There is something deeply satisfying about turning flour and eggs into a perfect, delicate pasta. In this workshop, Chef Anthony Sestito—the mastermind behind Pastaio, one of Toronto’s premier pasta suppliers—will guide you through the traditional techniques required to create authentic filled pastas from scratch.
What You’ll Learn
This isn't just a demonstration; it's a deep dive into the craft. You'll start with the fundamentals: choosing the right flour, achieving the perfect dough consistency, and the crucial step of resting your pasta. From there, you'll move into the artistry of filling and shaping. Chef Sestito will walk you through a variety of classic shapes, including Ravioli, Cappelletti, and the intricate Agnolotti del Plin. You'll learn how to pair specific shapes with traditional fillings like ricotta and spinach or butternut squash.
The Experience
Classes at the Centre for Social Innovation (CSI) on Spadina are always a great way to meet fellow food lovers. You’ll be welcomed with an antipasti platter before getting your hands floury. The session wraps up with a light lunch featuring the Cappellaci Di Zucca you’ve prepared, paired with sage, pine nuts, and pancetta. You’ll leave with the confidence to recreate these dishes at home, along with PDF recipes to keep the tradition going.
Why It Matters
Anthony Sestito brings over 14 years of experience from some of the GTA’s top kitchens and extensive research trips across Italy. Learning from a professional pastaio who supplies many of the city’s best restaurants is a rare opportunity to pick up pro-level tips that you won't find in a standard cookbook.
