Toronto’s beloved Oretta proudly hosts its first pasta-making class for lovers of Italian cuisine.

In the heart of Toronto’s Fashion District sits an chic and authentic urban Italian restaurant, Oretta. Attracting guests from the city and beyond, it is highly esteemed and praised for its exclusive Italian menu that features classic dishes from various regions of Italy, all prepared with modern flair and using only the finest ingredients.

All good restaurants have a defining feature, a unique quality that truly distinguishes them from all other restaurants. For Oretta, that quality is its unwavering commitment to provide its guests with the best environment for dining, one that makes them feel at home! That means welcoming everyone into the kitchen.

“This is a special event,” Chef Raf began, “It’s nice to actually teach people how to cook rather than just working behind the scenes.”

Oretta proudly hosted its first pasta- making class under the instruction of beloved chef de cuisine Raffaele “Raf ” Ventrone so that everyone can bring the taste of Italy into their own kitchen, and City Life was graciously invited to participate.

“This is a special event,” he began. “It’s nice to actually teach people how to cook rather than just working behind the scenes.”

Chef Raf informed us that we would be making a version of his grandmother’s ricotta gnocchi from his childhood, a lighter, silkier alternative to the traditional potato-based version. “Sugo Sundays,” he recalled fondly. “Gnocchi with braised pork shoulder, ribs, sausage, all slow-cooked in the tomato sauce.”

Chef Raf began the class by recounting a history of gnocchi, how different variations such as potato and sweet potato evolved, and detailed by recounting its versatility with regards to sauce pairings and cooking times, which can change its texture.

With aprons on, hands washed, and flour dusted across several wooden surfaces, attendees dove into making their dough. Chef Raf guided them step by step, stressing the importance of balancing moisture and flour. Class attendees marvelled at Chef Raf ’s passion and guidance as he led them through a demonstration of how to make the dough and the different methods of structuring the pasta shape.

As the class wrapped up, participants packed their freshly made gnocchi along with a container of Oretta’s signature tomato sauce and a recipe card. But the experience didn’t end there; attendees were treated to a warm dish of house- made gnocchi that let them savour the flavours they had just learned to create.

Oretta’s first pasta class was more than just a cooking lesson; it was an evening of storytelling, tradition and community.
www.oretta.to
@orettatoronto



RECIPE FOR RICOTTA GNOCCHI

INGREDIENTS:

• 250G RICOTTA CHEESE
• 1 EGG YOLK
• 2.5 KOSHER SALT
• 30G FINEARPOSE FLOUR

(THIS WILL YIELD APPROXIMATELY 4 PORTIONS, 400G)

DIRECTIONS:
PREPARING THE DOUGH

• STRAIN EXCESS WATER FROM RICOTTA
• MIX THE RICOTTA, PECORINO, EGG, AND SALT IN A BOWL UNTIL IT IS A SMOOTH CONSISTENCY
• GRADUALLY ADD FLOUR AND MIX BY HAND UNTIL A SOFT DOUGH FORMS

SHAPING THE GNOCCHI

• ROLL DOUGH INTO 1/2-INCH THICK TUBES
• CUT INTO 1/2-INCH PIECES AND ROLL ON A GNOCCHI BOARD OR FORK FOR TEXTURE
• PLACE ON A FLOURED TRAY

COOKING THE GNOCCHI

• BRING SALTED WATER TO A BOIL
• DROP IN GNOCCHI AND STIR GENTLY
• ONCE THEY BEGIN TO FLOAT (2-3 MIN), REMOVE WITH A SLOTTED SPOON AND DRAIN

SERVE!

• TOSS THE GNOCCHI WITH YOUR FAVOURITE SAUCE OR SAUCE IN BUTTER FOR CRISPNESS