The Best Pasta in Toronto
Here’s our list of the best pasta in Toronto!
Toronto takes its pasta seriously, and it has every reason to. Generations of Italian families shaped neighbourhoods like Little Italy and Corso Italia, and a newer wave of cooks has picked up the rolling pin with just as much conviction. Today you can eat a fourteen-layer lasagna on Oakwood Avenue, a plate of spaghetti with chili crisp and burrata on Queen West, and a bowl of red-sauce rigatoni in Bloordale, all in the same week.
That range is exactly what this list of the the best pasta in Toronto is about. These are the places we return to when we want a great bowl of pasta, from delicate, hand-rolled dishes built on technique to generous Italian-American plates that taste like Sunday dinner. Some are tiny rooms where getting a table is half the battle. Others are walk-in counters where the sauce does the talking. One is a shop where the pasta goes home with you. Every address here is one Tastet recommends on its own merits, and none of them paid to be included.
Before we get to them, a word about Famiglia Baldassarre. For nearly a decade, Leandro Baldassarre’s lunch service was a pilgrimage for pasta lovers in this city. Lineups formed for a few hours a few days a week, and the rotating menu of fresh pasta set a standard that a lot of Toronto cooks measured themselves against. The last lunch was served in August 2026, as the business shifted its focus to its wholesale pasta operation. Baldassarre has said he will keep cooking one way or another, and we will be paying attention. Consider this best pasta in Toronto list a thank-you, and a reminder of how high the bar was set.
What follows is where we go now. Bring an appetite, and maybe a friend or two who likes to share. And if you want more recommendations, take a look at our list of the best Italian food in Toronto and the best pizzas in Toronto.
Liliana
Since opening in September 2025, Marvin Palomo’s 30-seat room on Queen West has become one of the hardest tables in the city to land. Palomo trained in Piedmont under the chef the restaurant is named for, and that grounding shows in the pasta: precise, restrained, and built on technique rather than flourish. His aglio e olio is the dish people talk about, with fresh spaghetti emulsified with chili crisp and finished with Puglian burrata that slowly melts into the strands. It’s also a favourite of our team! Asian ingredients like miso and dashi appear across the menu, but always quietly, in service of Italian classics rather than as a gimmick. If a reservation opens up, take it!
Toronto
Sugo
Sugo is the red-sauce joint every neighbourhood wishes it had: checkered tablecloths, big plates, low prices, and no reservations. Chef Conor Joerin and his partners built it around the Italian-American food they grew up loving, and it has been feeding Bloordale since 2017. Order the spaghetti with pesto and sugo, which brings bright basil and slow-cooked tomato together in one gloriously messy bowl, or the rigatoni in rosé sauce under a snowfall of grana padano. Nothing here is trying to be delicate, and that is the whole point. When you want a proper sit-down with wood-fired pizza and a fuller bar, Bar Sugo is right next door.
Toronto
Porzia's
Some restaurants have a signature dish; Porzia’s exists because of one. Chef Basilio Pesce named the place after his mother and built it around her lasagna: fourteen layers of house-made pasta, slow-cooked all-beef bolognese, San Marzano tomatoes and three Italian cheeses under a golden, crackling top. It started as a Sunday special at his first restaurant in Parkdale, became a pandemic phenomenon when trays sold out on Instagram in under a minute, and now anchors the menu of this 28-seat room on Oakwood, where it still sells out most nights.
Toronto
Bar Vendetta
At Jen Agg’s Dundas West wine bar, the smart move is to skip choosing and order a little of everything. Chef Annalisa Latavo makes all the pasta in-house every day, and the menu shifts often enough that each visit holds a surprise or two. Past favourites have included pappardelle with oxtail ragù, a tagliatelle alfredo, and a ricotta-stuffed coil of pasta riffing on cacio e pepe that has become something of a house signature. The cooking is rich without ever feeling heavy, which is exactly what lets a table of four work through several plates. Add the rosemary focaccia, a bottle from the easygoing wine list, and, in warmer months, a seat on the treehouse-like back patio.
Toronto
Wynona Toronto
This small spot on Gerrard East has been quietly turning out some of the east end’s best pasta since 2018. The menu is made from scratch and follows the seasons closely, so the handmade pasta changes with what is coming in from local growers. In summer that might mean agnolotti filled with corn and finished with bacon jam; when the weather turns, mafaldine with duck ragù takes its place. A few crudos and small plates round things out, and the open kitchen keeps the room lively without making it loud. Pair it all with something from the list of low-intervention wines, and you have the kind of neighbourhood dinner that makes the trip across the Don worthwhile.
Toronto
Tiny Market Co
Tiny Market lives up to its name: it’s a very tiny pasta shop! This little Annex spot grew out of founder Erich Mrak’s pandemic side project, and its fridge and freezer are stocked every week with fresh pasta to cook at home. At lunch and dinner, a short menu of one to three weekly pasta specials, announced on Instagram Seating is a handful of stools on a first-come, first-served basis, but it’s worth getting there early.
Toronto
N.L. Ginzburg
The team behind Dreyfus and Taverne Bernhardt’s opened this Little Italy trattoria in November 2025, and we have been finding excuses to go back ever since. Chef Zach Kolomeir’s menu reads Italian cooking through the lens of the European Jewish diaspora, with pasta rolled fresh every morning and a charcoal grill doing much of the heavy lifting. The tagliatelle with local duck ragù has real bite and a long, savoury finish, and it is even better alongside a spread of antipasti like silky eggplant with pesto, tuna crudo, and a liver toast that nods to both Tuscan and Ashkenazi traditions. Another of our favourite spots of the city!
Toronto
Osteria Giulia
Chef Rob Rossi and partner David Minicucci took their cooking north to Yorkville in 2021, and the result is the most polished room on this list. At Giulia, the focus is the coastal, seafood-rich cooking of Liguria, and the pasta follows suit: snow crab tagliolini, or trofie tossed with basil pesto, pine nuts and pecorino, the way it’s done on the Riviera. Don’t skip the focaccia di Recco, a paper-thin, stracchino-filled flatbread that is hard to find anywhere else in the city. Giulia’s little sister, Giulietta, also serves delicious pasta dishes!
Toronto
