The Best Pasta in Toronto
The best pasta in Toronto doesn't just rely on embellishments like sauce or cheese, or freshly shaved truffles. These Italian eateries don't cut corners; they start from scratch by spinning flour and eggs into fresh noodles, then they crank out delicious dishes that'll make you want to dive right in.
Here are the restaurants making the best pasta in Toronto.
See also: The best lasagna in Toronto
Behind the scenes at Buca, you'll find the kitchen mixing, kneading and rolling dough for handmade pastas, die cut noodles and torchio-cranked shapes. What turns up on the plate are artful presentations of pasta sauced with anchovies, garlic and chili, or filled with sweet peas, ricotta and fowl yolk. It's a lot of work for something that will be devoured almost instantly.
This Italian restaurant on Dundas West does not offer an extensive list of pasta dishes, but what they do offer is insanely good. The house-made spaghetti all’amatriciana will make you want to lick the plate, while the sweet corn agnolotti with hen of the woods mushrooms and a sprinkling of pine nuts would be my hypothetical “last meal” if I were ever on death row.
This trattoria on Adelaide draws on the culinary traditions of Tuscany for inspiration serving up pappardelle with pulled brisket, garlic, and fresh basil, and tagliatelle tossed in wild boar ragu. Noodles made in‐house are a menu fixture, but expect the dishes to change with the seasons.
Northern Italian cuisine is the basis of this Queen West restaurant where the Pizzoccheri di Teglio is a must. The dish features house-made, hand-cut organic buckwheat pasta mixed with Valtellina Casera DOP cheese, savoy cabbage, potatoes, butter, fresh sage and garlic served in a cast-iron pan.
Named for a 1950s Italian racing legend, this Leslieville restaurant dishes out plates of ravioli di manzo, a pasta stuffed with braised beef and wild onion puree thats finished with brown butter, hen of the woods mushrooms and pea shoots. The peppery spaghetti alla carbonara is another house fave featuring guanciale, pecorino, a runny egg yolk and seasonal veg like fresh peas.
At this midtown joint, the homemade pasta comes in main and appetizer portions. The menu of primi changes seasonally but recent options have included thick-cut semolina noodles tossed in a bright tomato sauce and finished with basil and fresh peperoncino as well as a beet ravioli tossed in a buttery parmigiano sauce.
This multi level restaurant on Portland serves up Southern Italian staples with some unexpected twists. The short pasta menu showcases gems like the ravioli ricotta e spinaci tossed in tomato sauce and crowned with stracciatella cheese and basil. The mafalde ai funghi is good too, it features a mix of mushrooms in a truffle cream sauce.
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