1 egg per 100 gr of 00 flour - it really is that simple and it is the base for any type of fresh pasta you'll find at Burro e Salvia.

In our Pastificio in Shoreditch we make a daily selection of fresh pasta for you to buy and enjoy at home. Pasta shapes and fillings vary according to availability of seasonal produce and to the creativity of the Chef and the 'Sfogline' (the pasta makers).

Pop in to see what we have fresh on the day, or to make sure you find your favourite, place your order in store or via email (a deposit is required for orders).

The illustration shows the selection of Pasta available at the counter for the Autumn,including classics such as Tagliatelle or Agnolotti Cavour and other that are particularly subject to the seasons and availability of products.

COOKING Tips

Fresh pasta cooks in just a few minutes. Allow 1 litre of water per 100gr of pasta and bring to a boil. Add 1 tablespoon of coarse sea salt per litre to the boiling water. Add in the pasta and stir gently and occasionally.

Download our tips on how to store, cook and serve fresh pasta. 

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Illustration by Lise Casalegno Marro