Digging into an unctuous 16-hour beef shin ragu wrapped around fat pappardelle pasta, it’s obvious why this is one of Padella’s signature dishes.
A handful of chefs work busily in the open kitchen of the pasta restaurant’s original London establishment (there’s now two), chopping girolles, flipping pastas in a pan and grating mountains of Parmesan on every dish at the pass. And the beef shin ragu is flying out.
