This is their signature dish — thick, rustic pici noodles tossed with just parmesan, lemon, and black pepper. The simplicity of the dish means everything relies on pasta quality and technique. The cheese melts into the pasta to create a silky sauce rather than a heavy cream. Reviewers consistently describe this as one of their top must-haves, appearing on countless 'best pasta in London' lists.
Tips from diners
Order this first if it's your first time — it's their calling card and shows you exactly what they do. The pasta texture is what makes it special, not fancy additions.
Most people order two dishes to get variety, but many regulars just order a bowl of this and call it a meal. Watch the pasta-making through the window while you wait.
A simple, elegant dessert that showcases restraint. The chocolate is dark and intense, balanced by a salted caramel that's not cloyingly sweet. Reviewers describe this as the perfect closing note after rich pasta. Works as a shared dessert as portions are generous.
Tips from diners
Save room for this — it's not a heavy, cloying finish but a balanced, sophisticated close. The salted caramel cuts through the chocolate nicely.
Tagliarini is thinner than tagliatelle — almost like a delicate spaghetti but handmade. This version is tossed with just garlic, dried chilli, and pangrattato (toasted breadcrumbs), creating texture and warmth without heaviness. The breadcrumbs add a crucial textural element. This is comfort food stripped to essentials, relying entirely on pasta quality.
Tips from diners
Not aggressively spicy despite the chilli — it's about layered flavor. Pairs well as a second pasta if you also try the Cacio e Pepe.
Wide, rustic pappardelle ribbons paired with a meat sauce that cooks for hours. The ragù is made with beef shin — a lean cut that becomes silky through slow cooking. The pasta clings to the sauce perfectly because of the pappardelle's ridged surface. Reviews emphasize the sauce-to-pasta balance and the fact that the meat becomes a texture element, not chunky pieces.
Tips from diners
This satisfies people seeking a more substantial main. The beef is tender from slow cooking, not tough or chewy. Ask if they have it that day — menu rotates.
Taglioni is a thin, egg-based ribbon pasta that's handmade fresh daily. The crab is fresh brown crab meat, tossed with chilli heat and lemon brightness. This is lighter than the meat pastas but still substantial. The egg pasta has a different texture from durum wheat — richer, more tender. Multiple reviewers cite this as their second or third order after trying Cacio e Pepe.
Tips from diners
If you want something lighter than the meat pastas, this is it — the crab is the star. Order this as your second pasta if you try Cacio e Pepe first.
Padella launched from Borough Market as a simple pasta counter by the team behind Trullo in Islington. The menu never exceeds eight seasonal pasta dishes, and every strand is rolled by hand in the window. Michelin Bib Gourmand-rated (good quality, good value), Padella demonstrates that excellent pasta doesn't require a formal dining room.
Join the virtual queue on WalkUp app before arriving — you can order while you wait. Scan the QR code outside or use the app. Average wait is 30-45 minutes during lunch and dinner.
The space is tiny — counter seating only, maybe 12 seats. Plan to sit close to strangers. Lunch before 12:30pm or dinner after 9pm have shorter queues.
Everything is under £12 per dish. Two courses plus wine comes to around £25-30 per person. Michelin Bib Gourmand for a reason — excellent value for handmade pasta.
You can watch the pasta being made in the window while you wait — it's part of the appeal. The whole operation is about transparency and simplicity.
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