Cesanese With Cocoa Pappardelle Recipe
Wild boar ragu, parmigiano
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Ingredients
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Pappardelle
Wild Boar Ragu
Method
Pappardelle Preparation
- 1
Make the Dough
In a large bowl, mix the flour, cocoa powder, and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll and Cut the Pasta
After resting, roll out the dough with a pasta machine until thin, then cut into wide strips (pappardelle). Dust with flour to prevent sticking.
Wild Boar Ragu Preparation
- 4
- 5
Cook the Wild Boar
Add the ground wild boar to the pan and cook until browned, breaking it apart with a spoon.
- 6
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes before adding the red wine. Let it simmer until reduced by half.
- 7
Add Broth and Season
Pour in the beef broth, add thyme, salt, and pepper. Bring to a simmer and cook for about 45 minutes until thickened.
Cooking the Pappardelle
- 8
Cook the Pasta
In a large pot of salted boiling water, cook the pappardelle for about 3-4 minutes or until al dente. Drain and reserve some pasta water.
Serving
- 9
Combine and Serve
Toss the cooked pappardelle with the wild boar ragu, adding reserved pasta water as needed. Serve hot topped with grated Parmigiano cheese.
