SEAFOOD – Take 10% off the finest flavors of the Italian sea. DIVE IN.

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. 

MENU

Pasta Menu
Wine & Beer Menu

HOURS

Sunday–Thursday
11 a.m.–10 p.m.

Friday–Saturday
11 a.m.–10:30 p.m.

Malloreddus al Ragù - A typical pasta from Sardegna - Eataly NYC Flatiron Il Pastaio

Fresh pasta table at Il Pastaio in NYC

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 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.

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 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.

ARTISANAL TECHNIQUE

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.

eataly-downtown-fresh-pasta-meat-cheese-wooden-board-web

eataly-flatiron-events-fresh-pasta-making-duo-dough-eggs

Stay tuned for more details on Il Pastaio di Eataly! Follow us on Facebook, Twitter, or Instagram to get the latest.