tagAlt.Pappardelle with Boar Ragu

Fresh Pappardelle with Boar Ragù

Fresh hand-made pasta with wild boar sauce: traditional ingredients for a pasta dish you will absolutely love!

  • ( Scored 5 on 1 reviews )

tania:

Pappardelle cinghiale are without a doubt the first thing I order when I arrive in Italy. Now we can make them at home with this extra-easy recipe! Wo...

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Wild boar not be the first gourmet goodie that pops into mind when you think of Florence, but it does enjoy a place of local pride in many a neighborhood trattoria. Typically available during the colder autumn and winter months, I myself have delighted in many a dish of steaming fresh egg papardelle with a riotously rich tomato sauce studded with pieces of boar loin throughout my dish. It's one of the dishes of my childhood, and one that I've passed on to my own children with great success.
The richness of fresh handmade egg pappardelle provides the perfect partner in crime for the dense, woody aromas of boar, and while this dish might not be your go-to fresh pasta recipe for mid-August, it become a coveted family recipe to make in the heart of winter. A dish that lets you show your own heart in the kitchen, while bringing a little international flavor to the table.
Following the Mamablip recipe, learn how to prepare fresh egg pappardelle, and if you feel like experimenting, try pairing another meat-based sauce with this Italian noodle and see how it all pans out. Be sure to match this classic Italian pasta recipe with a full-bodied, handsome red wine - might we suggest a fabulous Chianti wine while we stay on a Tuscany trend?!
Let us know on our social media pages what you think of this recipe and if you've got any tricks you used to make the cooking process all your own! If you love this meaty Tuscan classic, be sure to check out our recommended Journey into the World of Italian Wines, a Live Class held by Filippo Bartolotta, where you'll learn how to pair magnificent wines with super-classic Italian dishes just like this one!

Ingredients

for 4 servings

Pappardelle with Boar Ragù - Pappardelle Ingredients

  • Semola flour 400 grams
  • Egg (Medium Yellow) 4

Pappardelle with Boar Ragù - Boar Ragù Ingredients

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

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Filippo Bartolotta

Filippo Bartolotta

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Preparation

for 4 servings

Step

1

Of 3

Make pasta dough

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.

Remove plastic wrap, continue kneading dough while shaping into rectangle form approximately the 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.

Step

2

Of 3

For sauce

Carefully dice meat into small cubes about .5cm wide. Heat medium sauté pan and coat bottom with extra-virgin olive oil. Place carrot, celery, onion, garlic, and fresh herbs. 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, 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 3

Cook pappardelle and finish dish

In large pot boil salted water. Add pappardelle and allow to cook for a few 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 of olive oil. Serve immediately.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

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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

...Great Italian Goodies!

Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

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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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Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

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Unquestionably Masciarelli's most famous label, dedicated to his beloved wife who changed his life.

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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

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

View product

Catullo - Vapollicella Ripasso Classico Superiore Wine - 2017 vintage by Bertani

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Catullo is the Vapollicella Ripasso Classico Superior by Bertani. Spicy notes of vanilla and chocolate.

View product

Amore e Follia - Tuscany IGT Wine - Podere le Ripi

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Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

View product

Riserva Marina Cvetic - Montepulciano of Abruzzo DOC Wine - Masciarelli

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Unquestionably Masciarelli's most famous label, dedicated to his beloved wife who changed his life.

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Reviews

tania Monday 18th of January 2021

Pappardelle with Cinghiale, a must in Italy, and now at home!

Pappardelle cinghiale are without a doubt the first thing I order when I arrive in Italy. Now we can make them at home with this extra-easy recipe! Wow!

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