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 …