I have always assumed that pasta originates from Italy. However, pasta apparently comes from China, and was brought to Italy by the explorer Marco Polo in the 1270s. This makes so much sense because pasta must have evolved from noodles and rice sheets etc. In my [open] relationship with noodles, I must state for the record that my first and forever love is still noodles, but I’d rate pasta as my favourite side piece on the occasion.
These are my go-tos for pasta in Auckland:
Pasta and Cuore
Pasta and Cuore is a quaint little Italian restaurant on Mt Eden Road. They are also quite purist. On the menu they state that “spaghetti bolognese is not an Italian dish”.
Their pasta is made fresh in the front of the shop (also for sale), and they plant their own herbs in the garden next to the courtyard at the back. I love this little courtyard. It is very intimate, and a perfect setting for date night. They have heaters and supply blankets as well.
To further enforce their puritan views on Italian food, dishes on the menu are in Italian; and as I am not of blue-blood lineage, I half guess and half Google it. But my go-to here is the Tagliatelle con Prosciutto e Limone. Pair this with one of their organic wines and finish off with Nona’s Tiramisu.
Arte della Pasta
Arte della Pasta is located on the corner of Remuera Road and Nuffield Street in Newmarket. It is run by a mother-son team. They too make their own pasta in-store and also run pasta making classes. However, I prefer to just sit and eat, rather than have to work for my food.
The portions are small but very filling. I usually like to have a few friends come along and we order a few different flavours to share. There is always a daily special (Wednesday is carbonara day) and my other two favourites here are the gnocchi and the quattro formaggi (this may not be on the menu but you can request it, and they are very obliging if not too busy).
The focaccia here smells divine and worth a taste if you can fit it in as well.
Amano
Amano in the city has yet to disappoint me. It serves up a seasonal menu, hence ingredients are always fresh. My go-to here is the scampi pasta. You can opt to sit at a table, or at the bar. I enjoy sitting at the bar on occasion, as it is mesmerising watching the chefs prepare and cut up the pasta. Perhaps watching the process live also whets the appetite before the dish arrives… who knows? My other special mentions here are their charred brussel sprouts and their seasonal feijoa cocktail.
Pici
We cannot talk about pasta in Auckland if we do not mention Pici. Pici is a choice establishment on [belovedly dubbed] K Road, always bustling and busy. The menu is also seasonal, but the cacio e pepe is a staple. I order their Pici cacio e pepe and whatever their special of the day is every time I am here. I usually get the bartender to surprise me with a drink and they are always happy to oblige, and I always enjoy whatever it is I am drinking.
Palato
Palato is a little curve ball in this mix. It is in Browns Bay which is almost a 30-minute drive away from where I am based. Palato makes their pasta fresh as well, and are very clear to state that they are a “pasta restaurant”, not an “Italian restaurant", to pacify the purists.
Their menu is seasonal, based on fresh ingredients available, and they have quite interesting takes on their dishes. I thoroughly enjoyed their fried halloumi with a nuts and seed crust as an entrée. For pasta, I tried the campanelle with pancetta, pecorino, mushroom and cream as well as the bucatini with sausage and a roasted capsicum sauce (this dish had a bit of a spicy kick to it).
The flavour profiles are definitely different from traditional Italian restaurants but I reckon they are worth a try.
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We are lucky in Auckland to have quite a lot of choice when it comes to pastas and there are definitely many more restaurants that deserve mention, but I have a word count to adhere to, so these are my preferred spots.
