Table of Contents

Contents

Pasta for Every Season
 
A Pasta Primer
Pasta senza uova / Eggless Pasta
Pasta all’uovo / Egg Pasta
 
Spring
Ziti con pesto di spinaci e mandorle, Beecher’s Flagship, e cayenne africano / Ziti with Baby Spinach, Almond, and Beecher’s Flagship Pesto and African Cayenne

Gigli con pesto di ortiche e noci, ricotta salata e olio di peperoncino calabrese / Gigli with Olympic Peninsula Stinging Nettle and Walnut Pesto, Ricotta Salata, and Calabrian Chili Oil

Conchiglie rigate con cime di felce del Pacific Northwest e porro, noci, Fiore Sardo e pepe di Aleppo / Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo Pepper

Radiatori con pesto di germogli di pisello, pistacchi, pecorino e olio di jalapeño / Radiatori with Pea Shoot and Pistachio Pesto, Pecorino, and Jalapeño Chili Oil

Penne con pancetta, piselli, porro e crème fraîche / Penne with Pancetta, Sweet Peas, Leeks, and Crème Fraîche

Orecchiette con gamberi del Pacific Northwest, asparagi viola e limone / Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and Lemon

Tagliolini con halibut fresco, asparagi, mandorle e sommacco / Tagliolini with Halibut, Asparagus, Almonds, and Sumac

Pipe con spugnole, pancetta, noci, ricotta e zafferano / Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Reginette con sugo di agnello di Lopez Island / Reginette with Lopez Island Lamb Sugo

Paccheri con polpo gigante del Pacific Northwest, patate, olive Castelvetrano e capperi / Paccheri with Giant Pacific Octopus, Potatoes, Castelvetrano Olives, and Capers

Ziti con trota salmonata, fave e menta / Ziti with Pacific Northwest Steelhead, Fava Beans, and Mint

Pipe con radicchio, pancetta, noci e gorgonzola dolce / Pipe with Spring Radicchio, Pancetta, Walnuts, and Gorgonzola Dolce
 
Summer

Pappardelle con fegatini di pollo alla veneziana e cipolla rossa sottaceto / Pappardelle with Venetian-Style Chicken Liver and Red Pickled Onions

Fusilli con purè di cipolle Walla Walla, noci, formaggio Twin Sisters Farmhouse, and peperoncini Mama Lil’s / Fusilli with Walla Walla Sweet Onion and Walnut Puree, Twin Sisters Farmhouse with Whole Peppercorn Cheese, and Mama Lil’s Spicy Peppers

Farfalle con salmone sockeye del Pacific Northwest, carciofi marinati e capperi fritti / Farfalle with Wild Pacific Northwest Sockeye Salmon, Marinated Artichokes, and Fried Capers

Paccheri con tonno alalunga fresco, melanzane, capperi e menta / Paccheri with Wild Pacific Northwest Albacore Tuna, Eggplant, Capers, and Mint

Fusilli con zucchine, limone, menta, mandorle tostate e fiori di zucca fritti / Fusilli with Zucchini, Mint, Toasted Almonds, and Fried Zucchini Blossoms

Ziti con pesto di rucola, zenzero e noci, ricotta salata, and olio di peperoncino habanero / Ziti with Arugula, Ginger, and Walnut Pesto, Ricotta Salata, and Red Habanero Chili Oil

Creste di gallo con crema di peperone giallo, ricotta salata, friggitelli e Aleppo pepper / Creste di Gallo with Yellow Bell Pepper Puree, Ricotta Salata, Padrón Peppers, and Aleppo Pepper

Caserecce con granchio del Pacific Northwest, asparagi e zenzero / Caserecce with Pacific Northwest Crab, Asparagus, and Ginger

Tagliolini con caviale di salmone al profumo di limone e pepe Szechuan / Tagliolini with Salmon Roe Caviar, Lemon, and Sichuan Pepper

Bucatini all’amatriciana con pomodori cimelio di Billy / Bucatini all’Amatriciana with Billy’s Heirloom Tomatoes

Pipe con salsiccia all’uva di Chelan e rosmarino / Pipe with Local Sausage, Chelan Grapes, and Rosemary

Creste di gallo con melanzane, ’nduja, pomodorini e ricotta salata / Creste di Gallo with Eggplant, ’Nduja, Supersweet Tomatoes, and Ricotta Salata
 
Fall
Caserecce con carbonaro marinato al miso, cavolo cinese e semi di sesamo nero / Miso-Marinated Alaskan Black Cod, Baby Bok Choy, and Black Sesame Seeds

Bucatini con crema di cavolfiore e vaniglia del Madagascar, capesante, nocciole arrostite e sumac / Bucatini with Cauliflower and Vanilla Bean Puree, Pacific Northwest Baby Pink Scallops, Roasted Hazelnuts, and Sumac

Gigli con crema di zucca e cannella, formaggio sirene bulgaro, and semi di girasole tostati / Gigli with Pumpkin Puree, Bulgarian Sirene Cheese, and Toasted Sunflower Seeds

Conchiglie rigate con crema di zucca delicata, burrata, semi nigella e cayenne africano / Conchiglie Rigate with Delicata Squash Puree, Burrata, Nigella Seeds, and African Cayenne

Pappardelle con finferli, salsiccia e timo / Pappardelle with Golden Chanterelles, Sausage, and Thyme
Tagliolini al tartufo bianco dell’Oregon / Tagliolini with Oregon White Truffle

Reginette con porcini, speck e zafferano / Reginette with Pacific Northwest Porcini, Speck, and Saffron

Penne con verza saltata, fontina della Valle D’Aosta, cumino e semi nigella / Penne with Savoy Cabbage, Fontina, Cumin, and Nigella Seeds

Fettuccine con lingcod del Pacific Northwest, cavolfiore viola, olive Castelvetrano e capperi / Fettuccine with Pacific Northwest Lingcod, Purple Cauliflower, Castelvetrano Olives, and Capers

Gemelli con cozze Penn Cove, ceci e capperi / Gemelli with Penn Cove Mussels, Chickpeas, and Capers

Orecchiette con scarola, ’nduja e burrata / Orecchiette with Escarole, ’Nduja, and Burrata

Rigatoni con crema di romanesco, pecorino e bacon croccante / Rigatoni with Romanesco Puree, Pecorino, and Crunchy Bacon
 
Winter
Orecchiette con salsiccia calabrese piccante sbriciolata e cime di rapa / Orecchiette with Crumbled Calabrian Spicy Sausage, and Rapini

Fusilli con pesto di salvia e pinoli, uova di quaglia e pepe di Aleppo / Fusilli with Pine Nut and Sage Pesto, Quail Eggs, and Aleppo Pepper

Caserecce con vongole Manila clams, ceci e pomodorini / Caserecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry Tomatoes

Spaghetti alla chitarra ai ricci di mare del Pacific Northwest e mollica di pane tostata al limone / Spaghetti with Pacific Northwest Sea Urchin and Toasted Lemon Breadcrumbs

Spaghettoni con purea di rape rosse, burrata, basilico e olio di peperoncino calabrese / Spaghettoni with Red Bloody Beet Pesto, Burrata, Basil, and Calabrian Chili Oil

Radiatori con crema di carote invernali, mozzarella di bufala, semi nigella e curcuma / Radiatori with Pacific Northwest Winter Carrot Puree, Buffalo Mozzarella, Nigella Seeds, and Turmeric

Linguine al nero di seppia, ceci e bottarga di muggine / Squid Ink Linguine with Chickpeas and Bottarga

Bucatini con puttanesca al geoduck del Pacific Northwest / Bucatini with Pacific Northwest Geoduck Puttanesca

Ziti con patate, pancetta e provola affumicata / Ziti with Potatoes, Pancetta, and Smoked Scamorza

Rigatoni con ragù di alce / Rigatoni with Pacific Northwest Elk Ragù, Juniper Berries, and Bay Leaves

Pasta e fagioli / Pasta and Beans

Pappardelle con ragù bianco di coniglio, melograno e pepe rosa / Pappardelle with Tomato-less Rabbit Ragù, Pomegranate, and Pink Pepper
 
Anytime
Pasta al Pomodoro / Pasta with Traditional San Marzano Tomato Sauce

Lasagna Casalinga: Lasagna alla Boscaiola / Lasagna from the Forest
 
Acknowledgments
Resources
Index

About the Author

Michela Tartaglia is an Italian native, born in the province of Turin, Piedmont. She moved to Seattle in 2006 after completing her master's degree in philosophy at Alma Mater Studiorum-Univeristy of Bologna, and has since made Seattle her adopted city. Her passion for linguistics and languages is captured in her first book, Una Mela al Giorno, published in Italy by Nomos Edizioni. She is a chef by heart more than by trade. She cofounded Pasta Casalinga, an intimate lunch spot in the heart of Pike Place Market. Since its opening in 2018, it's become a destination for locals and visitors alike.

Reviews

“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

" . . . beautiful new cookbook from Seattle’s Michela Tartaglia, Pasta for All Seasons. Give it to yourself, then bring a friend to lunch at Tartaglia’s lovely Pasta Casalinga in Pike Place Market and give them a copy, too."
—Seattle Times