I received a copy of this eBook from NetGalley for an honest review.

The recipes in this book sound interesting. There was a lot of ingredients that I wasn't sure what exactly they were so I couldn't quite imagine the recipe or how to make it. The pictures were beautiful but not always of the food which didn't help. A solid addition to the pasta cookbook arena but not for your everyday or beginner cook.

Lovely book but ingredients are not available readily here in Mexico. I'll try again once I move back home.

A cookbook dedicated to only pasta....inspired by Italian traditions, but infused with flavors from the Pacific Northwest? Sign me up immediately! This description is what caused me to stop and have a look at Pasta For All Seasons.

This cookbook is full of creative and adventurous recipes for what I would deem a moderately experienced cook. While some of the recipes are fairly simple, a lot are more complex or using ingredients that the average home cook likely doesn't have a lot of experience with (nettles, fiddleheads, etc.) Cooking processes are explained very clearly, but a lot of these recipes would probably require a good read through and possibly looking up ingredients prior to cooking. It also focuses on ingredients that are going to be inaccessible for a vast majority of people, so unless you know how to substitute foods, some of these recipes may be a bit useless for you.

That said, as a professional chef, I loved the recipes in this book. I was nervous that this would be recipes for the same old pasta dishes over and over, so I was very pleased in even the first couple of pages to see more uncommon ingredients and flavor combinations. I will definitely be trying a handful of these recipes out at home as they looked delightful. I live in Las Vegas, so I don't have access to some of the ingredients, but I'm pretty comfortable swapping things in and out.

The photos in the book were also lovely and now I'm definitely craving a good plate of pasta. There were some graphics with in the book that looked a bit strange, but I think that may be due to the ebook format that I received for the review. I really appreciated the graphics showing the different pasta shapes and the advice to reserve a bit of cooking water to mix into the sauce. Those little gems really add a nice detail to the book and will definitely help home cooks improve their pasta techniques

Thank you to Netgalley, Michele Tartaglia, and Sasquatch Books for the e-ARC! This in no way affects the objectivity of my review.

I have always dreamed of making my own homemade pasta, so I was very excited to come across this book. I love the different explanations and recipes for so many different types of pasta. It was great that there recipes not only for the pasta types, but the complete dishes.

The inclusion of seasonal ingredients was absolutely wonderful. I am not in the pacific northwest, so I will need to adjust for my region, but it did also introduce me to some ingredients that I am not familiar with, but excited to try.

I would like to have the steps and instructions numbered. I find it really helps me to follow a recipe, particularly when it is a type of dish that I am not familiar with.

Thank you to Netgalley for allowing me to check this recipe book out.

Giving this 3 stars because a lot of the ingredients are unfortunately out of my reach but there are a few I am so excited to try and I bookmarked them. I absolutely love pasta and finding new ways to dress it up. I'll try one recipe every week!

I learned that I should only put olive oil in pasta water in extreme circumstances. I tend to only put it in the water when the pasta is sticking. I also learned of a new cheese I can't wait to try.

Pasta for All Seasons is an attractive and well written cookbook with recipes written and curated by Michela Tartaglia. Released 25th April 2023 by Penguin Random House on their Sasquatch Books imprint, it's 176 pages and is available in hardcover and ebook formats.

This is a nice fusion of well written traditional regional Italian pasta which also utilizes and celebrates local ingredients from the Pacific Northwest. Recipes are arranged thematically by season: Spring, Summer, Fall, and Winter.

Recipes include background/introduction, ingredients in a bullet list sidebar, and step-by-step preparation instructions. Ingredient measurements are provided in Imperial (American) units only. Most ingredients will be readily available at any large/well stocked grocery store. Some recipes in the collection will require specialty pastas, mushrooms, meats and shellfish which will need specialty sources.

The book is wonderfully photographed throughout with one or more photos for each recipe, but not all all show the completed dish. Serving suggestions are attractive and appropriate and the dishes are professionally styled. These recipes are advanced and nuanced and will require some expertise, but should be within the capabilities of a keen home cook/foodie.

The author/publisher have also included a cross-referenced index and resource list for some ingredients.

Four and a half stars. This is a beautifully written specialty cookbook with attractive (very fancy/trendy) dishes virtually guaranteed to impress and delight a foodie's heart.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

As a very visual person I would have loved this book to have more pictures of the dishes and fewer of the ingredients - while I agree that beautiful ingredients make great food, they don't inspire me to cook and don't give me an idea of how something I'm going to make is going to look like...
That said, the book contains a lot of delicious-sounding and interesting fusion recipes from a modern Italian perspective. I was really happy to find some irresistible classics I actually discovered in Japan: the sea urchin recipe is one I absolutely want to try, but also see things like the addition of turmeric and nigella seeds for an interesting twist.
A good book for people tired of always the same old pasta recipes and who want to open their horizons by eating both hearty classics (the pasta and beans stew of example) and new flavours (pasta with halibut almonds asparagus and sumac is one).

I loved at the start of this cookbook Michela stated "pasta should be simple and never intimidating," and that's always how I've felt. I am a scratch baker on some things (homemade bread, homemade granola) but I have been intimidated by pasta in the few times I've attempted it. There were do's and don'ts listed on getting started and I will try to stop plopping sauce on top of my pasta however tempting it is in the future. I also loved taking it to the basics of the differences in olive oils, a simple thing I always wondered about but never thought about taking the time to look into it. I have to say my favorite thing about the book is that it's broken down by seasons, and coming from someone who's new to gardening it has me planning my garden and nodding along at what I have a plethora of this summer and new ways to create a summer pasta dish the whole family will love with things I have in the backyard. I know a fun treat will be to try the fried zucchini blossoms!

I downloaded Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest by Michela Tartaglia, hoping to discover fresh and innovative pasta ideas, which did not disappoint. While the recipes are not your traditional ones, they have a unique complexity, with uncommon ingredients not readily available in my region. Despite this, I found the dishes fascinating, steeped in a casual Italian style, and thoughtfully organized by season.

There is a wealth of information to kickstart your pasta-making journey, complemented by photographs that add to the enjoyment of reading or looking at the book and can double as a coffee table book.

Not that I needed more encouragement to eat pasta, but here we are. I can't wait to make several of the recipes in this book. The pictures really capture your attention and make you hungry,

Michela Tartaglia’s Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest does what it says on the tin. It’s a beautiful cookbook that is really geared for people who have access to Seattle’s Pike Place Market or at least really good markets in the coastal Pacific Northwest. Chef Tartaglia even adds in the specific place you should source some of the ingredients. I can’t even be mad at how specific it is because it says it right there on the cover. Since Chef Tartaglia has a restaurant, Pasta Casalinga, in Pike Place Market, it makes sense for her to support and promote the vendors she uses for the restaurant.

As someone who lives in Texas, there are some ingredients I’m not going to be able to source locally, and certainly not inexpensively. If I’m willing to be creative (I am, of course), I can find local varieties of a lot of ingredients. Central Texas is also home to stinging nettles that can be foraged when young and tender in the Spring. It’s too hot right now to forage anywhere that isn’t air conditioned. There are some recipes that can easily be made from my preferred grocery store. The arugula, ginger and walnut pesto sounds amazing. Some of her flavor combinations made me think about what I could do with local seasonal ingredients in 3 months when it isn’t too hot to be outside. Meanwhile, I can start making my own jalapeño oil (she provides a recipe).

This is a cookbook for people who like to cook. It’s a little fussy and fiddly, especially if you live outside Seattle, but still usable. And if you are planning a trip to Seattle, definitely look into dining at Pasta Casalinga. I love to cook, but I would really love to have Chef Tartaglia cook for me.

I received this as an advance reader copy from Sasquatch Books and NetGalley. My opinions are my own, freely and honestly given.

I am always looking for a new pasta recipe and this cookbook has provided me with many, which I will enjoy experimenting with over the coming months.

A mouth-watering cookbook that will make you want to get in the kitchen and cook up a storm. There is a recipe for everyone in this book, recipes with meat, vegetables, seafood, everything. Tasty meals using fresh produce, I like that.

I like the way the book is divided and the seasonal aspect as well as the section on how to make your own pasta. I have always wanted to make my own and with this book I can. It is easy to read and follow the instructions and recipes and it is a cookbook I will refer to often.

Thank you NetGalley and Sasquatch Books for giving me the opportunity to read and review this tasty book.

Pasta for All Seasons is a dream cookbook for pasta lovers! Divided into seasonal sections, the book is filled with recipes using fresh ingredients, new flavor combinations, and a how-to on making your own pasta.

Thank you to Sasquatch Books and NetGalley for this ARC.

This is an excellent guide to creating pastas using fresh ingredients. The book has lots of info for people who are interested in making more pastas at home.

Thank you to Michela Tartaglia, NetGalley and Sasquatch Books for the arc of this book.

Pasta lovers will welcome Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest, by writer and restaurateur, Michela Tartaglia (she founded a restaurant located in Pike’s Place in
Seattle). Her expertise is showcased in this excellent cookbook which is full of fabulous recipes that the almost everyone will actually want to cook and eat.

The first chapter includes a primer on cooking pasta the correct way, and an illustrated guide to different shapes of pasta. There is also a recipe for egg pasta and instructions for rolling it out.

The cookbook is divided into seasons: Spring, Summer, Fall, and Winter. Featured are beautiful, professional photographs of the mouthwatering dishes, as well as colorful illustrations. The recipes are unique – no ubiquitous spaghetti and meatballs or lasagna al forno – and will spark imaginations. These are not pedestrian pasta dishes, rather, something to make and celebrate with. The recipes are written in the traditional manner with notes, comments, or vignettes at the top, a list of ingredients on the side, and step-by-step instructions following. None of the recipes are especially difficult, but some take time (and are worth it). Some also call for special ingredients that may be a bit harder to find than what is stocked in regular grocery stores.

All told, this cookbook is a pasta lover’s dream filled with innovative delicious ways to prepare all different shapes of pasta.

Special thanks to NetGalley for supplying a review copy of this book.

This is a beautiful cookbook and one I look forward to adding to my collection, owing to my love of pasta and the fact I live here in the PNW and am always looking for ways to incorporate local food into my cooking (especially mushrooms!), and looking for new pasta recipes (because it is possible to grow tired of the same spaghetti or ziti all the time, as delicious as it is). I've also visited the author's restaurant, Pasta Casalinga at Pike's Place Market in Seattle - safe to say I'm a fan! And who better to write a PNW themed pasta cookbook than a born and raised Italian who now lives and cooks in the PNW?

I appreciate the initial primer on pasta making as well. Though I typically use dried pasta, now and then I like to make my own - I've even taken a few pasta making classes because I enjoy it so much, and it's honestly amazing how different it can be! The author introduces us to a "grandma" recipe for the pasta she grew up making as well, which I can't wait to try.

Now a warning: this is not a cookbook for the beginner home cook, unless they're particularly ambitious. Some of the recipes also call for some more expensive ingredients, which can also be off-putting in this current economy. But I look at cookbooks as goals, investments, and art - and that's how I see Tartaglia's Pasta for All Seasons.

A lot of ingredients are specific to the Pacific Northwest and may be unattainable for most folks as well - but while the chef states the importance of good ingredients at the start, that doesn't mean substitutions can't happen with your own local version of an ingredient. Or some ingredients may seem "out there", like zucchini blossoms (one recipe calls for fried zucchini blossoms) but are actually good and not too difficult to source (especially if you have a friend who grows zucchini, hehe). There are some creative fusions of flavors here that are worth the try.

I guess this is all to say that I get the criticism calling this cookbook bougie or pretentious but, I think that just because an ingredient isn't something to be found boxed or jarred in aisle 21 at your local Fred Meyer doesn't necessarily mean it's expensive or hard-to-find... it can just mean you need to spend an extra 10-30 min while cooking. And there's nothing wrong or bougie with taking time to cook. (*Also, not say there isn't any pretentious food in this cookbook because there is lol, but it's not all there is! For every Bucatini with Cauliflower and Vanilla Bean Puree, PNW Baby Pink Scallops, Roasted Hazelnuts, and Sumac there is also Papardelle with Golden Chanterelles, Sausage, and Thyme.)

Also, I am making the prawn, asparagas, and lemon pasta this weekend - I already know this will become a regular favorite! Also drooling until I can make the fusili with sweet onion and walnut puree and Twin Sister's cheese (yaaaasss!). I love my region's local foods lol

This book has some really nice ideas for upping your pasta dishes. There are a few things I would not be able to make (access to some ingredients in the UK would be difficult) but there are still pleanty to try out. Looking forward to getting started.

Thank you to Netgalley and the publisher for an advanced reader copy of “Pasta for All Seasons” by Michela Tartaglia. All opinions are my own.

This was a great cookbook that included dozens of pasta recipes for all seasons of the year. These recipes were so unique and interesting. I’m looking forward to trying them. Also I really appreciated the tips at the beginning, as well as the how to guide on making dough and the different shapes of pasta. Great guide!

This cookbook is one you would be happy to have sitting on your counter. It would be handy to use weekly but also pretty decorative on the counter. The photos in the book are beautiful. The dishes look so appetizing. There are 50 recipes featured in this cookbook. Each has very detailed steps and tips to ensure perfection she. Making the dish. Some of the recipes seem very complex for my cooking but reading the steps and ingredients it makes me feel like I can easily make it. The cookbook starts with two recipes for making the dough pasta one with eggs and one with no eggs. The recipes are divided between the four seasons. My heart is with the pumpkin pasta in the fall but all of them sound perfect. I did the lasagna from the woods with the besciamella sauce. It was devine. My whole house loved it. I’m not Italian but my heart says I am with my love for pasta dishes. Can’t wait to try more. Many thanks to Sasquatch Books and NetGalley for the digital review copy of this novel. All opinions expressed in this review are my own.

I love books on pasta and gravies. Growing up in an Irish/Italian neighborhood I always wanted to find that perfect gravy that I smelled cooking on weekends. Always wanting that pizza that was served at the Italian feasts that the oil dripped down your arm when you ate it. This wasn’t the book for me. Who do I envision reading this book is the culinary student … the amateur cook looking to impress … or the professional … all leave me out. Some interesting recipes but sorry its a miss for me…