Notes about Recipes in this book

• Red beet dough (pink)

  • EmilyR on February 14, 2022

    These doughs are relatively forgiving and easy to work with even for first time pasta makers. Due to a measuring error with little helpers it was lacking a solid 1/2 c. of flour, but it still came together and went through my Marcato with ease.

• Beet-blueberry dough (perfect purple)

  • EmilyR on September 06, 2022

    Sticky and needs a fair amount of laminating, though it didn’t help that it was a rainy day. Turns rather gray when prepared.

• Spirulina dough (lighter blue)

  • EmilyR on February 26, 2024

    Kids love this… thankfully they also help in making it.

• Butterfly pea flower dough (blue)

  • EmilyR on September 06, 2022

    So striking and fun for the kids!

• Leafy greens dough (dark green)

  • EmilyR on August 20, 2022

    It was a bit of a struggle getting this one to come together... I think it was a bit too humid, so I had to continually work on this, but we finally found success and it was glorious.

• Milk dough (white)

  • EmilyR on February 14, 2022

    This dough was more challenge to work with of the 4 varieties that I've made. It's also the only one that doesn't include eggs.

• Basic mother dough (pale yellow)

  • EmilyR on February 14, 2022

    The variation between this and the egg-less white variety doesn't feel substantial enough to make them both. I'd opt for this one over the stiffer white variation.

• Walnut and poppy seed browned butter

  • LadyCJKT on January 16, 2021

    This sauce is absolutely incredible with butternut squash/ricotta ravioli. I took one of Linda's classes and this is the sauce she recommended. I've made this several times and it doesn't fail to impress us each time.

• Lemon cream sauce

  • PQPantry on January 07, 2019

    Delicious lemony sauce. I have a Meyer lemon tree that produces lemons like crazy. The fact that this recipe uses 3 lemons is great! Used it for a clean out the fridge pasta night, butternut squash pasta, ham, chicken, peas from the garden. Will use this sauce over and over in the future.

• Rustic squash filling

  • Vand11 on December 19, 2020

    This filling tastes delicious - but is a little "soft" to work with. Next time try to cook down the squash and drain ricotta overnight.

• Eat the Love by Irvin Lin

  From the basics of how to make colorful pastas...to gorgeous patterns and shapes, this is a course on how to step up your pasta making game.

  Full review

• Eat Your Books by Jenny Hartin

  A rainbow of pasta to delight your eyes and palate are delivered in Salty Seattle's debut cookbook.

  Full review