let’s make pasta!
Hi, I’m Meryl. And I’m so happy you’re here!
For those who don’t know me (yet), I created a platform called Pasta Social Club back in 2018. At the time, I was living in New York City, fresh out of culinary school and a career change (I used to work in corporate PR). Pasta Social Club started as a social media side project that not only became my haven for learning more about making pasta, but it was also a way for me to make new friends.
At the beginning, Pasta Social Club was a supper club, a place where people of all backgrounds came together over a shared love of sauce-slicked carbohydrates. Then those dinners morphed into pasta-making classes where strangers became friends over bottles of wine and the joy of learning something new. Of course, for the past few years those events have lived online—I’ve hosted hundreds of virtual classes and events for couples, families, friends, and colleagues from all over the world (interested? drop me a line!). And outside of those classes, you can find some of my pasta recipes and tutorials on my Instagram page and on Food52.
My first cookbook, Pasta Every Day, debuted last fall (available wherever books are sold!). Everything I know about making pasta is in that book and, I think, it’s a great resource for beginner and seasoned pasta-makers alike. I’m so proud of how it turned out—it even made The New York Times, Los Angeles Times, and Boston Globe best cookbooks of 2023 lists, as well as the top picks for Food & Wine, Bon Appetit, Forbes, Vice, and more. I even managed to overcome my severe stage fright to make pasta from the book on the TODAY Show and Good Morning America!
So, what’s next? Well, in addition to continuing to teach pasta classes both in-person and online, I’m spending most of my time on this newsletter. All of my new recipes live here, and I love the community we’re building. My goal is always to inspire you in the kitchen, and show you that anyone can make pasta at home.
If you like what you see and want full access to new recipes, tutorials, and event announcements, I hope you’ll consider becoming a paid subscriber (only $6/month or $60/year!), which truly helps make what I do possible. Paid subscribers get the best of what pasta social club has to offer, including:
📚 My newest recipes: All of my new recipes and tutorials are for paid subscribers only. I’d recommend checking out this very popular short rib & sausage ragu, these step-by-step guides to making tajarin and anellini, and this deepish-dive into whole-grain pasta.
🎥 Longer-form video tutorials: When I started making pasta, I scoured the internet for videos of different shapes because sometimes photos just don’t cut it. As a paid subscriber, you’ll get access to longer versions of my video tutorials so you can feel like we’re cooking side-by-side.
🎉 Event updates: My debut cookbook, Pasta Every Day, is now available (you can read all about it here!), and subscribers get access to all book-related festivities, as well other pasta classes and events, before anyone else.
💕 Things I’m loving: In the coming months, I’ll start sharing short roundups of the pasta- and cooking-related things I love most, whether it’s a book, brand of anchovies, or article about bucatini.
And with that: welcome to the pasta social club newsletter! Thank you for being here; your support really means so much to me. If you ever have any questions, feedback, tips, your own pasta stories you’d like to share, or just want to say hi, I’d love to hear from you. Comments on my posts are strongly encouraged (I’ll respond to all of them!), and you can also email me at pastasocialclub@gmail.com. :)
