Join master pastaio (pasta maker) Anthony Sestito for an immersive evening focused on the art of extruded pasta making — one of Italy’s oldest and most fascinating pasta traditions. In this interactive class, guests will explore the history and evolution of pasta extrusion throughout Italy, from rustic southern Italian flour-and-water shapes to modern bronze-die techniques used today. Chef Anthony will guide guests through the fundamentals of extrusion on a small-scale artisan pasta extruder, demonstrating how different ingredients and methods dramatically influence texture, flavour, and final pasta quality.

Throughout the evening, we’ll discuss:

• The history and regional significance of extruded pasta in Italy
• The differences between flour types including semolina, rimacinata, and “00” flour
• Hydration levels and how water content affects extrusion and texture
• Bronze-die vs smooth extrusion and why texture matters
• Pairing specific pasta shapes with appropriate sauces and preparations

Guests will have the opportunity to get hands-on with the extruder, helping produce a variety of traditional pasta shapes while learning the mechanics and techniques behind the process. The evening concludes with a guided tasting featuring fresh extruded pasta paired with thoughtfully selected sauces that showcase how shape, texture, and sauce work together in Italian cuisine.

Casarecce al Pesto Siciliano
Fresh extruded casarecce tossed with Sicilian-style pesto made with roasted tomatoes, basil, garlic, toasted almonds, olive oil, and pecorino, finished with toasted breadcrumbs.

Paccheri al Ragù di Manzo
Large bronze-die paccheri served with slow-braised beef ragù, finished with Parmigiano Reggiano and fresh herbs.

Workshop Includes light antipasto on arrival, along with recipe and technique notes to take home.
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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_