Flour + Water

The story

Flour + Water London: Classical Italian Cooking in Putney

Lockdown roots and classical technique

Flour + Water in London began as a neighbourhood pizzeria delivery service during the pandemic before expanding into a permanent dining room under founder Rebecca Mascarenhas. The kitchen keeps its menu deliberately short, leaning on time tested methods rather than fleeting trends. Handmade pasta remains the anchor of this Italian kitchen, where dough is stretched and filled with careful attention to texture. This steady commitment to Italian cooking recently earned the establishment a place on the Good Food Guide roster.

Handmade pasta and seasonal accompaniments

The tortelloni cacio e pepe draws regular visitors seeking rich cheese and pepper folded into thick pasta shells. A second standout features orecchiette tossed with anchovy and cime di rapa, finished with crunchy sourdough crumbs and sharp Parmesan. Pizzas arrive straight from the oven, including a white base layered with porchetta, mozzarella, salsa verde, and rocket. Sweet finishes lean toward zesty lemon polenta cake or house churned gelato served in crisp waffle cones.

Garden seating and curated pairings

Natural light fills the main dining space before spilling out onto a sheltered courtyard where guests gather beneath string lights. The beverage program stays tightly focused, offering a concise wine list selected specifically to complement the pasta and wood fired bread. Cocktails run alongside classic Italian digestifs and cold beers. An attentive front of house crew keeps the pace relaxed, making the space feel more like a shared table than a commercial venue.