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From Dough to Al Dente: Pasta Making at Foodiversità

From Dough to Al Dente: Pasta Making at Foodiversità

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!

Buon appetito!