MASTERCLASS: Extruded Pastas by Anthony Sestito

Join master pastaio 🇮🇹 Anthony Sestito for an immersive evening dedicated to the art of extruded pasta making—one of Italy's most cherished culinary traditions! In this interactive session, attendees will delve into the rich history and evolution of pasta extrusion across Italy, from the rustic flour-and-water shapes typical of Southern Italy to the sophisticated bronze-die techniques used today.

Chef Anthony will lead you through the fundamentals of extrusion on a small-scale artisan pasta extruder, showcasing how varying ingredients and methods can dramatically impact texture, flavor, and overall pasta quality.

Throughout the evening, we’ll explore:

• The historical and regional importance of extruded pasta in Italy
• Differences among flour types like semolina, rimacinata, and "00" flour
• The impact of hydration levels on extrusion and texture
• The distinctions between bronze-die and smooth extrusion—and why texture is key!
• Pairing specific pasta shapes with the perfect sauces and preparations

Guests will have hands-on experience with the extruder, crafting a range of traditional pasta shapes while learning the art and mechanics behind the process. The night concludes with a guided tasting featuring fresh extruded pasta alongside carefully curated sauces that exemplify the harmony of shape, texture, and sauce in Italian cuisine:

• Casarecce al Pesto Siciliano: Fresh casarecce tossed with a Sicilian-style pesto made from roasted tomatoes, basil, garlic, toasted almonds, olive oil, and pecorino, garnished with toasted breadcrumbs.
• Paccheri al Ragù di Manzo: Large bronze-die paccheri served with a slow-braised beef ragù, finished with Parmigiano Reggiano and fresh herbs.

🍴 The workshop includes light antipasto upon arrival, plus recipe and technique notes to take home!

About Anthony Sestito:

Anthony Sestito is the head Chef of Pastaio, one of Toronto's premier suppliers of specialty handmade Italian pastas to its finest restaurants. With over 14 years of experience in top kitchens across the GTA and extensive trips to Italy to study pasta traditions from Bologna to Rome, Anthony established Pastaio in 2020 to fully dedicate himself to the art of pasta making.

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The Depanneur—Where Interesting Food Things Happen—for over a decade, has celebrated Toronto's incredible culinary diversity through thousands of unique food events and the award-winning Depanneur Cookbook.