Pappardelle Al Cinghiale Recipe

Instructions

1. 1

   Make the Pappardelle

   In a large bowl, combine the flour and salt. Create a well in the center and crack in the eggs.

2. 2

   Using a fork, beat the eggs and gradually incorporate the flour until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

3. 3

   Roll out the Pasta

   After resting, divide the dough into four portions. Roll each portion out into thin sheets using a pasta machine or a rolling pin. Cut into wide strips (about 1 inch) to form pappardelle.

4. 4

   Prepare the Wild Boar Sauce

   In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing until softened (about 5-7 minutes).

5. 5

   Add the minced garlic and cook for another minute.

6. 6

   Add the wild boar meat, browning it on all sides.

7. 7

   Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 5 minutes.

8. 8

   Add the crushed tomatoes, bay leaf, salt, and black pepper. Reduce heat to low and let it simmer for 1.5 to 2 hours, stirring occasionally.

9. 9

   Cook the Pappardelle

   Bring a large pot of salted water to a boil. Add the pappardelle and cook for about 3-4 minutes until al dente. Drain and reserve a bit of pasta water.

10. 10

    Combine and Serve

    Toss the pappardelle with the wild boar sauce, adding a bit of reserved pasta water if needed for consistency. Serve hot, garnished with chopped parsley.