About Pasta & Cuore

Handmade, Heartmade.

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 dinner, 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.

handmade tagliatelle and porcini mushroom-infused spaghetti


Make a reservation (09) 630 9130
Please note that we cannot guarantee reservations sent by email.

Opening Hours

Monday Closed
Tues to Sat 11am - 7:30pm
Sunday 11am - 3:00pm
Our Opening Hours Are Changing!

Please note that from this summer onwards we will be open later for dinner. Our new opening hours will be:

Tues to Sat 11am - 8:30pm
Sunday 11am - 3:00pm

We are closed on the following days:

  • Please note, we have decided to take an extra 6 days break over Christmas. Happy holidays everybody!
  • 24th December thru 9rd January
  • Waitangi Day and ANZAC Day
  • Easter Friday thru Monday

Coming Events

Wine Tasting event at Pasta & Cuori with Foradori Wines. November 24th, 2016

Wine Tasting Event - Foradori Wines

Pasta & Cuore in collaboration with Artigiano Imports are hosting a special wine tasting event on Thursday 24th November at 6:30pm at Pasta & Cuore Restaurant, Mt Eden.

Elisabetta Foradori is considered one of the most influential female winemakers in the world. The winery was established more than 100 years ago, in 1901, and was bought by Vittorio Foradori in 1929. The first ever vintage of ‘Foradori’ was produced in 1960.

Elisabetta has always had a deep connection with nature and when she took over the vineyards in 1984, after completing her studies at the S. Michele all’Adige’s wine school, she replanted her vineyards using the traditional massal selection technique. It is largely thanks to the efforts of Elisabetta and a few other dedicated growers in the Mezzolombardo area of Trentino that the Teroldego grape variety has survived.

Elizabetta noticed the effect that conventional farming was having on her vineyards so she decided to start healing the land by enriching the soil and bringing the plants back into equilibrium. She converted the winery to a biodynamic farming system in 2002 which has produced excellent results.

Foradori Wines does not intervene in the wine production; nothing is artificially added. Biodynamic farming is a “solar” agronomic operation where every action in the field brings the Sun’s forces into the soil and the plant’s vital processes. The use of biodynamic processes catalyses these forces. Now that the vineyards have been natural for more than 14 years – they are healthy and strong, which has made her wine making easier by focussing on growing great fruit and letting nature take its course in the winery.

On Thursday 24 November we will have the privilege of meeting Myrtha Zierock, daughter of Elisabetta Foradori. She will introduce us into the world of biodynamic farming and, together with 5 matching dishes from Chef Stefania Ugolini, Myrtha will present 5 of her family's finest wines:

  • Manzoni Bianco "Fontanasanta" 2015
  • Nosiola "Fontanasanta" 2014
  • Teroldego "Foradori" 2014
  • Teroldego Vigneti delle Dolomiti IGT "Morei" 2014
  • Teroldego Vigneti delle Dolomiti IGT "Sgarzon" 2014

The "Foradori" 2014 is a good introduction to the Teroldego grape for people who have not had it before – the elegance of this wine – matches the elegance of its maker. "Sgarzon" and "Morei", the single-vineyard Teroldego wines made and aged in Spanish tinajas (terracotta), are two of the most special wines of the Trentino region and will be tasted for the very first time in New Zealand at Pasta & Cuore!

$110 per person. Booking is essential as places are limited.




Pasta Workshop - Basic

Learn how to make fresh handmade pasta in the time honoured tradition of the kitchens and restaurants from the Emilia-Romagna region of Italy.

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.


Pasta Workshop - Filled Pasta

Build on the skills you learned in the Basic Pasta Workshop to create delicate filled pasta shapes such as tortelloni, tortellini, ravioli and mezzelune.

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 total.


Dates
Wine Tasting
Foradori Wines
Thursday 24th November - 6:30pm
Basic Pasta Workshop Friday 9th December - 3:00pm
Sold Out!
Filled Pasta Workshop Thursday 15th December - 3:00pm
Basic Pasta Workshop Tuesday 10th January - 3:00pm
Basic Pasta Workshop Friday 13th January - 3:00pm
Filled Pasta Workshop Friday 20th January - 3:00pm
Book your place now
  (09) 630 9130
  info@pastaecuore.co.nz

A History of Love










My mother worked in the most prestigious restaurant in Bologna while I grew up with my grandparents. My Mum was always working in the kitchen, the same kitchen that, at the age of 17, saw me washing dishes and peeling potatoes.

At a very young age, my Grandmother began to teach me the secrets of the traditional local cuisine of Bologna. She always told me that I had to learn how to make good pasta if I wanted to find a husband.

My relationship with food was "love-hate". I was fascinated to watch my grandmother's able hands turning a few ingredients into something so delicious. On the other hand, food kept my mother away from me as she was always working in the kitchen. My mother was responsible for the culinary delights of the wealthy elite.

My Grandmother was an uncompromising woman, deeply rooted to her land. Born in the early 1900’s to a farming family, she was raised to work hard and display good manners as demanded by the land-owner’s wife, at the property where they all worked and lived. From age 12, she began working in the main house where she was taught how to cook according to the local rules and traditions.


When the matriarch died, my grandmother acquired the notebooks full of all the recipes they had written together. These were the precious notebooks that I was allowed to read but never touch. These were the best kept secrets able to satisfy even the most demanding palates.

After some years working alongside my mother washing dishes and watching her skilful hands, it was the time for me to wear a chef’s apron and follow her, step by step, at the stove.

At that time I was attending art school pursuing my passion for the arts and my desire to draw. After graduation, I worked for a few years as a set designer for a film production company. It was there one evening, in front of a buffet prepared for a production, that I realised how strong was my passion for cooking.

I opened my very first Café in 1998, in the city of Bologna and soon after felt the need to run a real restaurant, perhaps with a bit of land to grow some vegetables.


I shared my ideas and dreams with friends, and it was a friend of my mother who came to me one day with a picture of a house in the hills surrounding Bologna and said: "I have found your place!" It had a restaurant in it already, and had been closed for a few years. It was love at first sight!

I opened the doors of my first restaurant in September 1999. My mother and I in the kitchen, my grandmother preparing fresh pasta and my daughter, already a teenager, occasionally as a waitress. It was beautiful. The farmers used to bring us vegetables, eggs, fresh milk and cheese. There was a stone mill in the neighbourhood where they ground many types of flour and I began to make sourdough bread.

On Christmas day of the same year my grandmother gave me her precious notebooks. "You need them now, I'm sure you'll put them to good use" - she said.

The next 10 years were hard work but immensely satisfying. I learned many things about nature, the production of food, waste, sustainability and about myself.

I learned the meaning of patience and precision, as well as the importance of rules and being organised.

After I sold the restaurant, I moved to the city and worked in one of the best enotecas in Bologna. Here I learned about the vast and complex world of wine.


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.


I am convinced that Authenticity and Quality are two pillars of international cuisine. That is why here and now, in this new land I decided to open those precious notebooks and share with you what they lovingly shared with me.

Stefania

Contact

  409 Mt Eden Road, Mt Eden, Auckland 1024

   (09) 630-9130

  info@pastaecuore.co.nz

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