Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It's macaroni. It's pasta homemade in a wild boar sauce.
- 4 eggs
- 14 ounces (400 grams) flour
Wild boar sauce:
- 2 onions, chopped
- 1 sprig rosemary
- 1 stalk celery, chopped
- Olive oil
- 10 1/2 ounces (300 grams) tomatoes, chopped
- 14 ounces (400 grams) wild boar meat, minced
- Freshly grated nutmeg
Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes.
Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.
Drain the pasta and add to the sauce. Toss until the pasta is well coated.