You’d think there’s not much you can do to make pasta better, but Linda Miller Nicholson would disagree. This talented lady is making incredible colorful pastas using natural dyes such as blueberries for purple, turmeric for yellow, parsley for green, etc. She makes pastas from scratch, which means they don’t need much time to cook and can maintain vibrant colors until being served on a plate.
Enjoy the results below and if you want to see some behind-the-scenes videos, go to Nicholson’s Youtube channel.
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.
Tessellation ravioli! I am currently OBSESSED with tessellations, aka- arrangements of shapes closely fitted together, especially of polygons (in this case hexagons) in a repeated pattern without gaps or overlapping. For me, tessellations are the confluence of art & math. Art+math+pasta is a delicious, joyful trifecta. Certainly there are more skilled pasta-makers, but I don't know that anyone has quite as much fun with it as I do. 😘😘😘
We have sextets & sextuplets, so why not sextagons? Because WE CAN'T HAVE NICE THINGS? Just kidding, it's because we're not supposed to mix Latin prefixes with Greek suffixes, hence hexagon, which is all Greek, all the way. Regardless which angle (😂) you take, it's gonna be good if it's slathered in sage browned butter, so jump into your weekend like I jumped facefirst into this plate of pretty.
I feel so guilty when I eat tiny pasta hats because I imagine a tiny pasta person toiling in the sunshine getting a sunburn on his tiny pasta head while harvesting tiny pasta produce for a tiny pasta dinner that I will also then eat, thus ruining Tiny Pasta Person's tidy little life. I'm the WORST, but isn't this tiny pasta hat adorable, tho?
Pasta Roll-up. Because if you make it pretty, they will eat it without even realizing it's healthy, too. 🌈colors🌈 🍎beets + harissa 🍊roasted red peppers 🍋turmeric 🍏parsley 💧butterfly pea flowers 🍆blueberries + beets ❓Can you taste the color ingredients when eating the cooked pasta? 🅰️ Nominally. Especially once dressed in sauce. Very poignant flavors like harissa or squid ink will come through, but most will not, & generally cannot be detected by picky eaters (kids! You?) so feel free to tuck vegetables into pasta dough & trick yo' brain into healthy living because eating a plate of this is equivalent to doing 3 hours of yoga, at least. Web MD told me so, it must be right.
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.