This workshop takes place at Culinarium, 1215 Weston Rd.

Join Chef Anthony Sestito of Pastaio for a fun, hands-on class exploring a selection of traditional egg-based pastas and shapes typical of central and Northern Italy. You’ll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning how to make a simple and versatile fresh egg pasta dough from scratch, with an emphasis on choosing the right flours and the importance of resting the dough. Then Chef Anthony will walk you through some simple, yet significant shapes and styles of pasta made with minimal tools, focusing on classic handmade pasta shapes such as fettuccine, pappardelle, farfalle, garganelli, and soppressine. There will be a discussion of the pairing of different shapes and sizes with their traditional sauces. The class culminates in a light meal of Tagliatelle al Funghi, a delicious creamy mushroom and parmesan dish. There is also a selection of wine, beer, and soft drinks available for purchase. Any extra pasta made in class can be taken home, along with PDF recipes and new skills to impress your friends!

$69 + HST

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Anthony Sestito is the head Chef of Pastaio, one of the leading suppliers of specialty handmade Italian pastas to many of Toronto finest restaurants. Building on his Italian heritage and more than 14 years experience working in some of the GTA’s top kitchens, along with several in-depth trips to Italy to study pasta traditions from Bologna to Rome, Anthony founded Pastaio in 2020 to dedicate himself to becoming a full-time pastaio (pasta maker).  @_pastaio_

The Depanneur is Where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as The Depanneur Cookbook. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @TheDepanneur