Best of the Best: Pasta Casalinga
“Pasta, for me,” says co-owner Michela Tartaglia, “is a religion.” At her Pike Place Market stall looking out over the atrium, the cooking school owner turned restaurateur creates worship-worthy fresh pasta dishes ($11–$12) every day.
Despite Seattle’s lackluster reputation for Italian food, Tartaglia joined a burgeoning group of people committed to making fresh pasta each day when she opened her place in March. The native of Piemonte took a sabbatical after getting her degree in classics, but instead of returning to earn her Ph.D., she was inspired to become an Italian food ambassador—but in a quintessentially Seattle space.
“When I moved to Seattle 11 years ago, the Pike Place Market made me feel less lonely, like I was back in Europe.” Now, she mines the Market for ingredients to build her menu—which changes every two weeks—and pairs each sauce with a specific shape of pasta. “Trust me,” she says, you can’t substitute a different sauce. Consider us true believers.
Pike Place Market, 93 Pike St., Suite 201; 206.445.2987; pastacasalingaseattle.com
Il Corvo Pasta
Pioneer Square, 217 James St.; 206.538.0999; ilcorvopasta.com
Eastlake, 1903 Yale Place E; 206.402.6106; lemesseseattle.com
Capitol Hill, 1531 14th Ave.; 206.251.7673; spinasse.com
TIP: This month, Spinasse celebrates its 10th anniversary of churning out some of the lightest, most delicate noodles in Seattle. Check its website for special menus and events.