Crafty Woman Makes Colorful Pasta Dyed With Natural Colors

View this post on Instagram

Tortellini not ready for it to be Monday already. You?

A post shared by Linda Miller Nicholson (@saltyseattle) on Apr 30, 2018 at 9:03am PDT

View this post on Instagram

You can stand under my umbrellas, or you can just take a bite & make things simpler. Because April showers make pasta umbrellas a necessity, & also they are perfect parcels for holding burrata, roasted baby tomatoes, & basil. ☔️☔️☔️

A post shared by Linda Miller Nicholson (@saltyseattle) on Apr 25, 2018 at 7:46am PDT

View this post on Instagram

In case your Monday needs as much color (& pasta!) as mine, here's your dose. 🌈Culurgiones filled with gruyere fondue. Not traditional, still not gonna kick 'em outta bed. 👇pasta dough ingredient refresher👇 💚parsley 💛turmeric 🔸roasted red pepper ❤️beets 💓dragonfruit 💜blueberry-beet 💙butterfly pea flower

A post shared by Linda Miller Nicholson (@saltyseattle) on Apr 16, 2018 at 10:49am PDT

View this post on Instagram

This tortellini (tiny) -tortelli (medium) -tortelloni (large) mandala was supposed to be 10x bigger, but it turns out I do not have the zen-like prowess of a Tibetan monk. 🌈Instead I am an impatient commoner whose hands & soul got tired after the 3 hours it took to build as-is. 🌈I'll never reach enlightenment in this lifetime, but at least I can take comfort food refuge in all the pretty-like-a-peacock pasta.

A post shared by Linda Miller Nicholson (@saltyseattle) on May 7, 2018 at 10:15am PDT

View this post on Instagram

🎾Mixed doubles🎾. The technique for forming these double agnolotti came about as a happy accident during my pasta workshop last weekend, & I need to 🎥 a video to show you how to make them, stat. Both sides have a different filling, so there is a surprise in every bite.

A post shared by Linda Miller Nicholson (@saltyseattle) on Jun 6, 2018 at 7:10am PDT

View this post on Instagram

❓What's a frog's favorite pasta? 🅰️ Toadellini. 😱 OMG someone take the 🎤 away 😂

A post shared by Linda Miller Nicholson (@saltyseattle) on Jun 15, 2018 at 8:52am PDT

View this post on Instagram

Celebrating the culturally diverse melting pot that is this sometimes flawed, but nevertheless beautiful country I call home. #weareallimmigrants #happy4thofjuly #pasta (made with beets, harissa, yogurt, butterfly pea flowers, eggs, & flour. cooked photo coming on the 4th, so you can see the degree to which the colors hold)

A post shared by Linda Miller Nicholson (@saltyseattle) on Jul 3, 2018 at 9:36am PDT

View this post on Instagram

Bucatini is my favorite pasta shape- what's yours?

A post shared by Linda Miller Nicholson (@saltyseattle) on Jul 16, 2018 at 12:09pm PDT

View this post on Instagram

Spiraling outta control with swirled pappardelle, pancetta, kimchi, gochujang, burrata, sous vide quail eggs, & black sesame. I've been stretching for ways to put kimchi on EVERYTHING lately, but in this instance, it was elemental, not flagrant. A delicate balance of all the important notes- acidity, heat, cream, crunch, salty, & lush. If these flavors from across the globe can get along so well, surely humanity can, too.

A post shared by Linda Miller Nicholson (@saltyseattle) on Aug 6, 2018 at 9:25am PDT

View this post on Instagram

Reason #3,579,823 why I love pasta: wrinkles, folds & creases make it more beautiful, not less. Perhaps we could learn something about the way we judge humans by this 🤔. This 🌈lotus🌺 pasta is case in point, and is also the scoop tortilla chip of the pasta world: excellent for loading up with ALL the sauce, impossible to eat just one.

A post shared by Linda Miller Nicholson (@saltyseattle) on Aug 10, 2018 at 8:04am PDT

View this post on Instagram

I hope your week is shaping up as nicely as these ravioli.

A post shared by Linda Miller Nicholson (@saltyseattle) on Aug 20, 2018 at 9:06am PDT

View this post on Instagram

Not your dad's plaid.

A post shared by Linda Miller Nicholson (@saltyseattle) on Aug 29, 2018 at 7:03am PDT