Eataly NYC Dry Pasta & Rice

Though its ingredients are often as simple as flour and water, pasta is an art that spans shapes, sizes and regions. Every shape offered at Eataly is extruded through a bronze mold and air-dried for 24-48 hours to ensure pasta of the perfect consistency to stick to sauce. Shop our egg pasta from Antignano in the region of Piemonte, our Afeltra and Rigorosa dry pasta from Gragnano and our gluten-free pasta from Schar. 

Afeltra Bianca

It's no coincidence that Gragnano, Campania is the birthplace of dry pasta making. As early as the 11th century, the first flourmills were constructed along the waterways flowing from Monti Lattari. Today, Afeltra is honoring this same land with their new 100% line. Each shape is made with 100% Italian grain cultivated in Puglia and is packaged in 100% biodegradable bags made out of discarded apple cores.
 

Il Pastaio di Gragnano

Pasta’s humble ingredients of flour and water have a rich history in the Campania region: ancient bread ovens were uncovered at Vesuvius and water from the Lattari mountains powered mills as early as the 11th century. Pastaio di Gragnano crafts all of their pasta shapes by guiding a sheet of dough through a bronze mold and air-drying each shape for 24-48 hours. The result is pasta of the perfect consistency to stick to sauce. Shop Pastaio di Gragnano online today!

Rigorosa

Rigorosa is located in the region of Campania and is rigorous in selecting the highest quality ingredients and following time-honored techniques to produce their dry pasta. Carefully selected grains are slowly mixed in an airtight chamber, extruded through a bronze mold, and dried at a low temperature for at least 24 hours. The result is toothsome pasta perfect enjoyed al dente. Shop Rigorosa online today!

Afeltra

It’s no coincidence that Gragnano, Campania is the birthplace of dry pasta making. As early as the 11th century, the first flourmills were constructed along the waterways flowing from Monti Lattari (a mountain range named for another culinary wonder, goat “latte” or milk) and by 1848, the premiere pastifici like Pastificio del Cavaliere Olimpio Afeltra were air-drying each piece of pasta in the Mediterranean breeze. Today, the more things change, the more they stay the same: Afeltra uses the same water from Monti Lattari and each shape is bronze-extruded and dried in the same Mediterranean breeze. The result is time-honored pasta produced with good ingredients and with good technique. Shop Afeltra online today!
 

Barilla

Since 1877, Barilla has prided itself on a history comprised of tradition, hard work and passion. Their iconic Italian pasta is enjoyed by millions of people every day and Eataly imports special shapes directly from Italy to share with New York City.

Lidia's

Lidia Bastianich is a beloved television chef, a best-selling cookbook author, and an Eataly partner. Her pasta is manufactured in Italy using the finest durum wheat milled in an award winning facility. Each shape is air dried slowly to obtain the best texture and flavor. Shop Lidia's pasta and sauces online today!

Garofalo

Garofalo pasta is crafted in the city of Gragnano in the southern Italian region of Campania, the birthplace of dry pasta. Since 1789, the historic Pastificio has nurtured generations of pastamakers who have passed down their time-honored techniques. Their transparent packaging is no coincidence--they want you to see the beauty and quality of each pasta shape inside!

Antignano

Antignano isn’t only a pastamaker, it’s an ancient village in Piemonte nestled amongst the Alfieri hills. In these hills, a prized variety of corn called “otto file” grows. This heritage grain gets its name from its unique “eight rows” of kernels and is protected by a Slow Food Presidium. Mulino Marino, a historic mill in the nearby province of Cuneo, traditionally stone grounds “otto file” grain to create a pure corn flour for Pastificio Antignano to use in select pasta shapes. Shop Antignano online today!

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