One of pastas great joys is the infinite variety of shapes and forms it can take. Cannelloni (“large reeds” in Italian) is a classic dish made with large pasta tubes, or fresh pasta sheets, that are stuffed, covered in sauce and baked. Fun, versatile and delicious, this is a great introduction to the joys of fresh, homemade pasta.
In this hands-on workshop veteran pasta-maker Laura Guanti will walk you through all the steps of making the classic dish, from creating fresh pasta dough and rolling out sheets to filing and shaping the cannelloni and the final finishing in the sauce.
There will be a few recipes explored in class, including the classic white egg noodle with creamy ricotta filling and tomato sauce, as well as vibrant green spinach pasta with butternut squash and goat cheese filling baked in a white bechamel sauce. There will also be food to eat, recipes to take home, and a discussion and demonstration of other related dishes, such as the attractive rotolo (“little wheels”).
Laura Guanti graduated from George Brown before completing a post-graduate program in Italian Cuisine, which involved travelling to Italy, studying in Emilia Romagna (home of some of Italy’s best pasta), and working in fine dining in Potenza. This amazing experience helped her better understand her own family traditions and roots, growing up surrounded by beautiful Italian food. Laura hopes to one day open her own store, making fresh homemade pasta to share with the world!
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.