Every day at Eataly, our pastai, or pastamakers, transform simple ingredients into intricate pasta shapes inspired by the rich traditions of every Italian region using simple high-quality ingredients: water, flour, and eggs.
Try your hands at making fresh pasta at our complimentary tasting and class at Foodiversità, our free "food university" on February 26 at 2 p.m. with pasta guru, Brandt Senter.
Brandt will guide you step-by-step through the pasta-making process, from making fresh egg dough to forming ravioli which is a delicious stuffed pasta. Before you leave, ask about the best regional recipes for each unique shape!
Foodiversità is located in the scenic northwest corner of the market, overlooking 1 World Trade Center. No registration is necessary; seating is first come, first served.
Can't make class? Check out Eataly Magazine's recipe for fresh egg pasta dough!