Pasta is a religion for Michela, learned from her mother at home in Torino and her grandmother at the family’s olive orchard in inland of Naples. After Tartaglia’s sabbatical year in Seattle, it also led to a new life, as local produce and pristine seafood replaced the classics texts of her academic career. In 2018, she opened Pasta Casalinga, a casual lunch counter, using simple recipes that embrace local culture and reflect Michela herself: rooted in Italy, passionate about the Pacific Northwest, and, above all, fun.
News & Events
With chefs Tom Douglas and Thierry Rautureau
at Hotel Andra – 2000 4th Ave, Seattle
9:00am to 11:00am – Doors open at 8:50am
A lite breakfast with coffee is included in your purchase. Ticket price is per 1 person.
at Hotel Andra, 2000 4th Ave, Seattle
5:30pm to 7:30pm
Join me at Hot Stove Society for a festive evening as I debut with my new book!
Ticket price is per 1 person and includes a copy of the book.
6:00pm to 1:15pm (EDT)
3:00pm to 4:15pm (PDT)
Come learn how to make weeknight-friendly pasta dishes that taste as good as anything you’d get at a favorite Italian spot. What’s on the Menu: Pasta with Spring Radicchio, Pancetta, Walnuts and Gorgonzola Dolce / Tagliolini with Halibut, Asparagus, Almonds, and Sumac
Pasta Casalinga features housemade pasta in rustic dishes that spotlight Pacific Northwest ingredients. Cook and owner Michela Tartaglia’s playful creativity and deep Italian culinary roots showcase seriously good food, without taking anything too seriously.
The lively lunch counter, perched over the Atrium in Seattle’s iconic Pike Place Market, uses the same seasonal, local produce, seafood, and meat as sold in nearby stalls.
Michela weaves elk into ragù and dresses spaghetti alla chitarra with local sea urchin, keeping Pasta Casalinga’s small menu exciting. Though dishes change every few weeks, the unique mix of Italian style and local flavor stays the same – as does the signature lasagna.
93 Pike Street #201
Seattle, WA 98101
Mon – Sun
11am > 4:45pm
Michela Tartaglia, the cook and owner of Seattle’s Pasta Casalinga, cooks like she assembles an outfit: using her natural Italian style to pick things that reflect her colorful personality. In Pasta for All Seasons, she shares vivid stories and creative recipes that combine her Italian culinary heritage with the Pacific Northwest’s bounty.
Pasta for All Seasons
Dishes that celebrate the flavors of Italy and the bounty of the Pacific Northwest
Bethany Jean Clement,
Chef Michela Tartaglia’s new pasta-driven cookbook celebrates the seasons and we’re so ready to dive into a big bowl of her stinging nettle pesto pasta to welcome spring…