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Pasta Casalinga

4.6 (410 reviews)
ModerateItalian, Pasta Shops
Closed 11:00 am - 4:45 pm

Order Pasta Casalinga Takeout or Delivery

Pasta Casalinga Italian Restaurant Photos

Business Info

PASTA CASALINGA ATMOSPHERE

What's the vibe?
Moderate noise
Outdoor seating
Good for kids
Dogs allowed

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Recommended Reviews - Pasta Casalinga

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Pomodoro
Alexa S.

Good god was this the best pasta ever. I had heard a lot about this place before visiting Pike Place Market and decided to check it out. We got the pomodoro and it came with radiatori pasta. It may sound or look simple but it was simply spectacular. The pasta texture was too good, you could tell it was homemade. The sauce was so flavorful and bright! The cheese on top added an awesome saltiness. It was EVERYTHING you'd ever want in a pasta. There was a bit of a line and wait, but I'd wait for hours to have this again. AMAZING!!!!!!

Estella K.

Cute little spot in the market been wanting to try this place forever and it did not disappoint! I think they have a weekly rotating menu- I tried the "from the ocean" special with scallops and it was sooo good! Portion size was reasonable as well. The space is small with a few tables but there is a courtyard with more tables downstairs & it's a great spot to enjoy your pasta & people watch!

From the Ocean
Dhriti

Good spaghetti. Not drained in cheese and butter at all, had the perfect balance of everything pasta needed. I ordered "from the ocean". Not much about the ambience, it's just a small place in Pikes market.

Earnie G.

It's a decent Italian/Italian-inspired place for pasta. Some interesting flavor combos. Pasta is definitely al dente in an Italian way (and that apparently drives some of you crazy). I liked it. I did NOT love it, but I definitely liked it. Would stop by here again if in Pike Place, but I would not make a special trip to eat here.

From the farm
Amanda H.

Love this place so much. They close early, but the pasta is always so interesting and delicious. They switch up the menu every week which keeps things exciting. I usually like the From The Farm.

Normandean C.

I didn't know about this place until a friend had recommended we meet here for lunch. We went on a Sunday and I will say there is limited seating, but luckily there's courtyard on the base floor of available seating. They have a menu of 5 items. 3 of which are rotating and the other 2 are year round. Everything is made to order and the pasta is al dente. I think the pasta quality is great and the flavors meld together well. Nothing is overwhelmingly to the palate. Got two dishes. -From the farm Rigatoni all'amatriciana / Rigatoni with guanciale, pomodoro, chili flakes, pecorino :I love the guanciale and wish there were more of it in there. Had to savor/ration it From the garden Spaghettoni con pure' di rape rosse, burrata, olio al peperoncino calabrese / Spaghettoni with red beet puree, burrata, Calabrian chili oil :the chilies did have a good spice that ramp up. Not overly spicy It will leave you feeling full. Overall sentiment. If someone asked for a pasta rec. This place would be included. Hope you enjoy it as much as I did.

Sophia C.

This place is overhyped AF! I visited due to all the glowing reviews but the "From the Farm" pasta I got was extremely salty. I know they have a rotating menu so maybe I just came on an off week, but man, I couldn't even finish my dish because it was literally pure salt. The texture of the pasta was good though. Past Casalinga is in Pike Place Market, so seating is hard to come by and the place is very crowded with narrow space all-around.

Daniella P.

We really didn't know what we were in for when eating here. The staff was so friendly and were extremely knowledgeable about the food. I ordered the From the Ocean which was a Tagliolini with Rockfish, Luciana Style, Castelvetrano Olives, Toasted almonds and oregano. This was such an insane combination not only to read but to taste as well. I loved the contrast of the soft fish with the hard nuts and firm olives. It honestly reminded me of pizza in pasta form with the tomato sauce. It was truly a flavor adventure. Amazing food.

Farah K.

By the time I'll have posted this review the menu will have likely changed. They make fresh pasta everyday (we happened to be there at Pike Place around 8:30am one morning and saw all the prep work going on). There was a line when we went on a Thursday afternoon and it is jockeying for a bit of counter seat dining. You place your order, try to find seats and keep an ear out for your name. When I went I got the seafood pasta option ( there is also a meat pasta option, a veggie pasta option, a lasagna and a pasta with their housemade rossodoro sauce). The pasta I got had anchovies, escarole, olives and breadcrumbs. It was really umami and tasty, and it is good heaping portion as well. Would recommend a stop at this store if at Pike Place. Its a tad bit less touristy than other options.

From the ocean
Brandi H.

My friend brought me here to have lunch since it was at Pike Place and we were in the area. It is tucked away in a quiet corner upstairs. There is some seating around. The menu is pretty small and they do sell out of things. The lasagna was sold out by the time we got there at noon. It does seem like the pastas change out but I don't know how frequently. From the ocean (4/5): This was orecchiette with manila clams, capers, roasted tomatoes, and arugula. It was very fresh and light. It was an oil based sauce and it was a bit spicy? Not sure what ingredient was making it spicy because nothing listed seemed spicy. The portion size was pretty big. I am a fan of seafood pastas so this was lovely. The clams were nice and salty. It is a very casual pasta spot. The food was good and straight forward. You bus everything yourself after your meal.

Farm pasta so bitter
Josie N.

Went here after watching a few videos and I guess the menu is seasonal or they change it out but I didn't like the farm one at all... noodles were fun shaped but the veggies were so bitter and unenjoyable... the meat was barely there and it was like a no for me....

Sophie O.

I love Seattle & I love pasta! I've been twice this year & it's so bomb. Took my family & they enjoyed the recommendation so much. Cute little corner away from bustling Pikes Place too!

Lasagna
Tony P.

How many Italian restaurants are out there? So many. Well, if you want to get closer to the true taste of Italy, you need to come to Pasta Casalinga. It is in the Pike Market area and is very casual. It is surrounded by other shops that lead in the PP market. Ample seating or you can order to go. They also sell packaged food to take home. Imported wines from Italy, yes! There is a small menu as they tend to focus on seasonal items. Small but amazing. The pasta is so fresh and al dente. We had the lasagna with fennel sausage which was unbelievable. The pomodoro with burrata on top was delicious as well. I have eaten many bowls of pasta in Italy, and this reminds me of family meals. Pricing is in the low $20's but ample amounts are given. We took leftovers. If you are in the area you must give them a try. Enjoy!

From the farm (?)

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5 months ago

this shit was gassssss. it was a bit pricey but i am a broke fool. the food banged hard as shit, i feel good

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Delicious lasagna. Quick and friendly service. Looking forward to trying some of their other pastas.

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Pasta Casalinga Reviews in Other Languages

Ask the Community - Pasta Casalinga

Are there any vegan options?

Yes there is a rotating menu called "From the Garden."

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4.3(883 reviews)
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We were lured over to Due' Cucina after having a fantastic experience with their fresh porchetta…read moresandwiches at the Camp Yelp event earlier this month. Fatty and tender meat, dripping with juices, on top of the perfect focaccia with an ideal crunchy fried crust and airy interior, not to mention the excellent marinated eggplant, tender and filled with tangy vinegar essence. I couldn't wait to give their actual restaurants a try, and that's where we found ourselves over the rainy weekend. This particular location is open and clean with extremely friendly staff. Ordering is really easy on the 3 kiosks in the front, although the pasta chef/cashier is also happy to take orders, offer suggestions, and help with any questions. The menu displays the level of al dente to expect with each type of pasta but can be adjusted in the order notes. They also have a very convenient monitor up near the kitchen that displays order status, whether in the preparation phase or complete. I especially love how this restaurant has bar seating in front of the fresh pasta making station. We were able to watch as the chef mixed up a batch of fresh spaghetti, measuring out the semolina flour and water (at least, that's all I saw her add to the combo mixer-extruder), preparing the die, and then extruding the pasta. And yes, as with any high quality pasta, they use bronze dies for extrusion here! The pasta is dried on racks for a bit to really give that al dente bite when cooked. Suppli Al Telefono ($3.70) - An order comes with a single piece nestled in a mini fry basket. This is somewhat similar to the more commonly seen (in the US at least) arancini. It's a smaller log-shaped fried croquette, with tender rice cooked in a fragrant tomato based sauce, stuffed with tons of gooey, stretchy cheese, and then deep fried to golden perfection. The breading is fantastically crunchy, contrasting against the much softer interior. It's a great pairing of texture and flavor. (5/5) Short Ribs Ragu w/ Fusilloni ($14.90) - The chef recommended the fusilloni with the ragu. The fusilloni, essentially a larger fusilli that has longer "fins", has plenty of spirals and crevices to catch onto the sauce. The extrusion is a little inconsistent, with some pieces being longer than others and others being more spirally, a sign of manual hand cutting rather than being machine sliced. Per the menu, the fusilloni is cooked until a "2" al dente level. This is actually more al dente than most Italian restaurants, meaning the pasta has a very firm bite, yet remains slightly chewy. It's definitely cooked through and pleasant to eat, although trending towards the too al dente side. The pasta is only lightly sauced, but what sauce there is clings perfectly onto the micro rough surface of the pasta. Each bite is consistent in taste with all the rich umami and tangy notes from the red wine tomato sauce. The parmigiano reggiano adds an additional burst of savory saltiness and the short rib, rendered perfectly tender, is given in enough quantity to satisfy. Due Cucina really does serve some great pasta. (5/5) Rustic Porchetta Sandwich ($11.90) - With how great the porchetta sandwich was at Camp Yelp, this is a disappointment. The porchetta, while still flavorful with somewhat anise-like and garlicky aromas, is completely dried out and tough. It's like the pork had been pre-sliced in the morning at a central kitchen, shipped to the restaurant, then placed in a dry heat tray for service. After the meal I confirmed my suspicions with the chef - the porchetta is prepared off site and and driven over every morning. The focaccia, so airy and crisp at Camp Yelp, is also subpar in store. It's floppy, completely saturated with oil, yet feels dried out on the interior. At least the eggplant hasn't degraded in quality too much. While still having a bite (e.g. not super tender), it's grilled and marinated until tangy and savory in a vinaigrette. Interestingly they serve the sandwich on top of a bed of lettuce tossed in a balsamic vinaigrette. The oils in the sandwich drip down while eating to add even more flavor. (3/5) I know that their porchetta is high quality when fresh, but I think the way they have it set up now makes a sandwich that's still tasty, but definitely could be much better. If they choose to open a specialty sandwich shop that roasts the porchetta in house, I'd definitely be a regular. With Due' Cucina, though, I'd stick with the excellent pasta. At the end of the day, pricing is very reasonable. For less than $40 after tax/tip, we both left satisfied. What a rarity for Seattle nowadays. And as a bonus, apparently they refresh the menu often. According to the chef, starting on Monday, Due Cucina will be introducing new pasta shapes, sauces, and different sandwiches. I'll be back for more pasta in the near future! Bathrooms - Two unisex rooms that require a code to enter.

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5.0(13 reviews)
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Super cute store on Queen Anne that is part elevated deli, part farmer's market extension. I never…read morestopped in until yesterday towards the end of the day on my way home from the library, drawn in by the incredible bouquets of fresh blooms outside (such a good deal at $20). Upon setting foot inside, the employee at the counter was super welcoming and friendly. She held my flowers for me at the front while I looked around. We are having a friend over for dinner this week who we have not seen in over a year, so we wanted to make it extra nice. This is a PERFECT place to stop for a host/hostess/housewarming gift, FYI. There is local honey, wine, meats, tamales, cheese, fresh pasta they make themselves, pantry items and canned goods like St. Jude's tuna. Plus Sweet Alchemy ice cream! I grabbed a jar of pickled asparagus and had to resist buying some really tempting dip they make in-house. As I was checking out, the staff person mentioned that the Tall Grass baked goods in the case were free because they were two days old and would be replaced the next morning by a fresh batch. So nice! I brought home a savory spinach breakfast item with me, which my partner greatly appreciated. Hint: Make sure you have cash on hand for a tip! They can't include tips on card purchases.

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4.4(1.6k reviews)
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4.4(1.5k reviews)
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Adam our server was so kind and helped us curate our order to make our first time at Spinasse a…read morenight to remember. Our order with pictures in order: 1.) Cavatelli al guanciale; pasta with pork, garlic, and kale. A great compliment to the butter and sage pasta, the pork being so soft and flavorful. 2.) the Cavolfiore con bagna caoda; a roasted cauliflower with an anchovy sauce and lemon. Did not think that a vegetable could be the star of the show, but with that sauce, it was our favorite. Loaded with flavor, every bite was perfect 3.) Tajarin con burro e salvia; butter and sage pasta. The fine cut literally melted in your mouth, best to eat first while it's warm. This is a dish that stays year round on their menu and was highly recommended by our friends. We ordered the pastas in the half order which was perfect for 2. Your order comes with complimentary bread which you can ask for olive oil on the side for. Will definitely be back!

We had our final dinner in Seattle at Spinasse and twas a wonderful time…read more First off, Spinasse gives Capitol Hill from the moment you enter. It's minimally furnished with just the right amount of ambient lighting. Secondly, it's Italian, but Piedmontese Italian if that means anything to you. We started with crespelle ($29) which is an Italian crepe. The version we ordered was stuffed with prosciutto and parmigiana fonduta with arugula salad. The crepe was light and airy and paired perfectly with the salty prosciutto and parm. Perfect starter. Honestly, all the pastas we ordered were absolute fire. Of the three, I liked the Tajarin Al ragù ($20/$34) the most. It's a fine hand-cut egg yolk pasta with pork and beef ragù. The pasta is so finely cut; it's delicate. What I liked best was the way the ragù sauce enveloped itself into the folds of the pasta. Each bite was cohesive and really intentional. The risotto was also quite good as well - that night, it was the risotto ai gamberi ($21/$35) which highlight spot prawns. The spot prawns were sweet and the Calabrian chili was a really nice complement to the sweet and creamy. Delish. I'm sure the risotto is great in any season. I must say - the best thing about the menu is the fact that you can order a smaller portion of any of the pasta dishes as to not have to fully commit to one. This is a superb way to eat. Live actually. Include Spinasse on any itinerary if you can.

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