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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 new 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. Watch and learn from Eataly's featured pastaio during our Tavolo Takeover events, where guest pasta makers prepare their specialty pasta at a table in the middle of the restaurant.

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.




Get ready pasta lovers – we've got an all-new workshop series just for you! Our new fresh pasta classes feature an intimate setting limited to 10 people seated at our housemade fresh pasta bar. During the class, not only will you get to observe our resident pastaio (pasta maker) create a variety of pasta shapes by hand, you'll also get to try your hand it at too. Then, savor an antipasto and a fresh pasta dish, specially selected and prepared by our Il Pastaio chefs, and paired with one complementary glass of wine or beer.

Ready to roll? Explore our upcoming Pasta Workshops at Il Pastaio and reserve your seat!



Special events featuring guest pasta makers at our tavolo, or "table," in the middle of the restaurant

Meet some of the greatest pasta makers in the world during our Tavolo Takeover! At least once a month at Il Pastaio di Eataly, we'll host a guest pastaio who will prepare their own specialty fresh pasta at our table in the middle of the restaurant. Mark your calendars to watch, learn, and taste their creations!

Check back soon for our line up of our guest pasta makers!

Tortelli Piacentini Con la Coda Eataly


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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