Pappardelle al Cinghiale is a tasty course, typical Sienese cooking. It's macaroni. It's pasta homemade in a wild boar sauce.
Recipe courtesy of Il Pozzo
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Pappardelle al Cinghiale
Total:
1 hr 25 min
Prep:
30 min
Inactive:
30 min
Cook:
25 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr 25 min
Prep:
30 min
Inactive:
30 min
Cook:
25 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Macaroni:
Wild boar sauce:

Directions

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.

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