tagAlt.Pappardelle with Boar Ragu

Handmade Pappardelle with Wild Boar Ragu: A Tuscan Classic

Artisan egg pasta with wild boar ragù: a delicious journey into authentic Tuscan flavors.
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tania:

Pappardelle cinghiale are without a doubt the first thing I order when I arrive in Italy. Now we can make them at home with this extra-easy recipe! Wo...

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tagAlt.Pappardelle with Boar Ragu

While wild boar may not be the first food you think of when picturing Florence, this flavorful meat is a staple in many authentic Tuscan trattorias. Particularly cherished during the brisk autumn and winter seasons, I remember countless comforting meals of fresh egg pappardelle blanketed in a rich tomato sauce, brimming with succulent pieces of wild boar.
This recipe is steeped in family tradition for me, having been passed down and enjoyed by generations. The silky texture of homemade pappardelle pairs perfectly with the complex, earthy flavors of wild boar, making this dish especially satisfying when the weather is cold. Though not a dish for the height of summer, it is truly a heartwarming favorite that comes to life as part of winter feasts.
Learning to prepare this Tuscan specialty allows you to express your culinary creativity and bring an authentic touch of Italy to your own kitchen. This guide will show you how to craft fresh egg pappardelle from scratch—feel free to try the pasta with other ragùs as well, such as beef, duck, or even mushroom for a vegetarian twist. For a classic pairing, serve your dish with a bold red wine like Chianti, which complements the flavors beautifully.
Share your creations and tips on social media! If you’re inspired by this Tuscan favorite, consider exploring the world of Italian wines with our recommended Journey into the World of Italian Wines to enhance your culinary experience. Buon appetito!

Ingredients

for 4 servings

Pappardelle with Boar Ragù - Pappardelle Ingredients

  • Semola flour 400 grams
  • Egg (Medium Yellow) 4

Pappardelle with Boar Ragù - Boar Ragù Ingredients

  • Wild boar 400 grams
  • Onion 1
  • Celery (Stalk) 1
  • Carrot 1
  • Garlic Cloves 1
  • Canned tomato 200 grams
  • Red wine 1 cup
  • Salt as needed
  • Extra-virgin olive oil as needed

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Preparation

for 4 servings

Step

1

Of 3

Prepare the Fresh Egg Pasta Dough

Start by mixing semola flour and fresh eggs in a medium bowl, stirring until a soft, smooth dough forms and holds together when shaped into a ball.

Turn the dough onto a floured surface and knead with the heel of your hand until it turns elastic, supple, and compact. Shape into a ball, cover tightly with plastic wrap, and let it rest at room temperature for at least 15 minutes—this rest is crucial for achieving the ideal texture.

After resting, remove the wrap and shape the dough into a rectangle roughly the width of your pasta machine. Begin rolling the dough through the machine, dusting with semola flour as necessary to prevent sticking. Adjust the machine settings to thin the dough with each pass, aiming for a final thickness of about 1–1.5 mm.

Liberally dust both sides with semola. Roll up the sheet lengthwise, then cut into wide ribbons, about 2–3 cm thick, using a sharp knife. Unroll the pappardelle, shape into loose nests, and set aside on a floured wooden board or a baking tray lined with parchment and more semola.

Step

2

Of 3

Craft the Wild Boar Ragù

Dice the wild boar loin into small cubes, about 0.5 cm wide, for even cooking and rich texture. Warm a medium sauté pan with a generous amount of extra-virgin olive oil. Add finely chopped carrot, celery, onion, garlic, and a bundle of fresh herbs like rosemary and sage. Sauté until the vegetables are soft and golden, forming a fragrant base.

Increase the heat and add the boar meat, browning it thoroughly to seal in the juices and flavor. Season with salt, then deglaze with a hearty red wine, such as Chianti, letting the alcohol evaporate. Stir in quality tinned tomatoes and simmer gently for at least 1 hour, until the meat is tender and the sauce thickens. Adjust seasoning to taste as needed.

Step

3

Of 3

Cook the Pappardelle and Serve

Bring a large pot of salted water to a vigorous boil. Add the fresh pappardelle and cook for just a few minutes—fresh pasta cooks quickly, so monitor for the perfect al dente bite. Drain well.

Immediately transfer the pappardelle to the pan with the wild boar ragù. Toss over low heat to blend the flavors, ensuring the pasta is thoroughly coated. Serve in warmed bowls, finishing each portion with a drizzle of extra-virgin olive oil. Enjoy while hot for the best taste and texture.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

tania Monday 18th of January 2021

Pappardelle with Cinghiale, a must in Italy, and now at home!

Pappardelle cinghiale are without a doubt the first thing I order when I arrive in Italy. Now we can make them at home with this extra-easy recipe! Wow!

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