Pappardelle al Cinghiale

1. 1

   Mix together the flour and eggs until a dough is formed.

2. 2

   Knead the dough until it springs back when pushed with your finger, about 10 minutes.

3. 3

   Cover and let rest for 30 minutes.

4. 4

   Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick.

5. 5

   Cut into 3/4-inch wide ribbons.

6. 6

   Cook until al dente in boiling, salted water, about 2 to 3 minutes.

7. 7

   Saute onions, rosemary, and celery in olive oil until soft and starting to color.

8. 8

   Add tomatoes, wild boar, and grated nutmeg.

9. 9

   Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes.

10. 10

    Drain the pasta and add to the sauce.

11. 11

    Toss until the pasta is well coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.