Pumpkin Pappardelle

It is very rewarding to be able to strike an item off my culinary bucket list, and I’ve done it with this handmade pasta, speckled with the gorgeous autumn-orange color of pureed pumpkin.

I love this warm color and the tiny flecks of earthy rye flour.

Pappardelle is a long, flat pasta and is usually served with a low-and-slow, braised meat sauce, perfect for a Sunday supper. I excel in rule-breaking, though, so I topped my handmade pumpkin pappardelle with roasted shrimp, onions and mushrooms in a chili crisp sauce and served it up on a weeknight. It was scrumptious!

Pumpkin pappardelle with chili crunch-roasted shrimp and mushrooms.

When I first started making pasta sometime around 2012, I stuck mostly to script, using the basic flour and egg recipe. But my imagination quickly took over and led me to try adding flavor and color to fresh pasta. My first experiment was a lovely lemon zest and pepper fettuccine, and I’ve hardly looked back since that time, infusing my dough with everything from fresh herbs to roasted garlic to pureed vegetables. And of course, I have also begun to experiment with different types of flour, and I almost always incorporate some amount of whole grain for the flavor and nutrition value it offers.

Last Spring, I was excited to order a copy of the book, Pasta, Pretty Please by Linda Miller Nicholson. Linda started her brand, Salty Seattle, after discovering that colorful pasta would get her kid to eat vegetables— you know, necessity being the mother of invention and all— and she was recently recognized on Oprah’s 2022 list of favorite things for her “crocchi,” a colorful, croissant-shaped pasta. In her recent email newsletter, Linda described life as a whirlwind, and I suppose that’s what happens when you put your whole heart and soul into doing what makes you happy!

If you enjoy making handmade pasta, I highly recommend Linda’s book for its recipes and just for the artistry of it, and you can also follow her on social media for visual instruction on some of the more intricate pasta shapes (I am mesmerized by her work). As with most “recipe” books I own, I have drawn inspiration from Pasta, Pretty Please more than I have followed any recipes. Interestingly, of all the brilliant pasta colors in her book, Linda does not seem to use pumpkin in any of them!

So many colors, so little time.

But Linda does offer a simple flour-to-liquid formula, and that’s what helped me achieve this bucket list victory. I followed her rule of 3/4 cup liquid to 2-1/4 cups flour, beginning with a portion of pumpkin puree plus room temperature eggs. I whizzed those together in my blender and strained out the solids through a mesh strainer. The blend measured almost exactly 3/4 cup, but there was a layer of tiny bubbles on top, so I figured (correctly) that I’d need to add some amount of water to get the dough just right. How much? It was too soon to tell.

For the flour ingredients, I went with my usual “00” white flour and durum blend, but also subbed in some rye flour because I liked it so much with the pumpkin in my recent sourdough pumpkin rye sandwich bread. After mixing the flours with a touch of onion powder and a pinch of salt, I measured out 1/4 cup to be used for adjustment and rolling the dough. I only needed it for the latter, but every kitchen is its own environment. Humidity, temperature and even the age of your flour are all variables for successful pasta.

My stand mixer did most of the work making the dough, and I used the kneading hook to mimic the action of mixing it by hand— at least, until I realized how much more water would be needed. To that point, the dough was very crumbly and unorganized but a couple tablespoons of water made it better and a couple more got it done. I recommend trying a recipe like this if you are already adept at making regular pasta because it helps to know how the dough should feel and look at every stage.

About 10 minutes of hand-kneading later, my dough was ready for a nap in the fridge, and then I proceeded with my usual rolling process to produce the pappardelle strands. Now, I will assume that if you intend to make this pasta, you already have some experience making basic fresh pasta. If you’re still getting started, check out my previous post for handmade lemon-herb pasta for more in-depth instruction and tips. Rather than describing every step again, I’ll focus here on the points that are relevant for this pumpkin pappardelle.

First, keep that reserved 1/4 cup of flour on hand in case you need it during the lamination steps and roll-out of your sheets, because the pumpkin does make the dough a bit more sticky than usual and so does the rye. Second, have some coarse-grind semolina nearby, for folding up the long sheets when you’re ready to trim the dough into wide strips. I have found that the coarse semolina does a better job of preventing sticking. Finally, if you will use a drying rack as I did, get that set up in advance. If you don’t have a drying rack, you can give the cut pappardelle an extra dusting in the coarse semolina and wind the strips into loose little “nests” for drying. Here’s a few images of how it went in my kitchen:

For the freshest outcome, I like to cook the pasta the same day I make it, but it does seem to do best when it has dried for at least an hour. Any remaining pasta can be dried further and then tucked into a zip-top freezer bag for longer term storage.

Time for dinner! 

The roasted shrimp topping on my pappardelle was very easy to make, and I borrowed a page from Ina Garten’s playbook to get this done. The Barefoot Contessa’s method of roasting shrimp rather than boiling it ensures perfect doneness without having to watch it like a hawk. The onions and mushrooms needed more time, so I started with those, roasting with a drizzle of olive oil and a drizzle of the oil on top of the chili onion crunch from Trader Joe’s. If you don’t have a TJ’s near you, check your supermarket for the new Heinz version of this, or seek out a recipe for “chili crisp” online.

When my pappardelle was just right (al dente stage), I tossed it in a bowl with a generous amount of Parm-Romano blend and black pepper— a makeshift cacio e pepe treatment, if you will— and topped it with the roasted shrimp and mushrooms, plus an extra drizzle of the chili onion crunch. 

This was so, so good. The pumpkin flavor was subtle but the pasta definitely had an autumn vibe. Next time, I’ll increase the pumpkin and reduce to one egg when I make my pumpkin pasta dough and I’ll turn it into a ravioli or tortellini. Tell me, dear friends, what flavors should I put in the filling when I do it? 🙂

Handmade Pumpkin Pappardelle

  • Servings: 4 to 6, depending on final recipe
  • Difficulty: Intermediate
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An infusion of real pumpkin puree and a portion of rye flour give this handmade pasta a rustic, substantial feel and flavor.


  • 1/3 cup pumpkin puree (NOT pie filling)
  • 2 large eggs, room temperature
  • 2 to 4 Tbsp. water, room temperature (use only as needed)
  • 1 cup “00” or all-purpose flour (see ingredient notes for measuring tips)
  • 3/4 cup fine durum (semolina) flour
  • 1/2 cup whole rye flour
  • 1/2 tsp. onion powder (optional)
  • 2 pinches kosher salt
  • Coarse-grind semolina, for dusting during roll-out of pasta

For best results, sift flour before measuring by volume, or fluff it with a whisk before spooning it into the measuring cup and then leveling it off. If you dip your measuring cup into the flour, it will be too dense and produce a dry, tough pasta.


  1. Combine the pumpkin and eggs in a blender container and pulse a few times, followed by constant blending, until the mixture is even and smooth.
  2. Pour the pumpkin mixture through a fine mesh strainer to remove any lingering solids. Add enough water to produce 3/4 cup liquid ingredients.
  3. In the bowl of a stand mixer, whisk together all flours with the onion powder and salt, and then measure out about 1/4 cup to have on reserve. This makes for easier adjustment of the dough and can also be used during the rolling stage of the pasta dough.
  4. Make a well in the flour and pour the liquid mixture into it all at once. Use the kneading hook attachment to mix the flour and liquids together until most of the flour is incorporated. If the dough seems too dry or crumbly, add one tablespoon of water and mix again, repeating until the dough is soft and pulls cleanly away from the sides of the bowl.
  5. Turn dough out onto a lightly floured counter and knead by hand for about 10 minutes, or until it has a smooth, even surface without stickiness.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least an hour to fully hydrate the dough and to relax the gluten structure a bit.
  7. Remove dough from fridge about 30 minutes before rolling, and then roll as usual by hand or with a pasta machine. Roll it into sheets approximately 16 inches in length. Dust generously with coarse semolina flour and fold the sheet over several times to a width of about 4 inches. Use a very sharp knife or pizza wheel to cut the pasta dough into evenly spaced strips. Immediately unfold each strip and place it on a drying rack, or twirl it into a small nest to dry for an hour before cooking.

Pumpkin Pappardelle with Chili Crisp-roasted Shrimp & Mushrooms

  • Servings: 2 entree portions
  • Difficulty: Average
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Most of this meal happens on a sheet pan, which is a great time saver after spending an afternoon making handmade pasta.


  • 1/2 batch pumpkin pappardelle (see recipe above)
  • 2/3 pound large shrimp, peeled and deveined
  • 1/2 sweet onion, trimmed and sliced into crescent shapes
  • 4 oz. cremini mushrooms, cleaned and halved or quartered into bite sized pieces
  • About 2 tsp. chili crisp with oil* (see ingredient note)
  • 2 Tbsp. extra virgin olive oil
  • 1/4 cup finely shredded Parm-Romano blend (or Parmesan; preferably fresh rather than canned)
  • 1/2 tsp. freshly ground black pepper

*Ingredient note: The “chili crisp” I used is the Trader Joe’s Crunchy Chili Onion, which used to be labeled “Chili Onion Crunch.” If you don’t have a TJ’s near you, check your supermarket for a similar product made by Heinz, or search online for a “chili crisp” recipe. The product is a spicy blend of dried red chiles, onions and garlic in oil. It’s fantastic!


  1. Bring a pot of water to boil for cooking the pappardelle. Preheat oven to 400 F, with rack in center position. Line a rimmed cookie sheet with parchment paper, and drizzle it with chili crisp oil and olive oil.
  2. Scatter the onions and mushrooms on the sheet and roast for about 13 to 15 minutes, until onions are slightly soft and mushrooms have reduced in size. Arrange the shrimp on the sheet, drizzle with a bit more oil and return to the oven for 6 to 8 minutes, depending on the size and initial temperature of the shrimp. You want to remove the pan as soon as the shrimp are opaque. Drizzle a little more chili crisp with oil all over the shrimp and mushroom mixture, tossing to coat.
  3. Cook the pappardelle while the shrimp are roasting. Fresh pasta should only take about 4 to 5 minutes to reach al dente stage. Drain promptly and toss it into a large bowl with Parm-Romano and black pepper. Toss gently to coat.
  4. Plate the pappardelle and top with the chili crisp-coated shrimp and mushrooms. Serve immediately.

“It Takes Two” Spaghetti & Meatballs with Sausage

Terrie asked me to write about our adventures in cooking in the new kitchen, what it’s like to share space with her now that our renovation makes that less difficult, and specifically this fabulous Italian meal that we made together on a recent Sunday.

But as a starting point, I want to share a little about how this came to be our house. I actually moved into this house on Sept. 30, 2006. It was amid divorce—and I’d found the house, a three-bed, two-bath ranch with a bonus “loft” room—while searching with my daughter as we looked for a place zoned for the high school she wanted to attend two years hence. This was my fifth house as an adult. I’d lived in each of the others for about five years. When I moved into this one, I was thinking it would be the shortest of all, two or three years before I figured out what I wanted to do long term and would be on the move again.

Yet here I stayed, largely because I liked Winston-Salem and when my newspaper job went away in early 2011, I didn’t feel like chasing journalism anymore. I guess I felt I had accomplished what I wanted to, and I didn’t need the disruption of uprooting to find a job in a profession that was constantly shedding jobs, especially of veteran editors like myself who were paid more. So I left journalism and wound up taking communications/marketing jobs, and through two of those, as well as graduate school for my new chosen profession (clinical mental health counseling), I stayed.

Through the growing relationship with Terrie, who moved in Thanksgiving 2016, I stayed.

We began to look for an “our house,” but everything we looked at was either too expensive or didn’t have the yard or neighborhood that would allow our pets the freedom to be outside. Once we decided this is the home where we would make our stand, the decision to fix the major things was easy. First, last spring, was a new roof. Next up was the kitchen, and, having built a house and having remodeled another house (including, principally, the kitchen), I felt confident that we would get what we both desired—more confident, perhaps, than Terrie was at first.

So now it’s done. And it is, indeed, beautiful, as you have seen in some of Terrie’s posts to date. If you missed it, you’ll want to circle back and check out the big reveal of our new kitchen. Although we have frequently been in the kitchen together (that was the point, after all, behind much of the work), this meal was the first collaborative dish we’ve made in the new kitchen. And I had the “lead” role for this meal, doing something I love to do—cook Italian food. I suggested this meal to Terrie because I knew we had a good amount of leftover Italian sausage in the refrigerator from the Sausage and Cherry Pepper Pizza we’d recently made (it has been in hot rotation since our trip to New Haven).

One of the things I’ve learned to do during my seven years total with Terrie is pick up techniques that make a meal better. I love how she can elevate a meal, and though I am sometimes timid to try some of the more advanced techniques, I don’t mind an occasional foray into the unknown (for me). So the main thing I did differently this time was to use Terrie’s immersion blender (I guess by now I should call that “our” immersion blender) to smooth the sauce. But you can get all the details below in the recipe portion. My big share is about how the new kitchen works as a shared space during a meal we prepare together. My point of view is that the day went swimmingly.

I had the primary two stations on either side of the stove as I went from prepping vegetables and sauté work on the right of the stove to prepping and cooking the sausages and meatballs on the left. All the while I was working, and it was about 90 minutes, Terrie was at her new baking station in the bistro section of the room, preparing the homemade pasta, using tools of her trade that worked better in the new space (especially a larger overhanging ledge to clamp her pasta machine, as well as the maple surface).

We didn’t get in each other’s way once! Now, I will say that as we keep working, we’ll be closer together, but the new kitchen takes care of that, too. If Terrie works the two stations on either side of the stove, I have a nice new long station on the left side of our kitchen sink, available thanks to some minor re-arranging of space in the room. With taller, roomier cabinets, we’ve been able to de-clutter the countertops, thus creating the three clearly defined workspaces, which doesn’t even include the baking station, in effect a fourth workspace.

I’m looking forward to many other dual-prepared meals, as well as my typical role of sous chef, aide and kibitzer-in-chief; I now fulfill the latter role from my perch at our new bistro table next to the baking station.

Next up in transforming this house I’ve lived in since 2006 into “our house?” The master bath remodel, on tap for a March start. Don’t hold your breath waiting for the post about us cooking together there. But trust me, we will.

We’re staying.

Les’s Italian Sauce with Sausage and Meatballs

The ingredients and steps are all listed in the PDF Terrie has attached at the end of the post, but we hope you enjoy seeing our adventure.

I’ve seen Terrie use an immersion blender on everything from soups to mac and cheese sauces. I decided to try it here, and processed my Italian sauce until smooth. I had vegetable stock on hand to help with blending the thick sauce. Then, I added the cooked meatballs and sausage to the pot and simmered until the pasta was ready.

Any kind of long pasta would be great with this sauce, but we enjoyed it on Terrie’s handmade pasta. This was her first experience with making pasta in the new baking station. The rest of this story is hers.

Terrie’s Roasted Garlic Pasta Dough

Welcome to my happy place. ❤

Of all the foods I make from scratch, handmade pasta is one of the most rewarding. As with so many things that once seemed intimidating to me, this is all about practice and repetition, and once you develop a feel for it, store-bought pasta loses its appeal. Besides the cool factor of DIY-ing this versatile food, I find it deeply therapeutic to transform flour, water and egg into a dough that can be stretched so thin and turned into noodles, all under my own hand. It’s awesome, and having a dedicated space in our new kitchen makes it even better.

I like to add fun flavors to my standard pasta dough, and this time I went for roasted garlic, blended right into the dough to complement Les’s rich Italian sauce. If you are already making your own pasta, I hope you find the roasted garlic a tasty addition. If you aren’t, or if you’re new to the process of pasta making, I encourage you to check out my posts for lemon-herb pasta or spinach-ricotta ravioli, as I offer more in-depth instruction there for making and working the dough. This time, I’m focusing mainly on the flavor and formula.

To infuse the roasted garlic into the dough, I pureed it together with egg and water, then pressed it through a small mesh strainer to keep the chunky solids from messing up the dough. I strengthened the dough by rolling it through my pasta machine, as usual, but used a chitarra for the first time to cut the dough into strands. Here’s how it went!

Putting it all together

Time for dinner! The sauce was quietly simmering on the stove, so the timing was dependent on the pasta. Fresh, handmade pasta cooks much more quickly than dried, store-bought, so it’s best to have everything you need for serving lined up and ready to go before you begin.

It takes two, Baby, me and you! ❤

Handmade Spinach Ricotta Ravioli

Of all the things to be excited about when our kitchen remodel is finished, I’m especially looking forward to having my pasta rolling machine closer at hand. We have what we call the “prime real estate” rule in our existing kitchen, which means that we must use a gadget or appliance more than a couple times each week to justify giving it counter space or base cabinet storage. Everything else is relegated to the baker’s rack in the attached garage, or atop the wall cabinets in our laundry room.

See it way up there? Next to the spiralizer, my grain mill and underneath the deadly mandoline.

My pasta machine, which I only use once every few months, lives way up there, mere inches from the ceiling. I can only reach it if I stand on tippy toes on the top step of our stepladder—it is inconvenient, to say the least. And I have not pressed very hard on the argument that if I could actually reach the thing, I might use it more often, thereby earning its spot in the better real estate. It’s a catch-22 kind of thing, and a real shame because I love to make handmade pasta.

But my deepest pasta prayers will be answered with the installation of a brand-new section of cabinetry in this unused corner of our kitchen, right next to the huge sunny window. It will be my own special space—a baking station—and the cabinets and drawers will give me all the space I need for my favorite gadgets, including the pasta machine, plus a lovely butcher block countertop where I will make pasta (and sourdough bread) to my heart’s content. I cannot wait!

Am I the only one who hears angels singing?

And in preparation for that time, I have been getting in some practice rounds with handmade pasta, due in part to my purchase of this amazing how-to book. The author of Pasta, Pretty Please, Linda Miller Nicholson, describes her recipes for brilliantly hued handmade pasta dough, flavored and colored with pure, natural ingredients, and then shaped with the most clever and creative techniques. Linda is all over Facebook, YouTube and Instragram with her craft, and you can count me among those who are utterly enthralled by her incredible, edible art. Feast your eyes!

Amazing, right??

The impatient side of me wants to dive head first into the most complex shapes, designs and colors, but I am restraining and pacing myself—partly so that I don’t get frustrated with techniques that I don’t yet understand, and partly because there is only so much pasta that my husband, Les, and I can consume in a week. If I made as much pasta as my heart desired, we’d be in major carb overload!

But I am practicing, both with the natural color ingredients and some of the special shaping. I’m happy to share a sneak peek of my progress, and then I’ll dive into the recipe that I promised at the beginning.

Stay tuned for more progress as I go. Until then, let’s talk about this handmade spinach pasta, lovingly wrapped around an easy ricotta and parm-romano filling. I will not be so smug as to imply that handmade pasta is a cinch (because it does take practice), but I will absolutely say that it is worth the effort, and if you have made pasta before, you can make a couple of simple changes to twist up the flavor and color, and you will impress even yourself with the outcome. I’ve made colored and flavored pasta many times before—with spinach, butternut squash, sun-dried tomato, lemon and dried mushrooms as ingredients—but I have already learned some new tricks from Linda Miller Nicholson, and I am excited to share them with you.

For starters, her instruction shifted me away from extensive kneading of the dough to a simpler means of laminating the dough to build gluten strength. Laminating means “layers.” After a brief kneading and a half-hour rest, you repeatedly fold the sheets of dough onto itself, layer upon layer, as you run it through the pasta machine. As you go, the dough becomes more and more supple and strong enough to withstand pressing into thin sheets for ravioli. This is good news for anyone who finds kneading tedious or painful.

Next, the color of the pasta can be intensified with a simple addition of baking soda in the blanching water for any vegetables you use to color up your dough; then, a quick straining through a mesh sieve weeds out the solids for a cleaner-looking dough. In the past, I have simply wilted spinach in a pan and pureed it into my dough. My previous results were good, but not this good.

I am astonished at how bright green the color remains, even after cooking. The baking soda trick when blanching the spinach really makes a difference.

And my filling is improved also, simply because I took a few extra minutes to drain excess moisture from the ricotta before mixing the filling. More advice from Linda, and it worked like a charm. Oh, it pays to stay curious!

The dough

2 1/4 cups unbleached all-purpose flour* (see notes)

2 large eggs, room temperature (plus water, as noted in the instructions)

A fat handful of fresh baby spinach leaves, washed

1 tsp. baking soda (in the blanching water, not the dough)

1 Tbsp. kosher salt (also for the blanching water)

The filling

15 oz. container of whole fat ricotta

1/3 cup parm-romano blend (or grated parmesan)

1 egg yolk

Zest of 1/2 lemon

A few grates of fresh nutmeg


As always, be sure you measure the flour properly so that your dough is not dense. Use the fluff, sprinkle, level method if measuring by volume. For less fuss and greater precision, measure it by weight—270 grams.

The very best flour to use for pasta is Italian 00 milled flour or finely milled durum (semolina), which is my favorite. But both can be tricky to find. For the sake of practice, I have been using King Arthur all-purpose flour, and I have had excellent results so far. If you sub in any amount of whole wheat flour, increase the water a bit as well.


Here, I will run through the instructions in pictures, as usual. At the end of the post, you’ll find a PDF available for download, so you can print it for your recipe files. 🙂

  1. Bring a pot of water to boil. Add the salt and baking soda and stir briefly to dissolve. Toss in the baby spinach and stir it around for 15 seconds. Use a slotted spoon or tongs to remove the spinach and place it in a mesh strainer to drain excess water.
  2. Transfer the spinach to a regular or bullet blender, together with the eggs. Pulse blend a few times, and then run the blender continuously until the mixture is evenly mixed.
  3. Pour the pureed mixture through a mesh strainer over a glass measuring cup. Press the puree through to strain out the solids, and then add enough water to the mixture in the glass to measure exactly 3/4 cup.
  4. In a large bowl, stir a generous pinch of salt into the flour and create a well in the center of the flour. Pour in the pureed spinach mixture and mix with a spoon until a clumpy mixture comes together. Knead with your hands in the bowl or turn the dough out onto a countertop and knead several times until all flour is incorporated and no dry spots remain.
  5. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes before rolling. You may also refrigerate the dough for several hours or even a day. I’ve found this formula for pasta dough to be very forgiving.

Make the ricotta filling while you rest the pasta dough

Strain the ricotta in a mesh strainer (lined with cheesecloth if you have it) over a medium bowl. Let the ricotta drain for at least 30 minutes. Stir in parm-romano, egg yolk, lemon zest and nutmeg. Salt and pepper to taste. Spoon the mixture into a plastic bread bag for easy piping. Refrigerate mixture while you roll out the pasta dough.

Sheet the pasta and fill the ravioli

  1. Divide the dough into sections, keeping most of them wrapped as you work on one. Use a rolling pin or the heel of your hand to press the first section into a flat oval. Run it through the pasta machine on the thickest setting, folding it into thirds like an envelope and then run it through again. If it sticks, dust both sides with flour. When the dough reaches a very supple stage, adjust the setting knob one notch per run, until the dough reaches the desired thinness. For ravioli, I recommend using the thinnest or second-thinnest setting.
  2. Let the pasta sheet rest, uncovered, on the floured counter for about 10 minutes before filling with ricotta filling. This gives the pasta time to tighten up a bit for easier shaping.
  3. If you are making ravioli without a mold, squeeze 1 1/2 teaspoon-sized dollops of ricotta filling onto one long side of the pasta sheet. Space the dollops about 2 inches apart, allowing room to seal up the pillows on all sides. Dip a finger into a small bowl of water and slightly moisten the dough in between ricotta dollops and along the long edge.
  4. Fold the dough over the ricotta dollops, taking care to keep the edges aligned. Carefully press out any air pockets, starting from the folded edge, then in between dollops. Seal the open edge last to ensure no air bubbles are trapped.
  5. Use a pizza wheel or sharp knife to trim any ragged edges. Cut between the raviolis and transfer them to a semolina- or flour-dusted parchment paper. Allow the ravioli to dry for at least an hour before cooking.

To cook handmade ravioli, bring salted water to a gentle boil. Carefully transfer ravioli, taking care not to overcrowd the pot. Fresh pasta cooks much more quickly than dried or frozen, so keep an eye on it and prepare to rescue it from the pot after about four minutes.

Serve with any favorite sauce. I made the simplest marinara with sauteed onions and garlic, my own Italian spice blend and canned San Marzano tomatoes, plus a splash of cream.

Want to make it even easier?

A ravioli mold makes this work much simpler. I bought a set of three different shapes for about $20, also at TJMaxx.

For the record, I bought Linda Miller Nicholson’s book with my own hard-earned money. This is not a paid advertisement for Linda, but I cannot help sharing my discovery of her work because she is just awesome. You can pick up a copy of Pasta, Pretty Please at the bookstore or on Amazon, but I bought it directly from Linda’s website, called Salty Seattle. If you buy the book directly from Linda, she will even sign it for you. 🙂

Oh, Linda, I most definitely will!