Jason Stoneburner is an expert pasta maker and chef with decades of experience. He’s the chef and partner at Stoneburner, Sunny Hill, and Stoup Brewing in Seattle.

Jason Stoneburner

If there’s a perfect pasta, it might be these <a href="/activities/beautiful-braided-pasta-lorighittas-with-jason-stoneburner">lorighittas</a>: homemade noodles rolled out and braided with loving hands, with all the right nooks and crannies for holding a flavorful sauce. But how do you choose the right topping to take those braided rings from perfect pasta to perfect meal?It turns out there’s an art to pairing pastas and sauces. Chunky peapods like <a href="/activities/handmade-capunti-with-jason-stoneburner">capunti</a> have the heft to capture <a href="/activities/droolworthy-calabrian-sausage-ragu">meaty ragùs</a>, while filled pockets like <a href="/activities/ravioli-s-chubby-cousin-culurgiones-with-jason-stoneburner">culurgiones</a> need little more than a subtle <a href="/activities/smoked-ham-shank-broth-and-handmade-culurgiones">broth</a> to bring out their rich flavor. Tender twists like lorighittas are more versatile—delicate enough not to overpower light, refined sauces yet textured enough to make the most of a clingy pesto. Jason Stoneburner, Seattle pasta expert extraordinaire and chef-owner of <a href="https://www.stoneburnerseattle.com/home">Stoneburner</a>, gives us the best of both worlds, topping a delicate base of white wine with tendrils of squid and tender clams and mussels coaxed open with fragrant steam. The result just might be the pasta plate of your dreams.*OTHER PEOPLE’S IDEAS: A Series From ChefSteps

At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Your New Favorite Seafood Pasta, With Jason Stoneburner