Meantime, Tartaglia has written “Pasta for All Seasons” as a joyous exposition of her ethos, enabling the home cook to re-create dozens of her “Dishes That Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest.” The book also helpfully includes a “Pasta Primer” and a roster of some of Tartaglia’s favorite Washington purveyors, with local food heroes such as Alvarez Organic Farms, Foraged & Found Edibles, Hama Hama Oyster Company and Shepherd’s Grain named. Pasta Casalinga just celebrated its fifth anniversary, having grown beloved far and wide – from neighbors in the Market to globe-trotting visitors, with lucky locals becoming regulars. She came to Seattle for a year’s sabbatical upon the completion of her master’s degree in philosophy at the University of Bologna and, fortunately, here she remains 17 years later. Tartaglia grew up in the countryside of Northern Italy, in the province of Turin, Piedmont, but her family had moved there from Southern Italy, giving her the kind of ecumenical pasta background that causes the rest of us intense envy. every day – plus, of course, lovely Italian wines. Decorated with hanging rolling pins, the counter-service spot embraces the tradition of Italian afternoons, with lunch to be lingered over, 11 a.m. There, in a tiny space that’s open on one side to the Market’s airy atrium, she and her staff purvey big plates of extremely good pasta, prepared with ingredients that change frequently according to what’s freshest, most newly seasonal and of the very greatest deliciousness. SEATTLE – Michela Tartaglia is the extremely charming proprietor of Pasta Casalinga in Seattle’s landmark Pike Place Market.

A little life near me