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Best of Toronto

The Best Pasta in Toronto

Posted by Robyn Urback / March 16, 2012

Best Pasta TorontoThe best pasta in Toronto is all house-made, of course, and just doesn't compare to the pre-made stuff. The chefs at these restaurants surely must roll something special into the dough, because the difference is profound, especially when the pasta is cooked to a perfect al dente. While none would be foolish enough to reveal their pasta secrets, most stick with the tried and true of fresh ingredients, daily preparation, hand-rolled, and where applicable, hand-cut. The result is a perfect plate of pasta.

Here is the list of the best pasta in Toronto.

See also:

The best Italian restaurants in Toronto

Top left photo by Gizelle Lau / top right by Rebecca Nichols

Enoteca Sociale

Enoteca Sociale

Enoteca Sociale prepares its pasta with careful caress each day, making it nearly impossible not to inhale the plate once it is placed before you. Try to think of the labour that went into each piece, and it might help you to try to slow down your pace. Using locked-down classic Roman recipes, Sociale hand-cuts its pappardelle and ravioli, makes its own spaghetti and fettuccine, providing the ideal bases for its fillings and sauces. More »

Buca

Buca

Whether it’s handcrafted orecchiette, tortelli wrapped around veal or a simple order of spaghetti and meatballs, Buca knows how to create one savoury plate of pasta. Though the menu might switch from one visit to the next, you can count on Buca’s pasta created fresh in-house, on the same day you order. Just be sure to add an app if you come by hungry. More »

Tutti Matti

Tutti Matti

All the pasta options on the menu at Tutti Matti are hand-made, and select varieties, such as the fettuccine, are also hand-cut. So the only decision left for you, Tuscan-enthused diner, is whether to opt for the fagottini, tortelli or the famed Tutti Matti pappardelle. Needless to say, all of the pastas offered at Tutti Matti are prepared fresh daily. More »

Mistura

Mistura

Worth a visit just for the mental picture of Massimo labouriously rolling the dough in the kitchen himself. While Mistura’s risotto typically garners a great deal of attention, the tagliatelle (Bolognese), pappardelle (stuffed with anchovy), and egg spaghetti (with lobster) are undeniably mouth-watering (if under-appreciated) options. Be sure to tell Massimo what you think of his pasta. More »

Zucca

Zucca

Fans of Zucca Trattoria’s pasta should check its website often, because the Davisville restaurant is known to post a recipe or two. But whether it will divulge the secret of its beloved hand-rolled semolina noodles remains to be seen. All of the Zucca pastas are made in-house, with ravioli, spaghetti, and changing specials on the menu. More »

Ascari Enoteca

Ascari Enoteca

Using executive chef John Sinopoli’s classic Italian pasta recipes, Ascari Enoteca offers six types of pastas, all of which are made in-house. The cavatelli with duck confit is undeniably a favourite, though the simplest option, the spaghetti with tomato sauce, is a treat on its unadorned own, speaking to the quality of the simple noodle. More »

Campagnolo

Campagnolo

With two or three pastas typically featured on the menu, you don’t exactly know what you might get on a night at Campagnolo, but you can be pretty sure that whatever it is, it was made from scratch in-house. The Little Portugal restaurant features classic Italian cooking, with specials such as “Nonna’s pasta,” tortellini soup, tagliatelle, and spaghetti. More »

Osteria Ciceri e Tria

Osteria Ciceri e Tria

You might find a spelt option among the primi options at Osteria Ciceri e Tria, but for the most part it’s traditional, handmade pasta all the way. The prix-fixe-style menu changes from day to day, and usually offers a selection that may include orrecchietti, ravioli, spaghetti, gnocci, and maccheroni. More »

Trattoria Giancarlo

Trattoria Giancarlo

Little Italy, of course, to round out this list, with Trattoria Giancarlo representing with its take on handmade pasta. Unlike at some of the other spots on this list, the Barato family doles out its pasta in fairly generous portions, clearly proud of their spaghettini, linguine, and tagliatelle. And if you ask any Giancarlo regular, rightfully so. More »

Discussion

17 Comments

PastaOMNOM / March 16, 2012 at 10:03 am
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The may not specialize in paste but the tortelloni stuffed with fontina cheese and truffles tossed in a braised leek and rosé sauce at The Hot House Cafe near St. Lawrence are absolutely delicious!!
anna / March 16, 2012 at 11:16 am
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quanto basta restaraunt has the best pasta in the city
The Other Neil / March 16, 2012 at 11:17 am
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Can't beat a nice plate at Tutti Matti!
Mario / March 16, 2012 at 11:32 am
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3 Words: East. Side. Marios.
Mike replying to a comment from Mario / March 16, 2012 at 11:38 am
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Nice try, Mario.
Andy Silver / March 16, 2012 at 11:49 am
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Splendido.
Randy replying to a comment from Mario / March 16, 2012 at 02:16 pm
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Must be a Sun reader.
Dee replying to a comment from Andy Silver / March 16, 2012 at 03:31 pm
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Agreed, Splendido, hands down.
Well Paid...Not Wealthy / March 16, 2012 at 04:49 pm
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Romagna-Mia now known as Paganellis has the best pasta has had the best pasta since before most of the chefs from these other places were even cooking. Don't kid yourselves also I seen a lot of these chefs also learn from Chef Paganelli.
Jimmy / March 17, 2012 at 10:23 am
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Tutti Matti restaraunt has the best pasta in the city!
Carolyn / March 17, 2012 at 05:18 pm
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Ya missed La Cascina. Pasta is incredible!
EricM / March 18, 2012 at 08:54 am
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Come on folks, you can do it... just work your way north up to St. Clair W. and there is this whole strip of pretty amazing restaurants that are mostly Italian... I think the strip may even be called Corso Italia or some such thing... pretty hard to believe none there made the grade and the map looks as though there is a rather massive hole.
stan / March 18, 2012 at 02:42 pm
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La Veranda across from Royal York subway station FTW.
alexandra / March 18, 2012 at 05:46 pm
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OSTERIA CICERI E TRIA ALL THE WAY!
antonia / March 28, 2012 at 02:03 pm
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grano on yonge! gnocchi, cavatelli, stracci, pici and bigoli!
abby / July 7, 2012 at 04:50 pm
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The sauces at Mistura are too salty. The service is just o.k.



COSPLAY / September 26, 2012 at 11:31 pm
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Romagna-Mia now known as Paganellis has the best pasta has had the best pasta since before most of the chefs from these other places were even cooking. Don't kid yourselves also I seen a lot of these chefs also learn from Chef Paganelli.

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