Pasta &
Cuore
Pasta, and heart. A small Mount Eden kitchen rolling fresh pasta by hand.
Lunch & dinnerWalk-ins & bookings
We make the pasta before we make anything else. Flour on the bench by morning, sheets hung to rest, ragù already low and slow on the back burner. Nothing here is meant to impress you on the way past. It is meant to be eaten slowly, with people you like.
The list below is short on purpose. We cook what is good this week, the way our nonne would recognise it.
- the table at Pasta & Cuore
Photograph to comeWide shot of the morning pasta bench, or a bowl of tagliatelle al ragù. Real Pasta & Cuore photography drops straight into this frame.
Today's Bill of Fare
Antipasti
to beginBurrata, summer tomato19
Pugliese burrata, marinated tomato, basil oil, grilled sourdough.Vitello tonnato21
Thin-sliced veal, tuna cream, capers, lemon.Antipasto della casa26
Cured meats, pickles, olives, parmigiano. for the tablePrimi
the pasta, all made by handTagliatelle al ragù28
Eight-hour beef & pork ragù, parmigiano. The one we are known for.Ravioli di zucca27
Roast pumpkin, sage, amaretti, brown butter.Gnocchi alla sorrentina26
Potato gnocchi, San Marzano, fior di latte, basil.Cacio e pepe24
Fresh tonnarelli, pecorino romano, cracked pepper. Nothing else.Dolci
& to finish, sweetlyTiramisù15
Made in trays each morning, spooned to order, plenty of marsala.Panna cotta, amarena14
Vanilla cream set soft, sour cherries.Affogato12
Fior di latte gelato, a shot of espresso poured at the table.Cantucci & vin santo16
Almond biscuits, a small glass to dip them in.Dishes marked for the table are made to share. Prices in NZD. Sample menu, real dishes & prices drop straight in.
The pasta is made before the doors open.
There is no machine on a back shelf doing the quiet work. Every sheet of tagliatelle, every raviolo, every gnocco is rolled, cut and shaped by hand in this kitchen, each morning, for that day's service.
- iThe dough, by feelTipo 00 flour and yolks, worked until it springs back, then rested under cloth.
- iiRolled & restedSheeted thin enough to read through, hung to dry just so, then cut.
- iiiCooked to orderInto salted water the moment you order. Two minutes, no more.
Portrait photographHands at the bench cutting fresh tagliatelle. Real kitchen photography slots here.
A short Italian wine list, poured generously.
Bottles chosen to sit beside the food rather than show off next to it. Most are open by the glass.
- Vermentino, Sardegna14 / glass
- Chianti Classico16 / glass
- Nebbiolo, Langhe18 / glass
- Prosecco, Veneto13 / glass
What the room says
"The tagliatelle al ragù is the best I have had outside Bologna. We have stopped looking anywhere else."Marisol D., Mount Eden regular
"You can taste that the pasta was made that morning. Warm room, no fuss, proper Italian cooking."Hemi R., visited for an anniversary
Sample reviews shown, your real Google reviews drop straight in.
Come and find us.
Call to book · 09 630 9130Hours
- Tuesday to Thursday5:00 - 9:30 pm
- Friday12:00 - 10:00 pm
- Saturday12:00 - 10:00 pm
- Sunday12:00 - 9:00 pm
- MondayClosed, pasta day off
Sample hours, your real opening times drop straight in.
Reservations
09 630 9130Walk-ins are always welcome. For larger tables and weekends, a quick call is wise.