Victoria Day Monday — Full-Day Workshop — 10am-4pm

In this in-depth, day-long class, participants have a chance to really develop hands-on experience creating three different kinds of traditional Italian pastas: orecchiette, egg noodle fettuccine, and stuffed ravioli.

The course will cover making two basic types of Italian pasta dough from scratch: a very traditional, simple flour and water dough for the sturdy, hand-formed orecchiette, and a rich, golden egg dough for the fettuccine, and ravioli. Students will learn how to measure, mix and knead the dough, as well as how to use both a pasta machine and hand tools to form pastas in a variety of different cuts and shapes.

The class also includes the making of complementary sauces to create three complete dishes: fettuccine in a simple tomato sauce, orecchiette with anchovy, rapini and breadcrumbs, and ricotta stuffed ravioli in a butter and sage sauce.

The class includes a lovely lunch of the pasta made in class, as well as recipes and extra pasta to take home at the end of the day.

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$125 +HST

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Laura Guanti graduated from George Brown before completing a post-graduate program of Italian Cuisine, which involved travelling to Italy, studying in Emilia Romagna (home of some of Italy’s best pasta), and working in a fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots, growing up she was always surrounded by beautiful Italian food. In love the art of fresh pasta, Laura hopes to one day open a her own store, making fresh homemade pasta to share with the world!

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Every week The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Workshops at The Depanneur