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Tavolo Takeover at Il Pastaio

Tavolo Takeover at Il Pastaio

Tavolo Takeovers are back! Celebrate one year of tradition, technique & regional pasta dishes at our weekly Tavolo Takeovers at Il Pastaio, where we’ll uncover what the restaurant stands for - modernity, empowerment, tradition, and authenticity.

At Eataly, we believe the more you know, the more you enjoy. That's why at Il Pastaio, our new fresh housemade pasta bar, you can watch our guest pasta makers knead, roll, and form fresh pasta right before your eyes. To celebrate one year of Il Pastaio, we're hosting a very special Tavolo Takeover series with some of the best pastai and chefs in the industry.


Uncover the art, science, and technique behind the making of fresh pasta at Il Pastaio di Eataly. During our Tavolo Takeover events, you can meet renowned guest pasta makers, who come from all around the world, as they prepare a specialty pasta at our tavolo, or "table," in the middle of the restaurant. Watch and learn as they share their secrets and artisanal techniques. Then, get a taste of their featured pasta which our chefs will cook and pair with the perfect sauce.

Lidia Bastianich at Eataly NYC Flatiron


December 18 from 5:30-9 p.m.

What's on the menu at Il Pastaio? On Wednesday, December 18, join us to cultivate your pasta knowledge with Lidia Bastianich, a critically-acclaimed and beloved chef, restaurateur, author, and TV personality, and Fortunato Nicotra of Felidia, a New York Times 3-starred restaurant, who has received the honor of “Dinner of the Year” in all of Italy by Accademia Italiana della Cucina!

First, join Chef Lidia for a book signing of her newest cookbook, Felidia, from 5:30-6:30 p.m. Filled with recipes from her acclaimed restaurant, the book 115 of the delicious recipes that have made Felidia a New York City dining destination for almost four decades. Marrying the best of their two cuisines and cultures from north to south, the new cookbook is filled with the same warmth and hospitality that are the hallmark of all Lidia’s cookbooks.

Then, stay for a pasta-making demonstration with Chef Fortunato Nicotra from 7-9 p.m.! The esteemed chef will be making Ravioli Cacio e Pere, or Pear and Pecorino Ravioli. This classic pairing is not just a winning combination of salty and sweet flavors, but it also has long historic roots in Italian cuisine. In fact, there is a classic Italian saying: al contadino non far sapere quanto è buono il cacio con le pere  – never let the farmer know how good cheese is with pears! Well, Chefs Lidia and Fortunato are willing to give us all a taste with a new recipe from their cookbook, Felidia. See this pasta being made right in front you, then get a taste of this unbeatable pairing!

Fresh pasta making by Evan Funke



The “American Sfoglino” and esteemed chef of Felix Trattoria, Evan Funke is an expert pastaio who brings together the art of traditional pasta technique with the world of contemporary cuisine. For this reason, Chef Funke is a perfect representation of modernity in the art of pasta making. Having trained under the master sfogline, or pasta makers, of Bologna at La Vecchia Scuola Bolognese, Funke developed a deep passion for pasta. He has since become one of the industry's most renowned pasta chefs and a true culinary storyteller. This September, Chef Funke took over our tavolo to make Balanzoni con Salsiccia, Panna, e Salvia, a regional stuffed pasta typical of Bologna, similar to large tortellini.


After years spent working in highly regarded Northern Italian restaurants, including Massimo Bottura's Osteria Francescana, the Italian chef Stefano Secchi brings the pasta traditions of Emilia-Romagna to Manhattan at Rezdôra, recently awarded 3 stars by the New York Times. Representing authenticity in the art of pasta making, the chef offers the Big Apple a taste of one of Italy's finest food regions.

Fresh Pasta Restaurant NYC | Eataly's Il Pastaio

 Hungry for more? Explore the menu and hours at Il Pastaio di Eataly. Ti aspettiamo!