Fresh Egg Pappardelle with Wild Boar Sauce

Potent and gamey wild boar enjoys a center spot in this hearty homemade pasta dish - just what you need to warm up a chilly fall day.

  • ( Scored 5 on 1 reviews )

Nina:

I love this dish so very much - I'm always on the lookout for new ingredients to try out, and am a big fan of game meats, so this was a total no bra...

read all reviews...

With the advent of game meat playing an ever more central role in home-cooked meals, wild boar is a forerunner game meat in classic Italian dishes.  Historically a seasonal deal available only during traditional hunting months, with good quality frozen meats now available year round at your specialty grocer or butcher's shop, this is a great recipe to test out when you're looking to broaden your ingredients list.  

Wild boar has a vivid, rich flavor with foresty nuances and wood-like flavors. A lean red meat, boar is ideal  anyone in need of a nutritious take on classic beef dishes.  Slow cooking or braising brings out the best of this delicacy, and the tomato adds a hint of sweetness otherwise overlooked in other preparations.  Pair this with a rough-textured fresh egg pappardelle recipe that eagerly soaks up the boar ragù sauce, and your loved ones will be in for a true Tuscan treat.

Want to learn how to make fresh pasta like a pro? Join one of our live cooking classes with our professional Italian chefs to learn all the secrets to home-made pasta!

Be sure to serve with a very full-bodied local red wine, and give yourself time to recuperate after your lunch, because you're going to need some time to digest!  This classic Italian recipe is a beloved family favorite here in Tuscany, and we're sure this adoration will transfer over seamlessly to our friends across the globe.

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Ingredients

play video recipe for 4 servings

Fresh Wild Boar Ragout sauce

  • Wild boar 400 grams (loin, one piece)
  • Onion 1
  • Celery (Stalk) 1
  • Carrot 1
  • Bay leaf as needed
  • Garlic Cloves 1
  • Canned tomato 200 grams
  • Red wine 1 cup
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Black Pepper as needed

Homemade Pasta Dough for Pappardelle with Wild Boar Ragù

  • Semola flour 400 grams
  • Egg 4

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi

0.75l

This Amarone can be described in two words: genius and composure

View product

Preparation

play video recipe

for 4 servings

Step

1

Of 4

Prepare the fresh egg pappardelle

In medium bowl, blend semola flour with eggs, knead to reach soft, smooth consistency that holds its shape with formed into ball.

Continue kneading dough with palm of your hand on floured working surface. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.

tagAlt.Pappardelle 01 pasta
tagAlt.pappardelle palla

Step

2

Of 4

Prepare the wild boar sauce

Carefully dice meat into small cubes about 1/2cm wide. Peel and finely dice carrot, set aside.  Finely dice celery, set aside.  Peel and finely mince garlic, set aside.  

Coat bottom of medium sauté pan with extra-virgin olive oil, and add carrot, celery, onion, bay leaf and garlic. Allow to cook until softened and nicely golden-brown.

Add boar meat and allow to brown over high heat for a few minutes. Adjust to taste with salt and freshly ground black pepper, cook meat a few minutes longer.  Add red wine. Once wine has evaporated, add tinned tomatoes and allow to cook for at least 1 hour, or until meat is softened and tender.

Step

3

Of 4

Shape and prepare the egg pappardelle

Remove plastic wrap, and shape dough into rectangle form approximately width of pasta machine you’ll be using. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each times it passes through machine.

Dust both sides well of dough well with semola flour and roll dough lengthwise into small rolls, place onto wooden cutting board. Using sharp knife, cut each roll into large slices about 2-3cm thick. Unroll pappardelle to avoid sticking. Wrap into nest shapes and place onto wooden cutting board or plastic-lined kitchen tray well-dusted with semola.

tagAlt.pappardelle stendi
tagAlt.pappardelle taglia

Step

4

Of 4

Cook the pappardelle and finish dish

In large soup pot boil salted water. Add pappardelle and allow to cook for 2-3 minutes. 

Drain well, add to pan with boar sauce and blend well to combine flavors. Place one serving into individual dishes, garnish with a drizzle with olive oil. Serve immediately.

tagAlt.pappardelle cuoci

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi

0.75l

This Amarone can be described in two words: genius and composure

View product

...Great Italian Goddies!

Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi

0.75l

This Amarone can be described in two words: genius and composure

View product

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product

Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

0.75l

The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

View product

Capitel Monte Olmi - Amarone Valpolicella DOCG Classic Reserve - Tedeschi

0.75l

This Amarone can be described in two words: genius and composure

View product

Rafaèl - Valpolicella Classic Superior DOC Wine - Tommasi

0.75l

Aromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.

View product

Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

0.75l

The "Storia di Famiglia"wine is a Chianti Classico, one of the most beloved wines produced by Cecchi and well known in Italy

View product

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Reviews

Nina Thursday 3rd of September 2020

Wild boar is wildly delicious

I love this dish so very much - I'm always on the lookout for new ingredients to try out, and am a big fan of game meats, so this was a total no brainer when I saw it listed. The combination of a traditional ragù sauce with a non-traditional meat (at least for our standards here in the US - from what I gather boar is fairly frequent in Tuscan cuisine) is a huge pull for me, and I was totally rewarded after the prep work. Most of it went by quickly since the sauce is the big cooker and the pasta dough is a pretty straightforward process. I wonder if some extra herbs would make this better or worse - something like juniper? In any event, loved it to pieces and next time I'm at the butcher's, I know what I'm getting my wild boar for!

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