Lunchtime lineups are expected if you want a seat at Leandro Baldassarre’s pasta shop on Geary. One day it’s tonarelli Cacio e Pepe, the next it’s tortelli stuffed with squash. Regardless of the menu, you know the pasta is going to be fresh and handmade.

Comfort food looks like Bloordale’s red sauce spaghetti. They’re taking it back to basics with dishes doused in a meaty ragu, parsley and plenty of parm. The addition of a single hulking meatball to the top is pretty much obligatory. 

Egg yolk raviolo with brown butter and tortelli con bolognese are on the pasta menu offered at Harbord Street’s pizza hotspot. You can find another outpost of this floral-covered restaurant on Mt. Pleasant Road.

This fixture for Italian brings traditional pasta-making to Dundas West. Agnolotti bathed in a medley of mushrooms, gnocchi pomodoro with smoked ricotta and housemade gluten-free pasta are immaculate.

Bloor West Village’s institution for pasta has been making their own fresh for more than 30 years. Just a few off their massive menu: penne dishes in creamy sauces, spaghetti all vongole and grilled lamb with mafalda pasta.

Leslieville’s cozy haunt is loved for a number of reasons, their famous spaghetti alla carbonara being one of them. Guanciale made in-house, grana padano and a perfectly placed egg yolk is as divine as it sounds. Head to Ascari on King for similar eats.

Noodles are made fresh downstairs at the rebrand of Ufficio on Dundas West. Their pasta dishes are almost all entirely vegan, except for their buttery mushroom feast with parm, the porcini agnolotti, which is vegetarian. 

The menu changes up daily at this multi-level restaurant on Davenport but the pasta is always fresh. The trio of pasta options on the chalkboard will vary from rapini-purée gnocchi to arrotolato with beef ragu.

Being on-the-go shouldn’t ever mean sacrificing a good plate of handmade pasta. Hidden inside Union Station is a restaurant with slim bar seating for orecchiette and tortelloni made right in front of you with Canadian flour.