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Join Chef Anthony Sestito from Pastaio on a culinary journey through the Italian tradition of fresh pasta making. Each class explores the art of creating different pastas, from making fresh dough using the “well” method, the importance of resting, and choosing the right flours. Each class ends with participants savouring the final pastas paired with various sauces.
These classes are very popular so register now before they sell out!
Egg Dough, Shapes of Central/Northern Italy
Tuesday, October 3, 6:30 pm
Beginner Class
Learn how to make pasta shapes including Fettuccine, Pappardelle, Farfalle, Garganelli and Soppressine.
Final dish: Tagliatelle al funghi
SOLD OUT!
Eggless, Shapes of Southern Italy
Tuesday, November 7, 6:30 pm
Beginner/Intermediate Class
A focus on eggless pasta shapes including Cavatelli, Orecchiette, Fileja and Lorighittas.
Final dish: Cavatelli with sausage and rapini
Various Shapes
Tuesday, December 5, 6:30 pm
Intermediate class
Learn different types of fillings and their pairing with shapes such as classic square Ravioli, Cappelletti & Cappellacci, Triangoli/Fazzolletti, Balanzoni, Tortellini, and Agnolotti del Plin.
Final dish: Cappellacci di Zucca, with sage, pine nuts & pancetta
The Shapes of Sardinia
Tuesday, February 6, 6:30 pm
Intermediate/Advanced Class
An in-depth demonstration of filled pasta shapes typical of the cuisine of Sardinia, including Malloreddus, Spizzulus, Lorighittas and Culurgiones.
Final dish: Culurgiones with Tomato & Basil
Lasagne alla Bolognese
Tuesday, March 5, 6:30 pm
Beginner class
Learn about making fresh spinach pasta dough through a demonstration of the very
traditional way of making lasagne from Bologna. Participants will assemble their own lasagne to take home.
Final dish: Each guest will have a piece of lasagna.
Ricotta Gnocchi
Tuesday, April 2, 6:30 pm
Beginner class
Learn about making fresh Ricotta gnocchi as well as the difference between Ricotta and a traditional potato gnocchi.
Final dish: Ricotta gnocchi con pomodoro
Cannelloni
Tuesday, May 7, 6:30 pm
Intermediate class
Learn about making fresh cannelloni pasta through a demonstration of different fillings and their variations for large, filled pasta.
Final dish: Spinach & Ricotta cannelloni con pomodoro
Semolina Trofie
Tuesday, June 4, 6:30 pm
Intermediate/Advanced class
Learn about making fresh eggless dough through a demonstration of the techniques of making semolina trofie as well as some other dough variations.
Final dish: Semolina trofie con pesto
Price: $50.00 per class
Location: Columbus Room, Columbus Centre
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