Our creative team often head down to Burro e Salvia on London's Redchurch Street toenjoy a bowl of tagliatelli and watchthe staff hand roll and fold beautiful fresh pasta. As founderGaia Enria explains - "In so many ways, fresh pasta is just a simple way to return to our basics. It is about a process, small rituals and slowing down: making things instead of buying them ready-made, or enjoying a meal at home with family and friends."

We asked Gaia to share one of her most popular seasonal recipes...

Our pasta

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 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'.

Women have always played a central role as the heart of Italian families, homes and kitchens, and that's exactly how it is at our pastificio. The Sfogline - the women that make pasta - are to thank for all the handmade, fresh pasta we make at Burro e Salvia.

We source our ingredients from a variety of suppliers. We try to use local products where possible (for example we are proud to be using only British Eggs, by Clarence Court) but of course some key products are imported from Italy, like the amazing Mortadella Classica from Bologna certified by Slow Food! - that we serve as a starter and also use to make pasta fillings. Quality and traceability of ingredients is key for us, so we're constantly trying different products.

We like fresh pasta to be a convivial experience. We make pasta for our customers to buy and bring home, but we also want to share the world of fresh pasta with them around the table.

We also do organize fresh pasta workshops on a weekly basis. Whether you're an absolute beginner who'd like to learn how to make fresh pasta from scratch, or you've been making your own tagliatelle for years, our Sfogline are ready to show you the tricks of the trade.


Serves 4

For the dough

2 Egg

200gr 00 flour

For the filling

350gr fresh ricotta

4 spoons of grated Parmigiano Reggiano

1/5 lemon and 1/5 orange zest

for the sauce

extra virgin olive oil

chopped parsley

bottarga (dry mullet roe)

This is a traditional Sardinian recipe and so it features one authentic gastronomic gem from the island: Bottarga, made from salted, pressed and dried Grey Mullet egg roe. Grated on top of pasta, it gives a delicious, savoury taste.

To make your ravioli dough, crack the egg into a bowl and add the flour, then mix with a fork until smooth. Once it is not too wet, take the dough out of the bowl and start kneading on a wooden top. The dough must be soft and elastic but not too wet, so keep adding flour if needed. Try and make it into a ball, then wrap it in cling film and put in the fridge for half an hour so that it can rest.

In the meantime, mix in a bowl the ricotta, Parmigiano Reggiano, and zest. Keep in the fridge until you are ready to fill the pasta.

To roll your pasta, you have two options: by hand with a rolling pin or with the help of a machine. You need to make sheets of pasta of about 1mm max. With the help of a round ravioli stamp (available in most kitchen equipment shops and department stores), mark the pasta sheet and fill each circle with half a spoon of the filling. Then place another sheet of pasta on top, seal with the help of your fingers so as to press any air bubbles out. Use your stamp again and this time press strongly so as to cut out each ravioli, then discard the excess pasta.

Fresh Ravioli will cook very quickly in about 3-4 minutes from the moment they are dropped in salted boiling water.

Once cooked, drain them gently and put them in a pan where you will have heated some extra virgin olive oil. Stir gently for a few seconds, then add the chopped parsley. Once the Ravioli are served, grate Bottarga abundantly on each plate. Buon Appetito!

To book a table at Burro e Salvia click here

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