Authentic Italian flavors and cooking techniques join forces with seasonal, regional ingredients for a stunning yet approachable collection of 50 pasta dishes for vegetarians, meat-lovers, and pescatarians alike.
Fresh ingredients, fresh pasta, innovative dishes. What’s not to like? Rising Seattle chef Michela Tartaglia has developed 50 seasonal recipes that showcase the best of Northwest seafood, produce, and meat in creative, delicious pasta dishes. Michela is the co-founder and chef of Pasta Casalinga, a Pike Place Market counter restaurant that serves up new dishes each week from the garden, the ocean, and the farm.
Using favorite ingredients such as salmon and clams and foodie favorites like nettles and chanterelles, this book offers home cooks regional, seasonal pasta dishes that are as comforting as a favorite spaghetti or fettucine dish but as bold and exciting as a hot new restaurant entrée. In addition, a pasta primer helps home cooks make fresh pasta at home and choose the right pasta shape for the right sauce or dish.
“I love pasta! I love Michela making me pasta even more. Lucky for us, in this beautiful book she shares delicious and approachable recipes celebrating the seasons, pasta, and the Pacific Northwest!”
—Renee Erickson, James Beard Award–winning chef, restaurateur, and author
“Fine, go have a bowl of pasta if that’s all you want. You can get that anywhere. If you would prefer a bowl of passion, a bowl of desire, a bowl of uncontainable deliciousness, you might need a wee bit of guidance. Michela will drag you by your taste buds down a path of authenticity with a smidge of ‘we got this’ and a huge dollop of ‘where has this book been all my life?’! Your pasta repertoire will never be the same. Own it!”
—Tom Douglas, James Beard Award-winning chef, restaurateur, and author
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