Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest

by Michela Tartaglia

Authentic Italian flavors and cooking techniques join forces with seasonal, regional ingredients for a delicious and deceptively simple 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, deeply satisfying pasta dishes. 

Using favorite ingredients such as salmon and clams and foodie favorites like nettles and chanterelles, this book offers home cooks 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.

Recipes
• Conchiglie Rigate with Pacific Northwest Wild Fiddlehead Fern, Leek, and Walnut Pesto, Fiore Sardo, and Aleppo Pepper
• Orecchiette with Pacific Northwest Spot Prawns, Purple Asparagus, and Lemon
• Pipe with Pacific Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron
• Bucatini all'Amatriciana with Billy's Heirloom Tomatoes
• Creste di Gallo with Eggplant, ’Nduja, Supersweet Tomatoes, and Ricotta Salata
• Pappardelle with Golden Chanterelles, Sausage, and Thyme
• Spaghettoni with Red Beet Pesto, Burrata, Basil, and Calabrian Chili Oil
• Rigatoni with Pacific Northwest Elk Ragú, Juniper Berries, and Bay Leaves
• Casarecce with Pacific Northwest Manila Clams, Chickpeas, and Cherry Tomatoes
• Lasagna Lasagna from the Forest

This collection of creative yet accessible recipes will up your pasta game all year long. Buon appetito!

Genres: Cookbooks, Nonfiction

176 pages, Hardcover

Published April 25, 2023

About the author

Sangue irpino ma nata e cresciuta a Torino, ha conseguito la laurea in Filosofia all’Alma Mater di Bologna. La sua passione per la cucina l’ha portata ad aprire a Seattle la scuola “Cucina Casalinga” e il corner dedicato alla pasta fatta in casa “Pasta Casalinga”, avventure imprenditoriali grazie alle quali condivide il senso di appartenenza alla sua madrepatria attraverso il cibo. È madre di due ragazze meravigliose, un’avida lettrice e un’esploratrice tout court.

Reviews

[Mai H. · Rating 5 out of 5]

fresh pasta IYKYK

(inside jokes 😝)

so béchamel is already a fantastic word, but the Italian besciamella is also spectacular

Spring

🥬 forage all the things
🥬 only eat asparagus in the spring
🥬 pesto heavy

Summer

🥬 add chili oil to everything
🥬 and lemons (not just because BUTTER YELLOW is a mood)
🥬 are seafood pastas superior

Fall

🥬 as someone whose favorite season is autumn, I think I'm a little more obsessed with the spring menu
🥬 squash for autumn, how groundbreaking

Winter

🥬 I didn’t realize you could add potato to so many pastas
🥬 squid ink is classy

📱 Thank you to NetGalley and Sasquatch Books

[Faith · Rating 4 out of 5]

This cookbook emphasizes ingredients from the Pacific Northwest, like stinging nettles and Pacific golden chanterelles. That is not my part of the country, and many of the ingredients would be unavailable to me. Fortunately, the recipes do have some suggestions for substitutes. The book begins with a brief primer about pasta, including how to make pasta dough with and without eggs, pictures of various pasta shapes, and tips on paring pasta shapes and sauces.The pictures of the pasta shapes were particularly useful, since I had never seen most of them before, and some of the ones that were new to me were included in the recipes.

The recipes are organized by season. They seemed clear and easy to follow. There are a lot of pictures of ingredients, but not that many pictures of the finished dishes. The introduction says that.each recipe is labeled to indicate whether it features meat, fish or vegetables. Those icons were not visible in my ARC, but may be in the final book. The book has both a fable of contents and an index.

Here are some recipe examples:

Spring - Pipe pasta with morels, pancetta, walnuts, ricotta and saffron

Tagliolini with halibut, asparagus, almonds and sumac

Summer- Farfalle with wild Pacific Northwest sockeye salmon, marinated artichokes and fried capers

Ziti with arugula, ginger, walnut pesto, ricotta salata and red habanero chili oil

Fall - Gigli with pumpkin purée Bulgarian sirens cheese and toasted sunflower seeds

Reginette with Pacific Northwest porcini, speck and saffron

Winter - Casarecce with Pacific Northwest Manila clams, chickpeas and cherry tomatoes

Rigatoni with Pacific Northwest elk ragu, juniper berries and bay leaves

Due to the unavailability of ingredients, and the fact that I don’t eat meat or fish, I would not try most of the recipes in this book, but many of them do sound and look delicious. I received a free copy of this book from the publisher.

[Brenda ~The Sisters~Book Witch · Rating 3 out of 5]

I downloaded Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest by Michela Tartaglia, hoping to discover fresh and innovative pasta ideas, which did not disappoint. While the recipes are not your traditional ones, they have a unique complexity, with uncommon ingredients not readily available in my region. Despite this, I found the dishes fascinating, steeped in a casual Italian style, and thoughtfully organized by season.

There is a wealth of information to kickstart your pasta-making journey, complemented by photographs that add to the enjoyment of reading or looking at the book and can double as a coffee table book.

I received a copy from the publisher on NetGalley.

[T · Rating 1 out of 5]

Quite possibly the 2nd most pretentious, useless, pointless, and ridiculous cookbook after “Salad Freak”.

Bougie, expensive, and time intensive recipes galore.

[Luciana · Rating 3 out of 5]

A beautifully photographed book with amazing recipes, tips & an introduction to pasta shapes.

Each recipe seems mouth-watering but I find the recipes a bit complicated using ingredients that I'm not familiar with.

While I will definitely be trying some of these recipes, I will probably reinvent them a little using ingredients that are easily obtainable.

I would really like to check out her restaurant in Seattle. I'm sure the food would be amazing!!!

[Jane · Rating 3 out of 5]

This is an excellent guide to creating pastas using fresh ingredients. The book has lots of info for people who are interested in making more pastas at home.

Thank you to Michela Tartaglia, NetGalley and Sasquatch Books for the arc of this book.

[Opal Edgar · Rating 3 out of 5]

As a very visual person I would have loved this book to have more pictures of the dishes and fewer of the ingredients - while I agree that beautiful ingredients make great food, they don't inspire me to cook and don't give me an idea of how something I'm going to make is going to look like...
That said, the book contains a lot of delicious-sounding and interesting fusion recipes from a modern Italian perspective. I was really happy to find some irresistible classics I actually discovered in Japan: the sea urchin recipe is one I absolutely want to try, but also see things like the addition of turmeric and nigella seeds for an interesting twist.
A good book for people tired of always the same old pasta recipes and who want to open their horizons by eating both hearty classics (the pasta and beans stew of example) and new flavours (pasta with halibut almonds asparagus and sumac is one).

[Tabitha (Reading Tabby) · Rating 5 out of 5]

Thanks to NetGalley and Sasquatch Books for the advanced copy.

This is a beautiful cookbook and one I look forward to adding to my collection, owing to my love of pasta and the fact I live here in the PNW and am always looking for ways to incorporate local food into my cooking (especially mushrooms!), and looking for new pasta recipes (because it is possible to grow tired of the same spaghetti or ziti all the time, as delicious as it is). I've also visited the author's restaurant, Pasta Casalinga at Pike's Place Market in Seattle - safe to say I'm a fan! And who better to write a PNW themed pasta cookbook than a born and raised Italian who now lives and cooks in the PNW?

I appreciate the initial primer on pasta making as well. Though I typically use dried pasta, now and then I like to make my own - I've even taken a few pasta making classes because I enjoy it so much, and it's honestly amazing how different it can be! The author introduces us to a "grandma" recipe for the pasta she grew up making as well, which I can't wait to try.

Now a warning: this is not a cookbook for the beginner home cook, unless they're particularly ambitious. Some of the recipes also call for some more expensive ingredients, which can also be off-putting in this current economy. But I look at cookbooks as goals, investments, and art - and that's how I see Tartaglia's Pasta for All Seasons.

A lot of ingredients are specific to the Pacific Northwest and may be unattainable for most folks as well - but while the chef states the importance of good ingredients at the start, that doesn't mean substitutions can't happen with your own local version of an ingredient. Or some ingredients may seem "out there", like zucchini blossoms (one recipe calls for fried zucchini blossoms) but are actually good and not too difficult to source (especially if you have a friend who grows zucchini, hehe). There are some creative fusions of flavors here that are worth the try.

I guess this is all to say that I get the criticism calling this cookbook bougie or pretentious but, I think that just because an ingredient isn't something to be found boxed or jarred in aisle 21 at your local Fred Meyer doesn't necessarily mean it's expensive or hard-to-find... it can just mean you need to spend an extra 10-30 min while cooking. And there's nothing wrong or bougie with taking time to cook. (*Also, not say there isn't any pretentious food in this cookbook because there is lol, but it's not all there is! For every Bucatini with Cauliflower and Vanilla Bean Puree, PNW Baby Pink Scallops, Roasted Hazelnuts, and Sumac there is also Papardelle with Golden Chanterelles, Sausage, and Thyme.)

Also, I am making the prawn, asparagas, and lemon pasta this weekend - I already know this will become a regular favorite! Also drooling until I can make the fusili with sweet onion and walnut puree and Twin Sister's cheese (yaaaasss!). I love my region's local foods lol

[Theediscerning · Rating 3 out of 5]

She's got pasta for your body, your brain and your ssoooouuuulllll… This creator knocks up a lot of very interesting recipes, based on both her Italian heritage and her PNW (Pacific Northwest, to the rest of the world) situation. The result must taste delicious, but as a book is limiting its audience by being so region-specific.

Yes, we can all rustle up some stinging nettle tops come spring, and having them with walnuts as a pesto might be fine – it doesn't look that great, I have to say, so I shall stick to nettle soup. And the next dish, involving as it does "northwest wild fiddlehead fern" must limit the range of readership. It's a gentle reminder that eating seasonally is also eating regionally, and suggests people on a food miles shtick will not get too much out of this. Oh, alright, I admit – there's a bit of FOMO about this quibble.

The person thinking about this book might need to know the basics. It's highly photographic, although some of the shots are just of the ingredients pre-cooking. It's not going to be impossible to get all the ingredients in the PNW – although the jury must be out on having a specific cheese, when the text doesn't actually tell us they are a cheese, and the giant octopus might involve a rush home and an enforced lunch to keep it bang-on fresh. But there is a call for someone to have quite a decent catering supply to tackle all this – sumac, said multiple cheeses, 'black cod'… Something that seems to be a duck is actually a shellfish.

The ingredients list then leaves me to think this is on the tougher side of things to fully source, and the photos of the end products do kind of show the higher-end kind of pasta eating. If you think of a pasta sauce as a way to get veggies down a kid's throat, and that there can never be enough, some of these plates will look just dry to your eyes. One dish honestly looked like dry (yet peppered) spaghetti, with some cheese for comfort and a pair of sea urchins dumped on top. If you haven't got the best, echt pasta you might well find much of these to be not as good as alleged.

And that ended up the sticking point, in that – as fine and assuring as this may be – the end results are not my cuisine. The ingredients aren't local to me, the style of output isn't to my taste and this remained a book I could not hope to replicate in anything like the proportion needed to justify its cost. I snaffled an early simple-looking dish and two later ones for when the boat really needed to be pushed out, but as a pasta lover I expected more from this. PNW? Pwned, perhaps – living there this might well be dead easy to cook along with. Anywhere else and you're stuffed – and the fact she never once asks us to stuff home-made pasta is going to be one final surprise to leave many of you with...

[Gabriella Crivilare · Rating 5 out of 5]

Thank you to Sasquatch Books, the author, and NetGalley for providing this eARC in exchange for an honest review. This book was released on April 25, 2023.

This assortment of recipes alone is enough to make me wish I had the funds to book a trip to Seattle, so I could actually get my hands on some of the ingredients required to cook them. (Or better yet, I’d just go to Pasta Casalinga.) However, I simultaneously love the hyper-locality and seasonality present here, so I find it difficult to be annoyed about my need to find substitutions.

I made two recipes from this cookbook over a weekend when I was chilling by myself, which was an excellent decision. There are some fascinating ingredient combinations here, though I ended up choosing less adventurous dishes due to the aforementioned sourcing problems.

First up was the Penne with Savoy Cabbage, Fontina, Cumin, and Nigella seeds. I ended up using two bok choy rather than savoy cabbage (both that and napa cabbage were unavailable to me at the time, and I didn’t want to deal with a half head of green cabbage), and black sesame seeds in place of nigella seeds. I also used a full pound of short rigatoni and roughly doubled the recipe (hooray for that much fontina). The bok choy didn’t quite get crisp, but the flavor was still good and it wasn’t necessarily mushy. Super tasty, though even with a full pound of pasta, I still felt as if it could have used less cumin, but since I love that flavor I didn’t mind too much.

Second came Pipe with Local Sausage, Chelan Grapes, and Rosemary. Now, I did not take notes while I was cooking this recipe, which was foolish of me, so this is from memory, but I know I definitely got the wrong kind of sausage (I believe it was supposed to be ground and I got precooked, which I sliced into rounds) and had to settle for regular green grapes. But even with my mistakes, this turned out fabulous and I’d happily make it again, this time the right way.

I’ll be badgering my library into buying, in order to try out the other intriguing recipes I didn’t test, and hopefully as the seasons change I’ll be able to find some of the more elusive elements at my farmers’ market (looking at you, chanterelles)!

[Annie · Rating 5 out of 5]

Originally posted on my blog Nonstop Reader.

Pasta for All Seasons is an attractive and well written cookbook with recipes written and curated by Michela Tartaglia. Released 25th April 2023 by Penguin Random House on their Sasquatch Books imprint, it's 176 pages and is available in hardcover and ebook formats.

This is a nice fusion of well written traditional regional Italian pasta which also utilizes and celebrates local ingredients from the Pacific Northwest. Recipes are arranged thematically by season: Spring, Summer, Fall, and Winter.

Recipes include background/introduction, ingredients in a bullet list sidebar, and step-by-step preparation instructions. Ingredient measurements are provided in Imperial (American) units only. Most ingredients will be readily available at any large/well stocked grocery store. Some recipes in the collection will require specialty pastas, mushrooms, meats and shellfish which will need specialty sources.

The book is wonderfully photographed throughout with one or more photos for each recipe, but not all all show the completed dish. Serving suggestions are attractive and appropriate and the dishes are professionally styled. These recipes are advanced and nuanced and will require some expertise, but should be within the capabilities of a keen home cook/foodie.

The author/publisher have also included a cross-referenced index and resource list for some ingredients.

Four and a half stars. This is a beautifully written specialty cookbook with attractive (very fancy/trendy) dishes virtually guaranteed to impress and delight a foodie's heart.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Emmalita · Rating 4 out of 5]

Michela Tartaglia’s Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest does what it says on the tin. It’s a beautiful cookbook that is really geared for people who have access to Seattle’s Pike Place Market or at least really good markets in the coastal Pacific Northwest. Chef Tartaglia even adds in the specific place you should source some of the ingredients. I can’t even be mad at how specific it is because it says it right there on the cover. Since Chef Tartaglia has a restaurant, Pasta Casalinga, in Pike Place Market, it makes sense for her to support and promote the vendors she uses for the restaurant.

As someone who lives in Texas, there are some ingredients I’m not going to be able to source locally, and certainly not inexpensively. If I’m willing to be creative (I am, of course), I can find local varieties of a lot of ingredients. Central Texas is also home to stinging nettles that can be foraged when young and tender in the Spring. It’s too hot right now to forage anywhere that isn’t air conditioned. There are some recipes that can easily be made from my preferred grocery store. The arugula, ginger and walnut pesto sounds amazing. Some of her flavor combinations made me think about what I could do with local seasonal ingredients in 3 months when it isn’t too hot to be outside. Meanwhile, I can start making my own jalapeño oil (she provides a recipe).

This is a cookbook for people who like to cook. It’s a little fussy and fiddly, especially if you live outside Seattle, but still usable. And if you are planning a trip to Seattle, definitely look into dining at Pasta Casalinga. I love to cook, but I would really love to have Chef Tartaglia cook for me.

I received this as an advance reader copy from Sasquatch Books and NetGalley. My opinions are my own, freely and honestly given.

[Sharon · Rating 3 out of 5]

Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest is more of a regional cookbook and not as approachable to those in other locales. The author uses ingredients that I would not, including lamb, specialty cheeses, and octopus. It would have been nice had the author given substitute suggestions for these pricier and harder to find ingredients.

That being said, there is a good introduction and a pasta primer. I found it interesting that the first recipe has no measurements but your own hands. The author explains that Italians eyeball their ingredients - using their hands to add flour to pasta recipes. I like the tip boxes scattered throughout, with subjects such as cleaning mushrooms or mussels.

The recipes are separated by season, which I have listed below with some examples of finished dishes.

Spring: Penne with Pancetta, Sweet Peas, Leeks and Crème Fraîche; Ziti with Wild Coho Salmon, Fava Beans, & Mint

Summer: Ziti with Arugula, Ginger, and Walnut Pesto; Bucatini All' Amatrician with Billy's Heirloom Tomatoes

Fall: Pappardelle with Golden Chanterelles, Sausage, and Thyme; Penne with Savoy Cabbage, Fontina, Cumin, and Nigella Seeds

Winter: Spaghettoni with Red Beet Pesto, Burrata, Basil, and Calabrian Chili Oil

Anytime: Pasta with Traditional San Marzano Tomato Sauce; Lasagna from the Forest

Overall, Pasta for All Seasons is not a cookbook that I would recommend to others, as it would not be a cookbook that I would use myself.

Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.

[Karen Hancock · Rating 5 out of 5]

Pasta lovers will welcome Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest, by writer and restaurateur, Michela Tartaglia (she founded a restaurant located in Pike’s Place in
Seattle). Her expertise is showcased in this excellent cookbook which is full of fabulous recipes that the almost everyone will actually want to cook and eat.

The first chapter includes a primer on cooking pasta the correct way, and an illustrated guide to different shapes of pasta. There is also a recipe for egg pasta and instructions for rolling it out.

The cookbook is divided into seasons: Spring, Summer, Fall, and Winter. Featured are beautiful, professional photographs of the mouthwatering dishes, as well as colorful illustrations. The recipes are unique – no ubiquitous spaghetti and meatballs or lasagna al forno – and will spark imaginations. These are not pedestrian pasta dishes, rather, something to make and celebrate with. The recipes are written in the traditional manner with notes, comments, or vignettes at the top, a list of ingredients on the side, and step-by-step instructions following. None of the recipes are especially difficult, but some take time (and are worth it). Some also call for special ingredients that may be a bit harder to find than what is stocked in regular grocery stores.

All told, this cookbook is a pasta lover’s dream filled with innovative delicious ways to prepare all different shapes of pasta.

Special thanks to NetGalley for supplying a review copy of this book.

[Poppy Marlowe · Rating 4 out of 5]

Oh, how I wish that I could afford to live in the Pacific Northwest ... I have thought of rural British Columbia once my daughter-related duties are over and they do share a lot of the same great ingredients in what can be grown and produced. (I know I would not enjoy the hipster-ness of Portland: in fact, the only thing that I would like about Portland is that there are no WalMarts!)

You can undoubtedly get a lot of these ingredients at your local grocery store: maybe not exactly the same producer or variety, but the recipes in these books are very flexible in regards to ingredients. I have a husband who could live on pasta so he would like a lot of the recipes in here if I could convince him to give up his Day-Glo orange boxed mac and cheese.

The recipes are easily done by cooks of all levels and I can see recommend this book far and wide to my foodies who are looking for new ways to jazz up the ubiquitously cheap pasta that forms most of their meals. Highly recommended no matter where you live.

#shortbutsweetreviews

[McKenzie Westrom · Rating 3 out of 5]

I loved at the start of this cookbook Michela stated "pasta should be simple and never intimidating," and that's always how I've felt. I am a scratch baker on some things (homemade bread, homemade granola) but I have been intimidated by pasta in the few times I've attempted it. There were do's and don'ts listed on getting started and I will try to stop plopping sauce on top of my pasta however tempting it is in the future. I also loved taking it to the basics of the differences in olive oils, a simple thing I always wondered about but never thought about taking the time to look into it. I have to say my favorite thing about the book is that it's broken down by seasons, and coming from someone who's new to gardening it has me planning my garden and nodding along at what I have a plethora of this summer and new ways to create a summer pasta dish the whole family will love with things I have in the backyard. I know a fun treat will be to try the fried zucchini blossoms!

[Christine · Rating 4 out of 5]

There are a lot of really cool pasta recipes in this book, but I've seen some of the criticisms about the ingredients. In every cookbook, there are things you're going to make, and things you aren't. I found quite a few recipes in this book, like Penne con pancetta, piselli, porro e creme, rigatoni con crema, and pasta al pomodoro that I'll happily try out! I also know some ingredients can be substituted with similar things, and I feel like the book gives lots of great recipes to work with. The pictures are lovely, and I think it's definitely worth a browse if you enjoy pasta.

I received a free ebook copy from NetGalley in exchange for a fair review.

[Donna · Rating 2 out of 5]

I love books on pasta and gravies. Growing up in an Irish/Italian neighborhood I always wanted to find that perfect gravy that I smelled cooking on weekends. Always wanting that pizza that was served at the Italian feasts that the oil dripped down your arm when you ate it. This wasn’t the book for me. Who do I envision reading this book is the culinary student … the amateur cook looking to impress … or the professional … all leave me out. Some interesting recipes but sorry its a miss for me…

[Sara · Rating 3 out of 5]

Thank you to Netgalley for allowing me to check this recipe book out.

Giving this 3 stars because a lot of the ingredients are unfortunately out of my reach but there are a few I am so excited to try and I bookmarked them. I absolutely love pasta and finding new ways to dress it up. I'll try one recipe every week!

I learned that I should only put olive oil in pasta water in extreme circumstances. I tend to only put it in the water when the pasta is sticking. I also learned of a new cheese I can't wait to try.

[Jo · Rating 5 out of 5]

This is not the authentic Italian pasta cookbook, but the modern version-Americanized one. But it is also good, nevertheless. The author made sure to ingrained the basic of pasta: what to use with what sauce, how to cook, what to replace and such. We have to admit that even though we own the authentic recipe, we have to live in Italy to be able to create the menu 100% exact, with the local ingredients they use. So this book is the closest thing you can recreate Italian taste in the US, and maybe in some other part of the world.

[Danielle Mccoy · Rating 3 out of 5]

I received a copy of this eBook from NetGalley for an honest review.

The recipes in this book sound interesting. There was a lot of ingredients that I wasn't sure what exactly they were so I couldn't quite imagine the recipe or how to make it. The pictures were beautiful but not always of the food which didn't help. A solid addition to the pasta cookbook arena but not for your everyday or beginner cook.

[Amy · Rating 3 out of 5]

This was a lovely intermediate to advanced pasta maker's recipe book. Lovely pictures, and interesting recipes that sound delicious. Some of them are fairly involved, but every cookbook has some recipes you expect to make, and some you won't make, but for me, the fun is getting new ideas to supplement my own cooking.

Thank you Netgalley and Sasquatch Books for the ARC!

[Lisa H · Rating 5 out of 5]

Pasta + PNW = fresh and innovative....Delicious.

Pasta for All Seasons is exactly that. Seasonal, fresh, inventive, pasta and the Pacific Northwest (PNW for short). Heavy on the seafood, heavy on the seasonal - Spring, Summer, Fall (my favorite) and Winter, there is a pasta for every meal. Whether fresh or dried, different shapes, pasta is paired with a sauce. This book is jam packed with innovative PNW pasta recipes that utilizes seasonal vegetables and seafood. With both photos and illustrations this a a comprehensive book on pasta (from cooking tips and tricks).
Highly recommend.

[Karen Hammond · Rating 4 out of 5]

This book has some really nice ideas for upping your pasta dishes. There are a few things I would not be able to make (access to some ingredients in the UK would be difficult) but there are still pleanty to try out. Looking forward to getting started.

[Trena · Rating 5 out of 5]

Beautiful book! Great for anyone who loves pasta or wants to create pasta dishes based on seasonal produce. A great addition to your cookbook collection. Thank you Sasquatch books for providing me a copy of this wonderful book.

[Nancy · Rating 4 out of 5]

Excellent variety of pasta dishes throughout the year that showcase regional ingredients from the great Northwest. Versatile recipes of many celebrated comfort foods in this well-designed book. Great photography and the kind of book that makes you hungry flipping through it.

[Elaine · Rating 1 out of 5]

I love cook books but the recipes in this one are so time consuming and require such unique ingredients that I can’t recommend it

[Joni Owens · Rating 4 out of 5]

As a person of Italian descent I loved this book. I love pasta but tend to stick to the same recipes (if it ain’t broke right?) but this book gave me some interesting ideas!

[Jennifer Hazen · Rating 4 out of 5]

Pasta for all Seasons is a wonderful primer on all things pasta. It is arranged by season which makes utilizing fresh, in-season ingredients easy.

[Anna · Rating 5 out of 5]

5 stars

What a lovely collection. The PNW-sourced ingredients offer a variety of options and the photography is amazing. I hope she comes out with more works