I believe a thank you is in order.
Last week I reached a major milestone on Instagram. 100,000 followers. 100k! I cannot believe my pasta chronicles have resonated with so many people. I have loved every second of creating delicious recipes, filming shaping tutorials, turning pasta making into visual therapy, creating food ASMR, and just overall sharing a slice of my life in the kitchen with you. It’s been an absolute dream, and a pleasure. Thank you to each and every single one of you who has been part of this journey - truly, it brings a wee tear to my eye.
With such monumental news, it felt like the right time to share an announcement for something I have been working on for months: I’m launching a paid subscription for Pasta Sunday.
Before you panic and/or roll your eyes at yet another newsletter subscription, please don’t worry. My Pasta Sunday recipes will still be free for everyone. I’m not trying to hide all of the pasta that you know and love behind a paywall. After all, I create recipes because food is all about sharing. Nothing brings me more joy than seeing someone recreate one of my dishes in their own home, and I don’t want that to become a premium. But going forward I will be offering a more curated and detailed version of my recipes and work, to anyone who wants to support what I’m doing through purchasing a subscription. By supporting my work through this publication, you’ll be helping me keep the lights on for no regretti spaghetti, and enable me to keep the majority of my content ad free.
And a special offer for the OG subscribers of this newsletter - save 50% off an annual subscription for one year, limited to the first 50 subscribers ❤️
Let’s talk details
A breakdown of what to expect with the different subscription tiers.
🍝 Free subscribers
Receive the Pasta Sunday newsletter with a delicious recipe, twice a month.
✨ Monthly subscribers ($5/month)
In addition to the bi-monthly Pasta Sunday newsletter and delicious recipe, you’ll also receive:
Shaping guide with step-by-step imagery or video
Suggested wine pairing
Curated Sunday soundtrack
Additional recipes, typically designed to centre around the pasta main
Access to the full archives
Plus other more occasional extras, like:
Posts exploring things in greater detail (like dough 101, anatomy of a dish, ad-hoc recipes not published elsewhere)
Guest posts and interviews
My recommendations for tools, products, books - anything I love and think you will too
Plus you’ll be the absolute first to know when there is a new pasta workshop or event
🙌 Annual subscribers ($50/year)
Everything monthly subscribers receive, but cheaper! (17% off annually, to be precise)
❤️ Foundation members ($120/year)
Everything monthly/annual subscribers receive
A direct email to myself, to answer your questions!
My eternal gratitude
Save 50% off an annual subscription for one year, limited to the first 50 subscribers ❤️
A moment for the multi-layered lasagne alla Portofino, recently enjoyed on World Pasta Day. It was a happy coincidence that I made this on that day. I couldn’t decide what to make to honour the occasion, so took to a couple of silly Instagram filters to find out what ‘sauce’ and ‘shape’ I was. Pesto genovese and lasagne were what they threw at me, so a Portofino it was.
12 layers of fresh egg pasta, creamy béchamel and fragrant pesto - a vegetarian delight and worth the extra steps in preparing this dish. Very easy to consume high volumes of this, and why wouldn’t you?
I’ll be sharing the recipe on Friday in a post for paid subscribers.