Today’s pasta meals have traditional roots that stretch back to ancient times. In fact, the earliest clear reference we have to dry pasta is in a book completed in 1154 by al-Idrisi, the Arab court geographer of the Norman king of Sicily, Roger II, who described a pasta he encountered in Sicily, made from flour and formed into long strings. Today, Pasta is enjoyed worldwide and is still made in a beautiful variety of shapes and sizes that each originated from a specific region in Italy.
Join Chef Michael Angeloni for this hands-on artisanal pasta making class where you and your significant other will gain a wealth of culinary knowledge, explore the history of pasta and the differences between fresh and dried pasta. Learn a simple dough recipe and a variety of different pastas and even get to take pasta with you ready to be cooked at home!
- Assaggini Board
- Glass of Prosecco
- Take-Home Pasta Kit
- Hands-On Instructions
- Tie Back Hair
- Closed Toe Shoes
- Remove Large Jewellery
- Appropriate for Ages 16+
- Products shown in image may vary from actual products created in the class
Allergy Alert – We request that you inform us, at the time of registration checkout, of any dietary restrictions that may be in conflict with the menu listed in this class description. Although we make every effort to accommodate guests with allergies, we cannot guarantee that there will be no cross contamination. Please refer to our Allergy Policy for more information.
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight of his career was working at Splendido, under the tutelage of Chef David Lee. There, in 2008, he assumed the role of head pastry chef. Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) before moving on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations. Currently Chef Michael Angeloni is an Executive Chef/Parter at Amano restaurant & Union Chicken.