30 DAYS OPEN PURCHASEChopsticks for pasta. We know. Somewhere in Bologna a nonna has just dropped her wooden spoon on the cold stone floor and may well have had to call the doctor about a sprained wrist from crossing herself too many times. But this is a Japanese answer to a problem that anyone who has eaten spaghetti without a fork twirl will recognise: thin, slippery noodles have a habit of sliding back onto the plate at the very last second.
Kawai in Obama, who have been making chopsticks since 1943, solved it by twisting the tips. The twist gives the chopsticks grip on thin, straight noodles, and they work just as well for a salad whose leaves like to slip away, or for ramen, soba and udon, which are already used to being eaten with chopsticks.
The chopsticks are made of wood with a lacquered finish, 23 cm long and made in Japan. Wash by hand.
