Shaye's Italian Kitchen

Shaye's Italian Kitchen An American cook with an Italian appetite! https://shayesitaliankitchen.com/ My hope is to encourage others to thrive in their own homes.

Life is full of opportunities to celebrate and a Tuesday lunch can be just as exciting as a Saturday supper. Here on our small farm, we find ways to celebrate each other, our quiver of children, gardens full of flowers, ironed linens, and life on the farm. We live on two acres in Washington State and on that land, we raise our dairy cow Cece, a flock of laying hens, ducks, hogs, sheep, geese, and

a variety of produce in our large, organic gardens. From this ground, we're able to grow food and celebrate the tastes, flavors, and motions of life. The table is always open to visitors, strangers and friends alike. The plates are full, the music is loud, the fellowship is rich, and the wine glasses are rarely empty. The laundry hanging on the line may cause some to think we’re old fashioned – and maybe that’s true. But whether we're pulling weeds, smoking ham, reading to the children, or milking the cow, you're always welcome to join in.

While I’m busy doing my best to translate, Stu took a turn behind the lens. Stuart Elliott I love the way you see life.
09/06/2026

While I’m busy doing my best to translate, Stu took a turn behind the lens. Stuart Elliott I love the way you see life.

A few special Italian moments worth remembering from this trip so far: saffron limoncello, Negronis at our favorite spot...
09/05/2026

A few special Italian moments worth remembering from this trip so far: saffron limoncello, Negronis at our favorite spot, Gianluca amazing us again, inappropriately shaped pasta for tourists, my parents first trip to Europe, and caffe lungo in bed are but a few of the moments we’ve already loved.

100 grams of 00 flour to one egg. Then I times that by six, because after all, there are six of us - and none of us appr...
08/22/2026

100 grams of 00 flour to one egg. Then I times that by six, because after all, there are six of us - and none of us appreciate a half serving of pasta. Knead for ten. Rest for thirty. Roll and cut. In the middle of absolute chaos (packing and preparing for three weeks away), I still am making bread and pasta (hands in dough seems as good of therapy some days as actual therapy.) Whether you’re cooking for one of ten, I promise - it’s worth it! Have you ever made pasta ‘fatto a mano’ or made by hand?

Welcome to my cucina (if you’re new here, please subscribe to follow along!). This is the space in which every meal is m...
08/15/2026

Welcome to my cucina (if you’re new here, please subscribe to follow along!). This is the space in which every meal is made, every dish is washed, and every loaf is shaped. As the seasons begin to fade together, it feels all the more fitting to take stock of this kitchen and how it has served us so well yet again. Each season I assess what we have, what we need, and what it’s time to let go of (read: the broken strainer). It’s forever a space that’s changing to suit the needs of both our bodies and our souls, yet also a space that remains stable and steady for those who eat here. It’s my home! Sweet kitchen, I am so grateful for you. Friend, tell me about your kitchen!

It's been 18 months since we took our first trip to Italy as an entire family — we called it "The Italian Job" and it to...
08/11/2026

It's been 18 months since we took our first trip to Italy as an entire family — we called it "The Italian Job" and it took us over three years to save for it, get passports, and piece together what we thought could be possible for a month abroad. The kids came alive in rural Umbria and are counting down the days until we return at the end of this month. We'll be renting a small apartment for a few weeks (one of which Stuart and I will be spending with a group of guests for this season's Che Vita Culinary Getaway) and they're elated. I asked them what they're most excited about and the answer was two fold: Mattucci's Cafe and seeing Gianni (our driver for our getaways) again 🤣

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PO Box 369
Malaga, WA
98828

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