Fresh Egg Pasta with Wild Boar Ragu
Category: First Courses
Servings: 4
Ingredients:
For the Pasta:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 400g |
| Eggs | 4 |
For the Wild Boar Ragu:
| Ingredient | Quantity |
|---|---|
| Wild boar meat | 5kg |
| Celery | 4 sticks |
| Carrots | 3 |
| White onions | 2 |
| Garlic | 3 cloves |
| Rosemary | 1 sprig |
| Red wine | 100ml |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 30g |
| Tomato concentrate | 75g |
| Thyme | to taste |
| Sage | to taste |
| Marjoram | to taste |
| Dark chocolate | 10g |
| Juniper berries | to taste |
| Vegetable broth | 1 liter |
| Additional carrot | 1 |
| Additional celery | 1 stick |
| Additional white onion | 1 |
| Red wine (for marinating) | 600ml |
| Black peppercorns | to taste |
| Bay leaves | 4 |
Instructions:
1. Preparing the Wild Boar Ragu:
-
Start by marinating the wild boar meat with the celery, carrots, and onions in 600 ml of red wine. Let the meat marinate for 12 to 24 hours in the refrigerator to tenderize and absorb the flavors.
-
In a large pot, prepare an aromatic soffritto (sautéed vegetable mixture) with the remaining celery, carrots, and onions. Add some of the rosemary, thyme, and sage, along with a spoonful of tomato concentrate. Sauté everything in extra virgin olive oil for a few minutes until softened and fragrant.
-
Once the vegetables are soft, add the marinated wild boar meat to the pot. Sear the meat on all sides to lock in the flavors.
-
Add 100 ml of red wine to the pan to deglaze, scraping up any browned bits from the bottom of the pot. Add the vegetable broth and bring everything to a simmer.
-
Let the ragu cook gently over low heat for about 2 to 3 hours, stirring occasionally. The meat should become tender and start to break apart easily. Adjust the seasoning with salt, pepper, and additional herbs such as rosemary, thyme, and bay leaves.
-
Once the ragu has cooked and the flavors have melded, remove the meat and shred it with a fork. Add the shredded meat back into the sauce, stirring in the dark chocolate and juniper berries to enrich the flavor of the ragu. Continue simmering for an additional 30 minutes to let the flavors fully combine.
2. Preparing the Fresh Pasta:
-
While the ragu is cooking, prepare the pasta. On a clean work surface, create a mound with the flour. Make a well in the center and crack the eggs into the well. Using a fork, gently beat the eggs, slowly incorporating the flour from the edges of the well as you go.
-
Once the eggs have absorbed some of the flour, begin to knead the dough by hand. If the dough is too sticky, add a little more flour; if it’s too dry, add a tiny bit of water. Knead the dough for about 10 minutes, until it is smooth and elastic.
-
Divide the dough into smaller portions and cover them with plastic wrap to prevent them from drying out. Working with one portion at a time, roll the dough through a pasta machine, starting at the widest setting (level 1). Gradually work your way to thinner settings, rolling the dough through each time.
-
Once the dough is thin enough, cut the sheets into strips about 2 to 4 cm wide. Form the pasta into nests by wrapping the strips around your fingers and placing them on a floured surface.
3. Cooking the Pasta:
-
Bring a large pot of salted water to a boil. Gently drop the pasta nests into the water and cook for about 2 to 3 minutes, or until the pasta rises to the surface and is tender but still slightly al dente.
-
Using a slotted spoon, remove the pasta from the water and add it directly to the pot with the wild boar ragu. Toss the pasta in the sauce to coat it evenly, allowing the pasta to soak up some of the rich flavors from the ragu.
4. Serving:
- Serve the fresh pasta with wild boar ragu immediately, garnished with a sprinkle of freshly ground black pepper and a drizzle of olive oil, if desired. The richness of the wild boar, complemented by the tender, freshly made pasta, will create a truly memorable and authentic Italian meal.
Enjoy your Homemade Fresh Pasta with Wild Boar Ragu – a true celebration of rustic Italian flavors, perfect for a cozy family dinner or an impressive meal for guests!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~800 kcal |
| Protein | ~40g |
| Carbohydrates | ~70g |
| Fat | ~40g |
| Fiber | ~5g |
| Sodium | ~400mg |
Note: Nutritional values are estimates and may vary based on exact ingredients and portion sizes.
This recipe combines traditional techniques with rich, savory flavors to create a truly exceptional dish that highlights the beauty of fresh, handmade pasta paired with a hearty wild boar ragu. It’s a meal that will transport you to the rolling hills of Tuscany with every bite!
