Eat and Drink Everything you missed at Eataly's pop-up pasta museum By MELISSA KRAVITZ and KARINA SHEDROFSKY Updated June 24, 2015 5:04 PM Print Share fbShare Tweet Email Eataly's Museum of Pasta opened for just one glorious day of learning and munching, Italian style. The Scuola Grande, Eataly's cooking and tasting school, hosted the interactive Museo della Pasta, a niche exhibit that was like a crash course in all things pasta! Pastai, those who make pasta, demonstrated how to make fresh pasta -- rolled, stuffed and shaped by hand. Meanwhile, Eataly's chefs were at the cook-top stirring up free samples and giving away free cooking tips. For example: cooking pasta al dente is actually healthier, tricking your body into processing the noodle like a complex carb and curbing insulin spikes? Yeah, we'll take pasta as a health food. We went and learned the healthy way to make pasta, so you can be like an Italian and eat it every day! Here's what we saw at NYC's only pop-up pasta museum. Learn something new at the Pasta Library Photo Credit: MELISSA KRAVITZ Read up on some pasta facts at the pop-up pasta library! Books on shapes of pasta, recipes, history and more are available for browsing. And for sale. Get up close with a real Pastaia! Photo Credit: MELISSA KRAVITZ Master your pasta-making skills with tips and tricks from pasta-making experts. Pastaia Luca Donofrio says that making pasta by hand, like pappardelle, doesn't have to be difficult. His go-to recipe uses a ratio of 100 grams of flour per whole egg. Mix and add water as necessary! Adding egg yolk gives the dough more texture, color and flavor and many recipes will add additional yolk for richness. Explore new and unusual pasta tools Photo Credit: MELISSA KRAVITZ Ravioli cutters, chitarra cutters, you name it. This exhibit of pasta making tools shows you how pasta shapes you've never even heard of are created. It makes you want to hit the kitchen and start shaping some homemade dough of your own. It's a good thing these tools are for sale at the museum. And Eataly professionals are around to tell you how to use that weird looking, crimped spinny thing. Learn some new pasta shapes! Photo Credit: MELISSA KRAVITZ Every Thursday this June you have a chance to learn about a new handmade pasta shape and watch how it is made. There is more variety than you can imagine, and the chefs at Eataly are eager to teach you about the art of what they do. Try some pesto! Photo Credit: MELISSA KRAVITZ "It's an art to make a plate of pasta," an Eataly chef said as she stirred in starchy pasta water to a skillet slowly heating her basil and spinach pesto. To make the sauce, she blanched spinach and basil and shocked it in cold water, retaining the bright green color. To finish the pasta, she adds cheese, nuts and olive oil. Adding veggies is one easy way to make pasta healthier. Broccoli, kale or really anything green can be processed into fresh, light pesto. Eataly's samples used a Vesuvio shaped pasta, named after the swirls on Mount Vesuvius, which nicely encapsulate sauces. Oodle the noodles! Photo Credit: MELISSA KRAVITZ There's just so much pasta here! Ciao! By MELISSA KRAVITZ and KARINA SHEDROFSKY Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.