All good things must come to an end

an update on Pasta Sunday

As the title suggests, I’ve regrettably made the decision to shelve Pasta Sunday. When I relaunched this publication at the end of November last year, I was excited about coming back to Substack to express myself with longer form written content, and share my recipes in a way that could be on my own terms, and with the opportunity to take some control of how I earn an income in this space. I said to myself I’d give it at least a quarter and see how it went, and well - it’s a been a quarter and here we are.

There are a couple of factors at play that have contributed to my decision. Firstly, I am currently working on recipes and content part-time and spend the majority of that time working on (developing, shooting, writing, editing) recipes for this publication. This hasn’t left much - or any, really - room to work on additional projects like other, non-Pasta Sunday specific recipes, occasional brand work, and other projects that I’ve had my sights set on for this year. The truth is, pasta alone doesn’t feel like it totally represents who I am and how I cook, and while I still absolutely love making pasta and teaching others what I know, this niche I’ve inadvertently created can feel like I don’t have the space to express myself the way I want to, and this publication reenforces that.

Secondly, as a very small creator on this platform, I have found my ability to grow my subscriber base to keep this afloat quite challenging in what’s becoming an increasingly competitive market, and truthfully I’ve not been able to demonstrate the growth I initially projected that I need to sustain this. This all brings me to today’s announcement - I’ve had to make a call on what feels right to me and where I’m at right now, both in terms of my capacity to develop and distribute recipes, while prioritising earning even a small income from what I do.

What does this mean for subscribers?

Paid subscriptions have been turned off which means no new paid subscriptions can be taken up, and existing paid subscriptions will no longer be charged. Existing paid subscribers will still be able to access all paywalled content in the archive.

If you have an annual paid subscription or signed up for a weekly membership from 1st April 2025 and would like a refund, please message me directly at gabriella@noregrettispaghetti.co and I’d be happy to organise this for you.

You can still sign up for free and I will occasionally send out newsletters but on more of an ad hoc basis. There is the possibility that I might rebrand this Substack to be more all-encompassing and reflect the variety of what I do, cook and eat in my daily life, but more on that later. For now I just want to keep this avenue open as a touchpoint with this wonderful community.

Will I still be sharing recipes?

Of course! But I am shifting the focus back to getting my recipes on my website and investing in my tech infrastructure to create a better experience for you, as well as better support the option of display ads so I can still hopefully earn a little something for my work and keep my recipes accessible.

If you’re not already following me on Instagram or TikTok, that’s where to go to find absolutely everything I share.

How can you support me?

I would love to stay connected on socials - please engage with my content if you see it, and let me know if you’ve made my recipes. I love when you send me photos of your creations, check in with me for guidance or just for a general chat! My inbox is always open.

And finally to everyone who has supported me with a paid subscription to date, thank you so much. I am eternally grateful.

I of course am feeling a few mixed emotions about making this decision - relief and failure to name just a couple! But I hope the transparency behind why I’ve decided to do this provides any clarity needed for you all.

Much love,

Gabriella