Our Shoreditch walk last week, led us tot his pure and natural pasta shop/restaurant/workshop called Burro e Salvia.  In Italy they call this kind of artisan shop a ‘pastificio’: there where you make and buy fresh pasta. And that’s what it is.

At Burro e Salvia you buy freshly made pasta to cook at home or sit down for a lovely Italian lunch.

Their philosophy is simple: to make the best pasta, you only need SIMPLY FLOUR & EGGS. 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 the pastificio Gaia and her team make a daily selection of fresh pasta: shapes and fillings vary according to availability of seasonal produce and to the creativity of the chef. The pasta is passed through the pasta machine behind the counter, as the shop is comprised of two rooms: the main room at the front with the pasta counter and working station; and a small back room, with a skylight ceiling. 

Al details are beautiful and well designed: the card board lights, the minimalist packaging, the team work aprons, the . Also most of the objects and products used in the shop are also available to buy. 

Also possible at Burro e Salvia : pasta workshops on highly demand! 

Starting in November for absolute beginners who’d like to learn how to make fresh pasta from scratch, and for the pasta-pro who’ve been making their own tagliatelle for years. The Basicsworkshop covers what it says on the tin whether its learning to make fresh egg and flour pasta (tagliatelle, papparedelle, tagliolini) or fresh semolina flour pasta (orecchiette and strozzapreti, for example). Workshops will run for up to 6 people, £40 per person.

If you go there, say ‘hi’ to Gaia and enjoy!

Burro e Salvia Pastificio
52 Redchurch Street
E2 7DP London
United Kingdom
020 7739 4429

Open Mon – Sat: 10:00 am – 7:00 pm
Sun: 11:00 am – 5:00 pm

Like them on https://www.facebook.com/burroesalvia