Abstract: A pasta binding vessel includes a base, a mating lid, and a closure component. The base is a sheet with shaped troughs. The lid is linear and/or has a shape mirroring the troughs. The vessel binds long pasta together as it cooks, preserving the cohesion of the pasta noodles. A method of producing bonded pasta includes inserting elongated pasta into the pasta binding vessel; closing the pasta binding vessel; submerging the pasta binding vessel into boiling water; cooking the pasta for a predetermined period; removing the pasta binding vessel from the boiling water; cooling the pasta for a predetermined period; opening the pasta binding vessel; and removing the bonded pasta from the pasta binding vessel. The pasta is rigid enough to be cut into manageable pieces and dunked into sauce or used as “edible toothpicks” inserted into items such as meatballs, shrimp, and chicken.