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. firstname.lastname@example.org
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, or check out my Amazon store here.
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.
I periodically teach pasta classes and workshops. For information on that, and organizing a private lesson of your own, Head over to my workshops page.
I make blue pasta using either butterfly pea flowers or Blue Majik spirulina.
Check out my channel
I don't make gluten-free pasta (except with rice flour occasionally) as I haven't found the right ratio. I'd love to one day & if it happens, I'll let you know.
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.
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.
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 email@example.com