Workshop and restaurant Officina 00 run by Elia Sebregondi (formerly of Bone Daddies and Kiln) and Enzo Mirto (formerly of Ella Canta), is industrially styled, with a green-tiled open kitchen and counter on one side, a white-tiled pasta making station on the other and wooden tables in the middle. The menu roams around regions of Italy when it comes to the shape of the pasta but the kitchen puts its own twist on the sauces. The spaghetti with datterini tomatoes and basil is a great version of a classic, and the cappellacci with zucchini, mint and zucchini flowers is another excellent veggie option, especially for courgette fans, as the stuffed parcels come sat on a courgette puree. The linguine with egg yolk, lemon and clams iss the restaurant’s version of a carbonara, swapping the pancetta for shellfish, and we also love the corzetti (small discs of pasta, a new shape to us) mixed into a creamy sauce of wild mushroom, fennel sausage and parsley.