was also their downfall—uneven sides made them difficult to grip, and utensils slid to the middle when rested on the side.  
• West Elm Kaloh Stoneware Pasta Bowls: These are a solid set of bowls, though the edges were steep and difficult to maneuver a fork around. The bottom of the bowl stained after the cleaning test, though. 
• Crate & Barrel Aspen Rimmed Pasta Bowls: These bowls were narrow and constricting, and the rim is silly big. 
• East Fork Coupe: And I thought the Made In bowls were big, ho ho! Well, these babies are over 2.5 pounds and had the widest diameter too, at 10.75 inches. They’re also super expensive—upwards of $45 a pop at the time of publication. They are very pretty though! 
• Threshold Stoneware Tilley Bowls: These were too wide and deep, and felt more like a gaping pit than a bowl. 
• Sweese Pasta Bowls: These were more expensive than the Y YHY bowls and performed similarly, yet they felt more cheaply made. 
• Corelle Vitrelle Lightweight Round Bowls: While they performed well, these bowls were so light that they moved around when eaten from. 

FAQs

What’s the best size for a pasta bowl?

My favorite bowls were eight to 8.5 inches in diameter and under 2.25 inches tall; they accommodated pasta portions large and small.

What’s the difference between a pasta bowl and a soup bowl?

Soup bowls are narrower and deeper than pasta bowls, and they have a small base. They’re good at keeping soups hot, since it’s not spread out over a wide surface area. Pasta bowls are shallow and wide, letting you toss your spaghetti in sauce and grab a bite of meatball while you’re at it. That being said, I actually prefer a pasta bowl when I am eating thicker soups and stews, since it helps cool them off to an easy-to-eat temperature. 

Why We’re the Experts

• Grace Kelly is a senior editor at Serious Eats. 
• She’s tested serving platters, chef’s knives, and hundreds of other products. 
• Her favorite pasta shape is calamarata, the thick, doughy, tubular noodles shaped like calamari slices. 
• Grace tested seven pasta bowls and kept six bowls from previous tests in the competition.