Pasta & Cuore is a Restaurant and Pastificio in the heart of Mt Eden. We specialize in handmade Italian fresh pasta using quality ingredients and traditional methods.
We invite you to visit Pasta & Cuore where you can eat lunch or an early diner, order a take home meal of freshly cooked pasta (deserts are available too), or buy servings of fresh pasta and sauces ready to take home, cook and serve to family and friends.
Sit at one of our individual tables and watch all the action with fresh pasta made while your meal is being prepared. Alternatively, sit at one of our friendly shared tables, or relax outside with a glass of wine in our beautiful courtyard garden.
At Pasta & Cuore we believe that the best tasting food can only be prepared using the best quality ingredients.
We use locally sourced organic produce whenever possible and will not compromise quality for price. All
of our meat and eggs are free-range and we prefer to adjust our menu to reflect the season rather than use
imported out of season produce. We also import specialty produce from Italy, such as Prosciutto di Parma, when locally
made versions are not available or not of high enough quality.
|Tues to Sat||11am - 7:30pm|
|Sunday||11am - 3:00pm|
Please note that from this summer onwards we will be open later for diner. Our new opening hours will be:
|Tues to Sat||11am - 8:30pm|
|Sunday||11am - 3:00pm|
We are closed on the following days:
Learn how to make fresh handmade pasta in the time honoured tradition
of the kitchens and restaurants from the Emilia-Romagna region
In this two hour workshop chef Stefania Ugolini will explain the importance of selecting quality ingredients, how to mix, knead, and roll the pasta, how to cut it into basic shapes such as Tagliatelle, Pappardelle and Taglioline and how the pasta should be stored and cooked. $90 per person.
Build on the skills you learned in the Basic Pasta Workshop to create
delicate filled pasta shapes such as tortelloni, tortellini, ravioli
In the capable hands of chef Stefania Ugolini you will learn which filling to use in each type of pasta, how to wrap the fillings into these beautiful traditional shapes, which sauces to serve over each pasta and how the pasta should be stored and cooked. Two hours - $110 per person.
Pasta Workshop class size is between three and eight people in total.
|Basic Pasta Workshop||Friday 11th November - 3:30pm
|Filled Pasta Workshop||Friday 18th November - 3:30pm|
A few years later in the United States I had the chance to work with the great
Zak the Baker
in Miami. Zak taught me to follow the natural timing of sourdough and how to prepare the
healthiest and tastiest bread I have ever eaten. Following that experience, I
worked in the kitchen of Angelo Masarin’s Miami restaurant. This was an important step
for me as he made me think about the role of traditional Italian cuisine abroad.