Pappardelle with Wild Boar Ragu Recipe

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.

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.

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.