Hand-rolled pappardelle
Ribbons of fresh egg pasta with slow-braised beef shin ragù and aged parmesan.
Price
£17
- Type
- Lunch
Bib Table Guide 2026
Overview
Hand-rolled pappardelle, explained.
Our pasta is rolled every morning by hand. The ragù is beef shin braised for six hours with red wine, tomato and a little orange peel, and the dish is finished in the pan with butter and parmesan.
Highlights
- 01Fresh egg pasta rolled daily
- 02Six-hour braised beef shin
- 03Thirty-month aged parmesan
- 04Half portions available at lunch
How it works
- 1
Pasta is cut to order from the morning's sheets
- 2
Cooked for ninety seconds and tossed through the ragù
- 3
Finished with butter, parmesan and black pepper
Good to know
- Contains gluten, egg, dairy and celery
- Half portion £10 at lunch
- Vegetarian mushroom ragù available on request
Questions? Call 0117 496 0732 and talk to our chefs.
How it works
Getting started is simple.
Here's what to expect when you choose Salt & Ember, from first hello to the finished result.
Keep exploring
You might also like.
More from Salt & Ember that pairs well with this one.
Pasta01Wild mushroom risotto
Carnaroli rice, foraged mushrooms, brown butter and a crisp sage leaf.
Small plates02Wood-fired flatbread
Blistered sourdough flatbread with whipped cultured butter and smoked sea salt.
Small plates03Burrata & heritage tomatoes
Creamy burrata, sweet heritage tomatoes, basil oil and toasted seeds.
Small plates04Crispy pork belly bites
Slow-cooked outdoor-reared pork belly with apple ketchup and pickled chilli.
Mains05Fish of the day
Line-caught fish cooked over embers with brown shrimp butter and sea greens.
Mains06Dry-aged ribeye
35-day dry-aged grass-fed ribeye with beef-fat chips and peppercorn sauce.
Mains07Whole roast celeriac
Salt-baked celeriac with hazelnut dukkah, pickled apple and celeriac cream.
Mains08Sunday roast
Rare-breed beef or porchetta with all the trimmings and proper gravy.
“The flatbread alone is worth the trip. We've been coming to Salt & Ember every month for a year and it's never been anything less than brilliant.”
Hannah W. · 4.9 average from guests
Get started
Ready when you are. Book a table today.
Tell us what you need and our chefs will take it from there. It's quick, there's no obligation and we reply the same day.