Located on the main floor of Eataly, explore some of the greatest generational secrets of the Italian culinary world at Il Pastaio di Eataly, a fresh pasta bar. Meaning "pasta maker," Il Pastaio offers fresh, housemade pasta by the bowlful, prepared daily by Eataly's very own pastai who knead, roll, cut and form each shape from scratch according to artisanal pasta-making traditions. Savor a variety of Eataly's regional Italian pastas, from the slow-roasted veal-filled agnolotti del plin of Piemonte to the saffron-enriched malloreddus of Sardegna, paired with a unique selection of Italian wine and beer by the glass.
MENUS
HOURS
Sunday-Thursday
11 a.m.-9 p.m.
Friday and Saturday
11 a.m.-10 p.m.
WINE WEDNESDAY AT IL PASTAIO
Every Wednesday, join us starting at 5PM for a special taste of regional Italian wines along with small bites of artisanal salumi & formaggi. For just $25, get the chance to taste 5+ Italian wines, hand-selected by our expert wine team from a particular Italian region, paired with a selection of salumi & formaggi. Consider it your weekly aperitivo destination, only on Wednesdays at Il Pastaio.
OUR INGREDIENTS
FLOUR
Our semolina flour is certified organic and is produced by Molino Grassi, an Italian mill founded in Emilia-Romagna in 1934. Our soft grano tenero flour comes from Molino Pasini, a third-generation miller located in Lombardia.
FARM FRESH EGGS
In order to achieve a rich flavor and golden color in our fresh pasta, we use naturally-fertilized free-range eggs. We are careful to choose eggs that offer a brighter, redder yolk more akin to the eggs used to make fresh pasta in Italy.
FRESH SAUCES
For every shape, there is the perfect sauce! All of our sauces are created in-house, with recipes developed by Eataly's chefs. We use both high-quality ingredients imported from small producers in Italy and fresh, seasonal ingredients sourced from U.S. based farms and producers.
ARTISANAL TECHNIQUE
The secret to Eataly's pasta-making technique? Small hands and big hearts! Our team of pasta makers mix, knead, roll, cut and form each pasta shape from scratch following artisanal Italian methods. We also use pasta machines with bronze die attachments to extrude certain shapes. Each bronze die offers a perforated filter giving each pasta shape a rough, porous texture. The result? Pasta that absorbs the sauce more easily and unique mouthfeel.
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