Our Pappardella Recipe
Homemade pasta, wild boar, orange
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Ingredients
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Pasta
Wild Boar Ragu
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs and gradually incorporate the flour until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin to about 1/8 inch thick. Cut the dough into wide strips to form pappardelle.
Wild Boar Ragu Preparation
- 4
- 5
Cook the Wild Boar
Add the ground wild boar meat to the skillet. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
- 6
Add Liquids
Pour in the red wine, allowing it to simmer for about 5 minutes until slightly reduced. Stir in the crushed tomatoes, orange zest, orange juice, salt, and black pepper. Bring to a simmer.
- 7
Simmer the Ragu
Reduce the heat to low and let the ragu simmer uncovered for 30-40 minutes, stirring occasionally until thickened.
- 8
Finish with Parsley
Before serving, stir in the chopped fresh parsley for added flavor.
Assembly
- 9
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 a little pasta water.
- 10
Combine Pasta and Ragu
Add the cooked pasta to the ragu, tossing gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 11
Serve
Plate the pappardelle with wild boar ragu and garnish with additional parsley if desired. Enjoy!
