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Il Pastaio di Eataly

Il Pastaio di 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.

Tables are available on a first-come, first-served basis; we do not accept reservations. 


Pasta Menu
Wine & Beer Menu


11 a.m.–10 p.m.

11 a.m.–10:30 p.m.

Tortellini in brodo at Eataly


In celebration of Il Pastaio's first anniversary, we're going even deeper into the art of pasta, from ingredients to technique and beyond. Throughout the next year, Il Pastaio will be exploring a different pasta style, technique, and history every season. This January, we're featuring a classic pasta ripiena: tortellini. Hailing from Emilia-Romagna, legend has it that the shape was created as an homage to the belly button of Venus, as glimpsed through a keyhole by an innkeeper. These little folded and stuffed pasta are traditionally served in broth, which is exactly how you can try them at Il Pastaio! Try Tortellini in Brodo are stuffed with a traditional mix of Pork Loin, Mortadella, Parmigiano Reggiano® DOP, and served in Veal Broth. If you're not in the mood for the traditional broth, enjoy a plate of Tortellini e Panna, served with a sauce of Cream, Sage, and Nutmeg. Stop by to try these limited-time dishes, and watch as our pastai prepare them right in front of you!


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.

In order to achieve a rich flavor and golden color in our fresh pasta, we use naturally-fertilized eggs from Chino Valley Ranchers, a third-generation egg farm located in California. After testing out different eggs, we found that Chino Valley eggs offer a brighter, redder yolk more akin to the eggs used to make fresh pasta in Italy.

For every shape, there is the perfect sauce! All of our sauces are created in-house, with recipes developed by Eataly's chefs together with our head pastaio, Luca Donofrio. We use both high-quality ingredients imported from small producers in Italy and fresh, seasonal ingredients sourced from U.S. based farms and producers.


The secret to Eataly's pasta-making technique? Small hands and big hearts! Trained by Eataly NYC Flatiron's head pasta maker, Luca Donofrio, 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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