Pasta Every Day!

Meryl Feinstein is charming and humble, and a clever, creative, accomplished pasta maker and cookbook author. In just five years from when Meryl first created the Pasta Social Club she's progressed on to write her delightful Pasta Every Day cookbook, with a fresh approach to pasta recipe creation.

The book is full of exquisite photographs that transport you to another delicious place, page after page.
I first connected with Meryl through her Pasta Social Club Instagram profile back in 2019 and since then she has amassed nearly 300,000 followers.
Her book was named a 2023 Best Cookbook of the Year by the New York Times, Bon Appetit, and the LA Times, and Vice calls it "a masterpiece".
Listen to this double episode chat with Meryl Feinstein to learn all about her pasta trajectory, her culinary history and her approach to pasta recipe development.
Note: all the photographs are from Meryl Feinstein's Pasta Social Club Instagram profile.

Some of the Equipment Meryl Uses

It depends on what she's making but Meryl's go-to for making pasta dough is a 14 cup Cuisinart Food Processor. Meryl then rolls out her dough on a wooden pasta board. There are lots of choices including having an extra-large pasta board custom made. This is a good board for every day pasta dough.
Some useful and fun pasta tools to have on hand are an Italian-made brass and natural wood pastry wheel, a gnocchi / garganelli board, and a few corzetti stamps.

Have a question or want to leave your own tips and recommendations? Click here to leave a comment:

How Pasta Every Day is structured

Make It, Shape It, Sauce It, Eat It!
Meryl keeps it simple and allows you the creativity to mix-and-match shapes and sauces, fillings, and doughs.

Part one is all about doughs

Meryl includes egg pasta doughs, gnocchi doughs, colorful pasta doughs, flour and water doughs.

Colorful pasta doughs in Pasta Every Day

Part two of Pasta Every Day is all about shapes

This includes everything from hand cut pastas, lasagne, stuffed pastas, and hand formed pastas to name a few.

Part three moves on to fillings

These can be cheesy, meaty or vegetable fillings.

And last but not least part four is all about sauces… and more!

All kinds of tomato sauces, vegetable and herb sauces, fish sauces, and of course broths and soups.
Not to mention toppings and condiments like how to make great garlic confit and a tasty salsa verde.

Tajarini pasta from Piedmont with a mushroom Marsala sauce

Two of my winter pasta recipes you might enjoy!

Pasta with Wild Boar Sauce:

Spaghetti Carbonara with Artichoke Wedges:

Spaghetti alla Carbonara with Artichoke Wedges incorporates this delicious seasonal vegetable into a luscious classic Roman recipe

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