PASTA E CUORE

15/20

Cuisine - Good Food Guide - - Auckland -

When Ste­fa­nia Ugolini’s grand­mother passed on her trea­sured recipe books, she un­wit­tingly did New Zealand a great favour. We now reap the ben­e­fit of decades of ex­pe­ri­ence, skill and pas­sion with hand­made pasta and sauces from Ugolini’s home re­gion of Emilia-ro­magna. The menu retells a longer story, in­clud­ing much about where Ugolini honed her con­sid­er­able skills. The decor is pared back and sim­ple, but it’s the food that speaks loud­est – tan­ta­lis­ingly fresh pasta with ex­pertly au­then­tic sauces that you want to keep for your­self but demand to be shared; the likes of spaghetti with wal­nuts, gor­gonzola and rocket, or gnoc­chi with a spicy chicken and porcini ragu. Wellinformed ser­vice is the norm and the wine list shows care­ful con­sid­er­a­tion of what works to cre­ate a per­fect mar­riage.

409 Mt Eden Rd, Mt Eden, 09 630 9130, pas­tae­cuore.co.nz Lunch Tues-sun, din­ner Tues­sat; mains $22-$29

Au­then­tic pasta IN BRIEF perfection and great wine

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.