NYC Restaurants

Eataly's newest counter is Il Pastaio di Eataly, which means "the pasta maker." It's here that the ancient art of pasta making is showcased through an assortment of regional Italian pasta dishes. They include Tagliatelle with veal and prosciutto, Cavatelli with boar ragu, Fischioni with lentils, pork and caciotta cheese, and Bigoli with clams, lemon and breadcrumbs. Specialty pastas like Tortelli Placentini Con La Coda with butter and sage are also featured. Most dishes are under twenty dollars and perfect for sharing. All of the pastas are prepared fresh daily with the methods taught by Head Pasta Maker, Luca Donofrio. Many of the pastas are also available to be cooked at home.

- Thomas Rafael