Pappardelle Recipe
Wide house made noodles, wild boar Ragu, Kalamata olives and capers
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Ingredients
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Fresh Pappardelle
Wild Boar Ragù
Finishing & Garnish
Method
Fresh Pappardelle
- 1
Make the dough
On a clean work surface mound the tipo 00 and semolina flours and make a deep well in the center. Crack the 4 eggs and extra yolk into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, whisk the eggs gently while gradually incorporating flour from the inner walls until a shaggy dough forms. If the dough feels dry, add water 1 tablespoon at a time (up to 2) until it comes together.
- 2
Knead and rest
Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.
- 3
Roll and cut
Divide the dough into 4 pieces. Flatten one piece and feed through a pasta machine at the widest setting several times, folding once or twice, then progressively narrow the setting until you reach about 1.5–2 mm thickness. Using the pappardelle cutter or a sharp knife, cut strips 3/4–1 inch wide. Dust with semolina to prevent sticking and lay strands on a drying rack or floured board while you finish remaining dough.
Wild Boar Ragù
- 4
Prepare and brown the meat
Pat the wild boar cubes dry and season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. In batches so as not to overcrowd, brown the meat on all sides until deeply caramelized, about 6–8 minutes per batch. Remove browned pieces to a plate and set aside.
- 5
Sweat the soffritto
Reduce heat to medium, add remaining 1 tablespoon olive oil. Add chopped pancetta (if using) and cook 2–3 minutes. Add onion, carrot and celery; cook gently until softened and translucent, about 8–10 minutes. Stir in minced garlic and rehydrated porcini, cook 1 minute until fragrant.
- 6
Deglaze and simmer
Add tomato paste and cook 2 minutes to caramelize. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Increase heat and reduce wine by half, about 4–6 minutes. Return browned boar to the pot, add crushed tomatoes, beef/game stock, bay leaves, rosemary and thyme. Bring to a gentle simmer.
- 7
Braise low and slow
Cover partially and simmer gently for 2 to 2.5 hours, stirring occasionally, until boar is tender and the sauce has thickened. If sauce reduces too far, add up to 1/2 cup water or stock. Toward the end, remove bay leaves, taste and adjust seasoning with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper as needed.
- 8
Finish ragù
Once meat is fork-tender, remove a few pieces and shred lightly with two forks, then return to the pot to incorporate. Stir in half the Kalamata olives and 1 tablespoon of capers to the ragù, reserving the rest for finishing. Keep warm over the lowest heat until ready to toss with pasta.
Assembly & Garnish
- 9
Cook the pappardelle
Bring a large pot of salted water to a rolling boil. Add fresh pappardelle and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1 cup of pasta cooking water, then drain the pasta.
- 10
Finish the dish
Add the drained pasta to the pot with ragù (or transfer ragù to the pasta pot). Toss gently over low heat, adding splashes of reserved pasta water as needed to marry the sauce and coat the noodles, about 1–2 minutes. Stir in remaining Kalamata olives, remaining capers, 1 tablespoon olive oil and half the grated Parmigiano-Reggiano to bind.
- 11
Plate and garnish
Divide pappardelle among 4 warm plates. Sprinkle each portion with remaining Parmigiano-Reggiano, chopped parsley, and a light grating of lemon zest if using. Finish with a small drizzle of extra-virgin olive oil and a crack of freshly ground black pepper. Serve immediately.