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Il Pastaio di Eataly

Il Pastaio di Eataly

In accordance with the latest directions and protocols from the CDC and the government, Il Pastaio is currently closed until further notice. However, you can still order your favorite Eataly dishes for delivery or take-out on Caviar, Uber Eats, DoorDash, and Grubhub. We look forward to sharing our table with you again soon!



Stay tuned for updated menus.


Il Pastaio is not open at this time.

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.

Il Pastaio is currently closed. When open, tables are available on a first-come, first-served basis; we do not accept reservations. 

Fresh pasta making at Eataly NYC Flatiron


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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