In collaboration with Pastaio

Pasta Making Classes

Learn how to make fresh pasta and taste it with delicious sauces at the end of each session!

Tuesdays, February 28 – May 16

6:30pm

Class details:

FEBRUARY 28: Lasagne Class - Lasagne alla Bolognese

Learn about making fresh spinach pasta dough including the process beginning from the “well” method, the importance of resting and choosing the right flours. A walk through of an iconic and very traditional way of making lasagne from Bologna. Guests will learn to prepare the sheets, the sauces, the importance of layering and they will assemble their own lasagne to take home.

*Each guest will have a piece of Lasagna that has been cooked from the main kitchen in the interest of time.

MARCH 14: Ricotta Gnocchi Class - Gnocchetti Di Ricotta

Learn about making fresh ricotta gnocchi including the process beginning from the “well” method, the importance of resting and choosing the right flours. A walk through of some simple variations as well as the differences between a traditional potato gnocchi all with minimal tools and experience focusing on hand made pasta techniques.

Finished dish of Ricotta gnocchi con pomodoro

APRIL 11: Cannelloni Class - Cannelloni ricotta e spinaci

Learn about making fresh cannelloni pasta including the process beginning from the “well” method, the importance of resting and choosing the right flours. A walk through of different fillings and their variations for large, filled pasta.

Finished dish of spinach & ricotta cannelloni con pomodoro

MAY 16: Semolina Trofie Class - Semolina trifle con pesto

Learn about making fresh eggless dough including the process beginning from the “well” method, the importance of resting and choosing the right flours. An in depth walk through of the techniques of making trofie as well as some other dough variations.

Finished dish of semolina trifle con pesto

Drinks not included. Caffè Cinquecento will be open to purchase wine and other beverages. If you choose to bring your own bottle of wine, a $5 corkage fee will apply.

Biography

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.