As a pasta lover I couldn't wait to get a look at this cookbook. Michela Tartaglia shares 50 recipes divided by seasons showcasing food from the Pacific North West, Although I am not located in the PNW, most of the ingredients can still be freshly sourced in most areas.

This cookbook showcases many interesting dishes focused on seasonal vegetables, EVOO, and seafood. Delicious meals made from simple and fresh ingredients. including two recipes for homemade pasta. This is not your basic pasta recipes but perfect for the more adventurous at heart..

While I loved the tips throughout the book as well as the illustrations, I wish there had been more pictures, as not each dish was represented. If you love pasta and seafood, but are tired of the same old dishes this cookbook may be for you.

Thank you NetGalley for a copy of this ARC for an honest review.

I absolutely love pasta - any size, shape and colour, so when I saw there’s a whole book dedicated to my favour ingredient, I knew I needed to read it! Each recipe has clear, concise step by step instructions to guide you through each dish, including how to make your own pasta from scratch. The recipes are very original, using some really interesting ingredients- a must have cookbook for any foodie, or pasta lover.

Thank you to Sasquatch Books and Netgalley for an eARC of this book to read and review.

I grew up in the PNW & I would love this book for when I go back! Of course you don't NEED to live there to enjoy these recipes but you might have to skip a few, make substitutions, or hunt for ingredients online. It's great for anyone that loves pasta. It starts with a pasta primer &, as the title suggests, organizes recipes by seasons. Some unique ingredients are more tame (fiddlehead fern) while others are less so (geoduck). The recipes aren't strictly Italian. There is one including miso that caught my eye. The pictures are lovely & the recipes are easy to follow

Thanks to Netgalley and Sasquatch books for access to this Arc in exchange for my honest review.

I dived in thinking it would give me ideas how to make different sauces to go with pasta. But it was more than that !! This recipe is complete along with how to actually make pasta from scratch !!! With or without eggs. It does seem easy enough (though time consuming compared to store bought 😂) . I am impatient to try making my own pasta. There is enough to accompany the pasta for each season and they all look so yummy.😋😋😋

Okay, literally count me blessed because I am living for this cookbook and I can't wait to whisk my husband and I into a state of fulfilled tummies and love, because I could eat pasta every damn day, and now I plan on doing just that.

This is a super cool book. It really goes in depth describing how to do things. It seems like it assumes you don't know how to do anything which is definitely what it should do. For a decent percentage of people I think these are gonna be new ways of cooking and the book does respect that.

A pasta-forward cook book? Sign me up! This is just the thing to help me go from just throwing together some pasta and store bought sauce with a protein and veggie to actually creating intentional dishes when I need my pasta fix. P

I accessed a digital review copy of this book from the publisher.
The recipes are very regionally focused with the ingredients. It is divided by season. There are some pasta recipes, but the focus is on dishes as a whole.

Love this pasta book! Easy recipes to follow, but, author mentions ingredients that are local to her area. No problem, you can just substitute the best ingredients in your area!

While I have lived in Seattle for the past 12 years, I now live in Barcelona, and this book made me miss the local, eclectic and dynamic food of the PNW. Arranged by season, this book does offer many recipes that may be out of reach to those that do not practice hyper local or local cuisine, but an interesting delve into some niche recipies that are tasty, well laid out and accessible to those in the region. I would recommend this book as a good read, but I am unsure if I will be cooking from this regularly. It does remind me of home, and I will certainly be purchasing a copy. Thank you

Thank you to Sasquatch Books, the author, and NetGalley for providing this eARC in exchange for an honest review. This book was released on April 25, 2023.

This assortment of recipes alone is enough to make me wish I had the funds to book a trip to Seattle, so I could actually get my hands on some of the ingredients required to cook them. (Or better yet, I’d just go to Pasta Casalinga.) However, I simultaneously love the hyper-locality and seasonality present here, so I find it difficult to be annoyed about my need to find substitutions.

I made two recipes from this cookbook over a weekend when I was chilling by myself, which was an excellent decision. There are some fascinating ingredient combinations here, though I ended up choosing less adventurous dishes due to the aforementioned sourcing problems.

First up was the Penne with Savoy Cabbage, Fontina, Cumin, and Nigella seeds. I ended up using two bok choy rather than savoy cabbage (both that and napa cabbage were unavailable to me at the time, and I didn’t want to deal with a half head of green cabbage), and black sesame seeds in place of nigella seeds. I also used a full pound of short rigatoni and roughly doubled the recipe (hooray for that much fontina). The bok choy didn’t quite get crisp, but the flavor was still good and it wasn’t necessarily mushy. Super tasty, though even with a full pound of pasta, I still felt as if it could have used less cumin, but since I love that flavor I didn’t mind too much.

Second came Pipe with Local Sausage, Chelan Grapes, and Rosemary. Now, I did not take notes while I was cooking this recipe, which was foolish of me, so this is from memory, but I know I definitely got the wrong kind of sausage (I believe it was supposed to be ground and I got precooked, which I sliced into rounds) and had to settle for regular green grapes. But even with my mistakes, this turned out fabulous and I’d happily make it again, this time the right way.

I’ll be badgering my library into buying, in order to try out the other intriguing recipes I didn’t test, and hopefully as the seasons change I’ll be able to find some of the more elusive elements at my farmers’ market (looking at you, chanterelles)!

Pasta + PNW = fresh and innovative....Delicious.

Pasta for All Seasons is exactly that. Seasonal, fresh, inventive, pasta and the Pacific Northwest (PNW for short). Heavy on the seafood, heavy on the seasonal - Spring, Summer, Fall (my favorite) and Winter, there is a pasta for every meal. Whether fresh or dried, different shapes, pasta is paired with a sauce. This book is jam packed with innovative PNW pasta recipes that utilizes seasonal vegetables and seafood. With both photos and illustrations this a a comprehensive book on pasta (from cooking tips and tricks).
Highly recommend.

This was fun. It really got me and my roommate into some new (to us) and exciting pasta making adventures and recipes. Will definitely come more in handy once I have a bigger kitchen to fiddle around it but overall I'd say this is absolutely worth checking out.

Oh, how I wish that I could afford to live in the Pacific Northwest ... I have thought of rural British Columbia once my daughter-related duties are over and they do share a lot of the same great ingredients in what can be grown and produced. (I know I would not enjoy the hipster-ness of Portland: in fact, the only thing that I would like about Portland is that there are no WalMarts!)

You can undoubtedly get a lot of these ingredients at your local grocery store: maybe not exactly the same producer or variety, but the recipes in these books are very flexible in regards to ingredients. I have a husband who could live on pasta so he would like a lot of the recipes in here if I could convince him to give up his Day-Glo orange boxed mac and cheese.

The recipes are easily done by cooks of all levels and I can see recommend this book far and wide to my foodies who are looking for new ways to jazz up the ubiquitously cheap pasta that forms most of their meals. Highly recommended no matter where you live.

#shortbutsweetreviews

3 stars
While this seems to be a fantastic cookbook, someone like myself would have trouble finding and/or affording half of the ingredients. The layout was nice, and the pictures were also nice. It will have its audience but unfortunately that is not me.

Thank you to NetGalley for an ARC of Pasta for All Seasons.

Who doesn't love pasta or carbs! I do.

This is not your typical pasta cookbook, but one geared toward specific cooks that are looking to ramp up their pasta dishes with exotic and unique ingredients.

The recipes are organized by seasons since the author's intention is to highlight fresh seasonal produce and seafood as beautiful additions to her recipes.

This also includes distinctive ingredients like urchin roe, squid ink, and quail eggs, which may be difficult to find if you live in a rural area or far from a big city.

The recipes are unique, some are challenging to make but contain a multitude of tastes and textures.

This cookbook may not be for everyone, but you should give it a try if you're looking to cook and eat more adventurously.

This is a very niche cookbook. That said, I am in this cookbook's target audience, I think since I live in the Pacific NW and I don't mind challenging and/or slightly complicated recipes. These pasta recipes are arranged by season, and while there is both an egg-less and an egg-based pasta recipe in the front of the book, the bulk of the recipes are all about what you are pairing with specific pasta types (pipe pasta, tagliolini, ziti, fusilli, etc.).

The recipes are arranged by Spring, Summer, Fall, and Winter dishes, and use ingredients like Beecher's Flagship and Twin Sisters Farmhouse cheeses, Walla Walla onions, Manila clams, lingcod, chanterelles, black cod, lamb, and zucchini blossoms. There's really a lot here that sounds really great, and they seem to be the type of recipes where a creative cook could substitute ingredients without much problem. This is a great cookbook for adventurous pasta lovers who have easy access to WA and OR staple ingredients or are comfortable using a recipe as inspiration to make a dish your own.

I only wish there had been a few more photographs, not every dish had an accompanying image. Thanks so much to NetGalley for ARC!