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Fresh Pasta

Fresh Pasta

Every day at Eataly, our pastai, or pastamakers, transform simple ingredients into intricate fresh pasta shapes inspired by the rich traditions of every Italian region using simple high-quality ingredients: water, flour, and eggs.


At Eataly, our pasta-making style is inspired by Egidio Michelis and his children, Marco, Cristina, and Mario, who produce handmade pasta in the same laboratory that Egidio's grandfather founded in 1919 in Mondovì, Piemonte. The three generations have dedicated themselves to mixing water, flour, and eggs to produce a tender pasta that is stuffed with traditional fillings. Part of the Eataly team since the beginning, Egidio has trained all of our pastaioli around the world.


Pasta comes down to the quality of the dough, and our fresh pasta department is committed to using the freshest local eggs possible. All of our eggs come from pastured hens fed an organic vegetarian diet. The result is more flavorful eggs that impart a gorgeous golden hue into shapes like our tajarin, lasagne, pappardelle, and more.


The art of shaping fresh pasta by hand is rich: every Italian region has its own techniques and shapes. When you visit our fresh pasta counter, you can watch our expert pastai knead, roll, cut, and shape pasta by hand.


Our housemade selection of shapes is inspired by regions and seasons. Each of our handmade shapes is inspired by the traditions of a different Italian region: garganelli hail from Emilia Romagna, orecchiette from Puglia, gnocchi sardi from Sardegna, and so on.


In addition to our own housemade pasta, Eataly boasts a selection of Giovanni Rana fresh pasta, which can be found in the take-away counters. Our fresh pasta counter is also the home of our fresh black and white truffles, sold by the gram and available according to seasonality.