Padella: Iconic Pasta at Home

by Tim Siadatan

With Padella bold Italian chef Tim Siadatan shares more than 100 pasta recipes, from the freshest raviolis to the richest ragu.

Since its founding in 2016, Padella restaurant has set the standard for pasta in London and beyond, drawing big crowds and global attention for its range of simple, innovative, expertly prepared Italian fare. Now head chef Tim Siadatan has collected Padella’s renowned recipes to share with the home cook, marrying style and flavor to create the elegant yet accessible pasta book his worldwide fans have been waiting for.

The recipes include both meat and vegetarian dishes and range from fresh, flat pasta recipes such as Fettucine with Artichokes, Pancetta & Sage; filled pastas such as Tortellini of Veal & Pork in Brodo; baked pasta dishes such as Mushroom Lasagna; and Gnocchi with Nutmeg Butter. With recipes that are adaptable, accessible, flavorful, and deeply satisfying, Padella is set to become the go-to book for perfect pasta every time.

Genres: Cookbooks, Food, Cooking, Food and Drink

368 pages, Hardcover

Published November 4, 2025

Reviews

[Sara Rishforth · Rating 5 out of 5]

An absolutely gorgeous cookbook! From the crisp sound of the pages turning to the beautiful photography, readers will mark many recipes to cook. It makes me want to attempt making pasta, invite my friends over for dinner, and open several good bottles of wine to share.

[Clwseattle · Rating 3 out of 5]

There is no doubt that Padella is a beautiful and instructive cookbook. However, I don't believe it's a very accessible one for the home cook.

For example, I've never heard of "Cabernet Sauvignon Vinegar" and I certainly wouldn't pay $25.00 for a bottle. Another example is "New Season Olive Oil". The chances of finding it in the United States is slim.

The author, Tim Siadatan, seems to be a fan of bigger, thicker, and heavier pastas.

He does highlight many types of pasta but missed one I grew up eating, Cappelletti, or "Caplét" as we called it.

We had Caplét every holiday as our first course. My grandmother made hundreds of them by hand filling them with beef, pork, veal, spices, including nutmeg, and Romano ground together finely, folding them into little 'caps' for soup to feed twenty-one hungry, often loud Italians. All her pasta was handmade, with her hands, her rolling pin and big table with a cotton tablecloth for them to dry. She cut Fettuccini strips into little diamond shapes which was our chicken noodle soup.

I enjoyed reading Padella but found few recipes that I was urged to make. The author would have been better served to leave off "at home" as I think the recipes are more restaurant worthy than home cooking.

3 Stars for Padella: Iconic Pasta at Home.

[W.S. Luk · Rating 4 out of 5]

I've always had a nagging suspicion that Italian chefs like making things more complicated than they need to be (are we sure we can't diverge one fraction from this traditional method?) but PADELLA is a blessedly common-sense book of pasta recipes. From beginner-friendly sauces to complex filled pastas, I can see why it's been such a hit with Waterstones buyers. Some dishes in the book are far out of my wealth bracket (the introduction for one reads "A nice thing to do is to get hold of a whole wild bass or turbot, roughly 2-3kg..."), but PADELLA primarily features achievable pastas that reflect British as well as Italian influences ("Christmas leftovers ragu", "Spaghetti with smoked cod's roe"), with a pleasing emphasis on helping home cooks use up leftovers from recipes. The editorial decision to intersperse plenty of photos amongst the text also keeps the book visually engaging, though I do have to question the habit of describing sauces as a "viscous halo": how often is "viscous" used in a positive sense?

[Christine · Rating 4 out of 5]

"With Padella bold Italian chef Tim Siadatan shares more than 100 pasta recipes, from the freshest raviolis to the richest ragu."

This is a really nice book for ambitious home cooks, and there are lots of recipes in here that have quick or slow prep and cook times. Super handy for cooks who want to expand their cooking, there are definitely recipes in here with ingredients I'll never use (like calf brains, grouse, and assorted organ meats), but plenty with inventive fillings and sauces that'll appeal to most. The ricotta & pumpkin gnudi, duck & orange agnolotti, and assorted pestos and tomato sauces are particularly appealing.

Lots of beautiful photographs show the dishes as well as showing how to make specific pasta shapes and filling others.

A really nice book for people wanting to elevate their pasta game!

I received a free ebook copy of this book from NetGalley in exchange for a fair review.

[Charlie Repp · Rating 4 out of 5]

Great looking cookbook although perhaps excessive amount of recipes with little variation and the actual information/ tips is kept short and colloquial. Some interesting tips like tinned/fresh/branded tomatoes not mattering when lots of Italians swear by specifics like San Marzano/ vine over tinned… proof will be in the pudding I guess! Looking forward to trying the yummy recipes

[Grace · Rating 5 out of 5]

When I heard they were releasing a book after visiting the restaurant last year, I knew I needed it for the cacio e pepe recipe alone.
You can tell a lot of love went into this book. Even as a vegetarian, there are plenty of recipes I can't wait to create.

[Briann · Rating 3 out of 5]

I won this cookbook in a giveaway, and although I’ve never been particularly included toward cooking, I was excited to win a cookbook that had simple, approachable recipes. Furthermore, the cookbook taught me more about pasta and cooking techniques.

[Tami · Rating 5 out of 5]

This cookbook not only gives you delicious pasta recipes, but it also talks about the history of authentic Italian cooking. Why pasta and family are important. It describes how to make the noodles, the sauces, etc. The pictures are beautiful. If you love pasta, you will want this book.

[Megan · Rating 5 out of 5]

The pictures were stunning. The recipes made my mouth water. The stories kept me interested. My only issue was that I couldn't see half of the recipes because of the formatting of the book. I'm not going to fault the author on that though.