FREQUENTLY ASKED QUESTIONS

I sell pasta dough kits on the shop page of this website. I take occasional custom orders for pasta, but I do not sell pasta on a large scale. Each creation generally takes a few hours to make, and it would not be cost effective for me to price pasta competitively enough to sell.  That being said, I have thought long and hard about scaling up my pasta endeavors, and am even considering selling some pasta tools I have had to build because they did not previously exist, so watch this space for updates on when/if that happens. If you’re an entrepreneur, large company looking to develop a bespoke pasta line, or have advice in general, I would love to hear from you. linda@saltyseattle.com 

Pasta, Pretty Please, is out now, and has been met with widespread critical and audience acclaim.  The book has 30+ recipes for different colors of dough (both sheeted & rolled, as in gnocchi). In it, I explain thoroughly how to make each color. There are also tons of recipes for shapes, patterns, & sauces. You can find it wherever books are sold as well as on Amazon, 

It depends. If you are making pasta and you want to ensure that the color is vibrant after cooking, sheet it very thin so that you don’t have to boil it for long. The shorter the amount of time the pasta is in the water, the better the color will hold. Since the color comes from vegetables, it is also more nutritionally beneficial to boil for less time. Another thing to consider is the age of the noodles. If you’re able to boil pasta within a few hours of making it, it’ll cook more quickly. Some colors stay bright more than others. If you want a vibrant finished dish, use activated charcoal, spinach, parsley, turmeric root, harissa, or butterfly pea flowers.

Teaching others to make pasta is my absolute pride and joy! I frequently teach both in-person and virtual pasta classes and workshops. For information on that, and organizing a group or private lesson of your own, Head over to my workshops page.

Most of the time I use traditional flour, but I have a great online tutorial for making gluten-free pasta. If you'd like to watch it, it's available HERE 

Each batch of dough has eggs, "00" pasta flour, & whatever color ingredient I use- examples include beets, chard, turmeric, charcoal, matcha, harissa, paprika, carrots, peas, etc.

Add an My eggs come from my own chickens & ducks who I ❤ excessively & spoil extensively. 

Every dough can be made egg-free/vegan by using water instead of eggs.

It probably goes without saying at this point, but I get asked at least once a day, so I'm including it. I'm very sorry but I don't take dinner reservations.  

I sure am! Check out my channel  where you can find my latest pasta creations, fun recipes and How-To videos. And don't forget to turn on the notification bell so you always know when I post a new video! 

Would you like to book me to speak to your group, go on your show, collaborate on an event, make a cool video about pasta art, or otherwise make pasta magic together? Email me linda@saltyseattle.com.