Rooted in tradition, crafted for today
“From a family tradition born in the 1930s to a fresh pasta lab in New York — where wholesome ingredients and timeless recipes meet the way we eat today.”
Long before Pasta Eater was born, before the idea of a restaurant and pasta lab took shape in New York City, the story of Giusto’s family and their love for pasta began in the heart of Italy. In the early 1930s, Giusto’s ancestors arrived in Utica, New York—part of a larger wave of Italian immigrants who carried not only their hopes for a new life but also the timeless traditions of their homeland.
Among those traditions was the art of making pasta: a craft rooted in simplicity and care. Using only semolina flour and water, the family began producing fresh pasta by hand, just as it had been done for generations in Southern Italy. It wasn’t about fancy ingredients or shortcuts—it was about respecting the ingredient, the method, and the joy that a good plate of pasta brings to the table. That legacy was passed down, forkful by forkful, from one generation to the next.
Giusto’s Journey: From Hospitality to Pasta Eater
Decades later, after a life dedicated to the world of hospitality, Giusto decided to return to his roots—but this time, with a vision. After working in kitchens and dining rooms, managing restaurants, and learning the rhythm of New York’s culinary scene, he wanted to create something authentic. A place where pasta wasn’t just served—it was made, daily, by hand, in front of your eyes.
And so, Pasta Eater was born.
Opened in the heart of New York City, Pasta Eater is more than a restaurant—it’s a fresh pasta lab, a tribute to Italian craftsmanship, and a celebration of honest, quality ingredients. Every morning, we roll, cut, and shape our pasta using only semolina flour and water, just like it’s been done in Italy for centuries. No additives, no shortcuts. Just tradition in every bite.
The Concept: A Modern Laboratory of Italian Taste
At Pasta Eater, the concept is simple: combine the freshness of artisanal pasta with the soul of Italian cuisine. In our open kitchen and pasta lab, guests can watch the pasta take form—from tagliatelle to rigatoni, from pappardelle to gnocchi. Every dish can be paired with one of our classic sauces: rich ragù alla bolognese, velvety carbonara, spicy arrabbiata, or delicate butter and sage.
