Chestnut Pappardelle with Wild Boar Ragu

A rich and hearty Italian-inspired pasta dish featuring wild boar. The chestnut flour in the pasta adds a nutty flavor!

Ingredients
‍
For the Chestnut Pappardelle:

‍

• 200g chestnut flour
• 200g 00 flour (or all-purpose flour)
• 4 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
  ‍

For the Wild Boar Ragu:

‍

• 500g wild boar shoulder, cut into small chunks
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 150ml red wine (it would  
• 400g canned San Marzano tomatoes, crushed
• 2 tbsp tomato paste
• 250ml beef or game stock
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• 1/2 tsp crushed red pepper flakes (optional)
• 3 tbsp olive oil
• Parmigiano Reggiano    
  ‍

Instructions
‍Make the Chestnut Pappardelle

1. Make the Chestnut Pappardelle
2. On a clean surface or in a bowl, mix the chestnut flour, 00 flour, and salt.
3. Make a well in the center and crack in the eggs. Add olive oil.
4. Using a fork, gradually incorporate the flour into the eggs.
5. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
6. Roll out the dough to about 1.5mm thickness and cut into wide ribbons (about 2cm wide) for pappardelle. Dust with flour and set aside.

‍

Make the Wild Boar Ragu
‍

1. Heat olive oil in a heavy-bottomed pot over medium heat.
2. Season the wild boar with salt and pepper, then sear the meat in batches until browned. Remove and set aside.
3. In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened.
4. Add garlic and tomato paste, cooking for another 2 minutes.
5. Deglaze with red wine, scraping up any browned bits. Let it reduce by half.
6. Return the wild boar to the pot, then add crushed tomatoes, stock, rosemary, thyme, bay leaves, and red pepper flakes.
7. Lower the heat and simmer gently for about 2 to 3 hours, stirring occasionally, until the meat is tender and the sauce has thickened. Remove herb stems and shred the meat into the sauce.

‍

Cook the Pasta & Assemble
‍

1. Bring a large pot of salted water to a boil.
2. Cook the chestnut pappardelle for 4-6 minutes. Drain, reserving some pasta water.  
3. Toss the pasta with the wild boar ragu adding a splash of pasta water if needed.
4. To Serve:  Plate the pasta and top with freshly grated Parmesan and chopped parsley.

Pair the finished pasta dish with a bold red wine like Barolo or Brunello di Montalcino.