Pasta Making Class
Semolina Trofie
• Tuesday, June 4, 6:30 pm
Join Chef Anthony Sestito on a culinary journey through the Italian tradition of fresh pasta making. Learn about making fresh eggless dough through a demonstration of the techniques of making semolina trofie as well as some other dough variations.
Intermediate/Advanced Class
Final dish: Semolina trofie con pesto
Class duration varies between 75 and 90 minutes.
In collaboration with Pastaio.
• Tuesday, October 3, 6:30 pm
Learn about making fresh egg dough through a demonstration of some simple, yet significant shapes and styles, focusing on handmade pasta shapes using minimal tools. Pasta shapes include Fettuccine, Pappardelle, Farfalle, Garganelli and Soppressine.
Beginner Class
Final dish: Tagliatelle al funghi
• Tuesday, November 7, 6:30 pm
Learn about making fresh eggless dough through a demonstration of some simple, yet significant shapes and styles of eggless pasta made using minimal tools and focusing on handmade pasta shapes. Eggless pasta shapes include Cavatelli, Orecchiette, Fileja and Lorighittas.
Beginner/Intermediate Class
Final dish: Cavatelli with sausage and rapini
• Tuesday, December 5, 6:30 pm
Learn about making fresh egg dough and creating some simple, yet significant filled pasta shapes and styles, including Spinach & Ricotta, Butternut Squash & Ricotta, traditional Tortellini filling, and a traditional Piedmontese meat filling. 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.
Intermediate Class
Final dish: Cappellacci di Zucca, with sage, pine nuts & pancetta
• Tuesday, February 6, 6:30 pm
Learn about making fresh pasta shapes from Sardinia. An in-depth demonstration of filled pasta shapes typical of the cuisine of Sardinia, including Malloreddus, Spizzulus, Lorighittas and Culurgiones.
Intermediate/Advanced Class
Final dish: Culurgiones with Tomato & Basil
• Tuesday, March 5, 6:30 pm
Learn about making fresh spinach pasta dough through a demonstration of the very traditional way of making lasagne from Bologna. Participants will learn how to prepare the sheets and the sauces, the importance of layering, and will assemble their own lasagne to take home.
Beginner Class
Final dish: Each guest will have a piece of lasagne that has been cooked from the main kitchen in the interest of time.
• Tuesday, April 2, 6:30 pm
Learn about making fresh Ricotta gnocchi through a demonstration of some simple variations as well as the difference between Ricotta and a traditional potato gnocchi. Learn handmade pasta techniques using minimal tools.
Beginner Class
Final dish: Ricotta gnocchi con pomodoro
• Tuesday, May 7, 6:30 pm
Learn about making fresh cannelloni pasta through a demonstration of different fillings and their variations for large, filled pasta.
Intermediate Class
Final dish: Spinach & Ricotta cannelloni con pomodoro
Bio:
Anthony Sestito
Anthony’s culinary career began at a young age as he navigated his way through the competitive local Vaughan restaurant scene, working his way up the ranks of each kitchen with quick succession. Developing an aptitude for cooking was effortless, and an ever-evolving passion for food was nurtured with each new kitchen. Completing the culinary management program at Humber College in 2010, Anthony finished top of class. He found himself working in some of the GTA’s top kitchens alongside the most sought-after chefs, continuing to learn and hone in on his skills.
Growing up in an Italian household, there was always an underlying desire to explore how his love and passion for food could be better emphasized through his culture; the food he grew up on. In 2016 a culinary trip to Italy, would jumpstart a journey for Anthony that would forever change his outlook on his passion for the art of food. Two more successful trips to Italy, visiting some of the country’s pasta capitals from Bologna to Rome then solidified what Italian cuisine means to him, and what his focus would be from then on. Fresh pasta is always at the fore front of Italian cooking as it appears time and time again as a staple item.
In 2020, amidst a global pandemic, Anthony found himself looking for an opportunity to bring his Italian culture and passion to fruition through his food and therefore began his journey full time as a pasta maker (‘Pastaio’ in Italian). Offering a creative outlet for him, he took on the role of head Pastaio at Pastaio- Vaughan. Here he leads a small team of talented cooks and pasta makers churning out fresh, handmade pastas for retail and local restaurants, bringing his knowledge and passion of Italian pasta making heritage to life.
