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 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.

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 diner. Our new opening hours will be:

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

We are closed on the following days:

  • 23rd December thru 3rd January
  • Waitangi Day and ANZAC Day
  • Easter Friday thru Monday

Coming Events

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 in total.

Basic Pasta Workshop Friday 11th November - 3:30pm
Sold Out!
Filled Pasta Workshop Friday 18th November - 3:30pm
Book your place now
  (09) 630 9130

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.



  409 Mt Eden Road, Mt Eden, Auckland 1024

   (09) 630-9130