FAQ

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I take occasional custom orders for pasta, but I do not sell pasta on a large scale, nor do any retailers currently stock my noodles. This is for a few reasons. Firstly, each pasta creation generally takes a few hours to make, and it would not be cost effective for me to price pasta competitively enough to sell. Secondly, I am a one-woman band, operating out of my home kitchen. It’s not a commercial kitchen, which presents legal challenges.    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 on how you think I should scale up, I would love to hear from you. I would also like to hear from you if you want to use my pasta to propose to someone. I’m dying to make a lasagna with a custom lasagna topper that says “Will You Marry Me”. If you’d like to be the recipient of such a thing, let’s talk! linda@saltyseattle.com   

My pasta book will be out in 2018- I don't yet have a specific date because it's now in the hands of my publisher. When preorder starts, I'll let you know. It will be available at all major book retailers.
 

The book will have 30+ recipes for different colors of dough (both sheeted & rolled, as in gnocchi). In it, I'll explain thoroughly how to make each color. There are also tons of recipes for shapes, patterns, & sauces. In the meantime, you can catch me making start-to-finish recipes on the @FoodNetwork's Facebook page live (I'll tell you when episodes air, plus post back-episodes on the SaltySeattle Facebook page), & also on @theFeedFeed's Instagram story 1x per month.  
 

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. 

I’m a Youtube newbie, but I hope to steadily ramp up my pasta video lessons over there in the coming months. I’d love for you to 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 linda@saltyseattle.com