Turin, Italy-born Michela Tartaglia first taught pasta-making classes in the Pike Place Market Atrium’s test kitchen. Now she runs a hidden-away pasta counter directly above; it serves four daily bowls that always include meat, seafood, and “from the garden” renditions. What this means: a different menu each time you visit, and memorable partnerships between seasonal ingredients and pasta shapes, like tortiglioni with speck and ricotta, or gemelli with caramelized pears, gorgonzola, and walnuts.