Artisanal know-how is the expression that best captures the experience involved in mastering a craft, and at Pastificio Sacchetto, both the team and their products are a reflection of that skill. This shop, which opened in 2005–2006 with the inauguration of the covered wing of the Jean-Talon Market, is a true homage to traditional Italian pasta—from ravioli to spaghetti. It’s a genuine window into a slice of Italian culinary culture transplanted into Montreal.
Its owner, Giancarlo Sacchetto, got into flour and semolina at a young age. Giancarlo’s family left the city of Turin (in Piedmont, northwestern Italy) in the 1970s. His father, who had worked in Italy at the Fiat factory and, at the same time, in a pasta shop, opened his own artisanal pasta workshop in 1975 in Montréal-Nord. That small workshop became Casa dei Ravioli, a store still operating on Charland Street and soon to celebrate its 50th anniversary. After completing his technical studies, Giancarlo worked for a long time in quality control at Pratt & Whitney before returning to the family business to learn the secrets of Italian noodle-making.
When you visit the store, you might be able to coax a few little secrets out of Giancarlo and his team as they make the pasta. And if you’re accompanied by children, we can assure you they’ll be captivated by the process of making tortellini or lasagna—almost like watching elves work for Santa Claus.
Si, Paaaaastaaaaa!