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Linda Miller Nicholson Makes Colorful Pastas With Natural Dyes

Jovana A — Tue, 28 Aug 2018 07:07:11 +0000

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.

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Wouldn't a part of you rather have a bouquet of these pasta flowers instead of roses for Valentine's Day? Can't wait to show you the cooked rendition- their shape holds, & sauces just love all their creases.

A post shared by Linda Miller Nicholson (@saltyseattle) on Feb 12, 2018 at 8:53am PST

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When you have friends like these, you can never be raviolonely. (Pastably the worst pun ever, sorry!) ***edited to add: Your pasta puns are giving me life, guys.

A post shared by Linda Miller Nicholson (@saltyseattle) on Mar 2, 2018 at 9:02am PST

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How many pasta shapes can you name?

A post shared by Linda Miller Nicholson (@saltyseattle) on Apr 10, 2018 at 9:49am PDT

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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

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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

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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

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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.

A post shared by Linda Miller Nicholson (@saltyseattle) on Jun 25, 2018 at 9:49am PDT

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Flowers made from flour (& eggs & veggies & cheesy filling)! Because you're my bud once & floral. What drink should you serve with these ravioli? Rosé all day!!! I'm sure reading these puns is like pollen teeth, but you'll just have to get clover it because they'll grow on you.

A post shared by Linda Miller Nicholson (@saltyseattle) on Jun 28, 2018 at 7:25am PDT

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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.

A post shared by Linda Miller Nicholson (@saltyseattle) on Jul 6, 2018 at 8:38am PDT

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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?

A post shared by Linda Miller Nicholson (@saltyseattle) on Jul 9, 2018 at 7:56am PDT

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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.

A post shared by Linda Miller Nicholson (@saltyseattle) on Jul 23, 2018 at 9:29am PDT

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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

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