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.
|Tues to Sat||11am - 7:30pm|
|Sunday||11am - 3:00pm|
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:
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:
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.
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.
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.
|Thursday 24th November - 6:30pm|
|Basic Pasta Workshop||Friday 9th December - 3:00pm
|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|
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.