"A pasta “workshop” on Old Street in east London prepares fresh pasta before guests, from an open kitchen in a modern, industrial dining room owned and run by Elia Sebregondi and Enzo Mirto. Here, there are innovative and interesting takes on regional Italian pastas which dividend fine results. Begin with a perfect two-bite cacio e pepe-stuffed fried raviolo and move onto a plate of either the nutty and bitter cavatelli with Padron peppers, almond pesto, and crispy coppa; rich and cheesy corzetti with wild mushrooms, fennel sausage, and tarragon; or an indulgent but bright linguine with egg yolk, clams, and lemon." - Daisy Meager
