Atelier di pasta, Mayfair
Filo, pasta atelier in Mayfair
Every strand cut by hand, an hour before you sit down.
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18 Mount Street, Mayfair
Every strand is rolled and cut by hand in our front window, an hour before you sit down. Nothing is dried. Nothing is frozen. Nothing waits.
How we work
The window
Our pasta table faces Mount Street. From noon until the last sitting, two cooks roll and cut by hand in full view. Nothing is made the day before.
The flour
Stone-milled grano duro from a single farm near Altamura, and yolks from hens raised on maize and marigold, which is where the colour comes from.
The hour
Fresh pasta changes by the minute. We cut each portion to order and cook it within the hour, so it reaches you supple, never dry.
“A strand of pasta should be as fine as a thread, and as strong as one.”Lorenzo Vitale, chef and founder
Four plates worth crossing London for
The table our regulars would set. Choose a plate to read about it.
Signature
Pappardelle, ragù of hare
£36Deep and gamey, with a bittersweet edge from the Chinato. The ribbons are cut a finger wide to carry it.
Hare from estates in the Scottish Borders
- Richness
- 5 out of 5
- Salinity
- 3 out of 5
- Acidity
- 2 out of 5
La sala
A Georgian townhouse on Mount Street: forty covers in walnut and plaster, a pasta table in the front window, a cellar of six hundred Italian wines beneath, and one long table for eight beside the pass.
The dining room The bar The pass The cellar
