Burro & Salvia’s Gaia Enria knows good pasta. After years of working in the  food and beverage industry, Enria set up her store selling fresh, handmade pasta in London in 2013 and hasn’t looked back. Lamenting the lack of specialist fresh pasta delis led to the development of Burro & Salvia on Shoreditch’s Redchurch Street, where foodies can watch as a “sfoglina” (the pasta-making lady) works at her craft, and customers can find seasonal produce and homemade sauces.


This October, Burro & Salvia are hosting a series of exclusive workshops at the House of Peroni in Lincoln’s Inn Fields.  Set over four floors of a magnificent townhouse, the pop-up venue features a programme of exciting events and experiences celebrating the culture and diversity of Rome. Guests will have the chance to learn how to make their own pasta, based on both traditional methods and new innovative forms, as well as finding out about iconic pasta dishes created in Rome – the home of Peroni Nastro Azzurro. Making fresh pasta might seem like something challenging and complex, but it doesn’t have to be! We quizzed Gaia Enria on her top tips for how to make perfect fresh pasta – every time…

It really is super simple…

All the ingredients you need are 1 egg per 100g of 00 flour – it really is that simple and it is the base for any type of fresh pasta. 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’, the women that make pasta.

burro e salvia ravioli2

Essential equipment?

The basics for any pasta maker are a wooden board (Ikea has some pretty basic ones perfect for any kitchen), a rolling pin and a small pasta machine (we Italians have a certain affection for traditional brands Imperia and Marcato).

Start with something fail-safe…

Like tagliatelle! Once your pasta sheets are made, these ribbons of pasta can be cut with the help of the machine or even by hand for a more rustic look.


Stick to the recipe…

Fresh pasta is all about simplicity, both in the choice of ingredients and the processes. People think there is always something missing so they add ingredients that are not needed (salt in the dough, oil in the boiling water and cream in the sauce are the most common mistakes).

Be creative with your fillings!

Cheese can be a very versatile ingredient for filled pasta. At Burro & Salvia, we use a lot of fresh ricotta for example, mixed with spinach or parsley. In Italy, we use a lot more herbs mixed with ricotta: borage and nettle can be delicious and very delicate too. And always add some grated Parmigiano Reggiano in the filling.

burro e salvia ravioli

Match your pasta to your sauce…

Our suggestion is always to use a rich sauce (a Bolognese meat ragu, a basil pesto or mushrooms…) with simple pasta such as tagliatelle or pappardelle. And simply butter and sage, butter and Parmigiano, or tomato sauce, with filled pasta. And absolutely no salad on top or on the side!

The House of Peroni is open 3rd– 31st October, Monday to Saturday, 12 noon to 12 midnight, at 64 Lincoln’s Inn Fields, London WC2A 3JX. The House is free to visit (18+ only), with events priced from £25. For more information and to book,see the House of Peroni website. More information on Burro & Salvia can be found on the store’s website.