Pasta Casalinga occupies a compact space at 93 Pike Street in Downtown Seattle, just above the Pike Place bustle. The menu is weekly and short, built on handmade pasta and traditional Italian cooking reworked with local ingredients sourced from Pacific Northwest markets, fishermen, and farmers.
Dishes rotate but lean on a consistent format: recent weeks have featured Tagliolini con vongole with Manila clams, arugula, and confit cherry tomatoes; Gnocchetti sardi with lamb ragù and pecorino; Creste di gallo with red beet purée, burrata, and Calabrian chili oil; and a Lasagna Casalinga made boscaiola-style with sausage, sweet peas, mushrooms, and house-made besciamella, alongside a vegetarian lasagna option.
The shop also bottles Rossodoro, a signature tomato sauce made with tomatoes from Sardinia, sold in-house and through retail channels around Seattle. Pasta Casalinga is certified as a DBE and ACDBE by the Washington State Office of Minority and Women's Business Enterprises.
Dishes rotate but lean on a consistent format: recent weeks have featured Tagliolini con vongole with Manila clams, arugula, and confit cherry tomatoes; Gnocchetti sardi with lamb ragù and pecorino; Creste di gallo with red beet purée, burrata, and Calabrian chili oil; and a Lasagna Casalinga made boscaiola-style with sausage, sweet peas, mushrooms, and house-made besciamella, alongside a vegetarian lasagna option.
The shop also bottles Rossodoro, a signature tomato sauce made with tomatoes from Sardinia, sold in-house and through retail channels around Seattle. Pasta Casalinga is certified as a DBE and ACDBE by the Washington State Office of Minority and Women's Business Enterprises.