A traditional Piedmontese recipe that combines tajarin, thin egg tagliolini, with a flavorful wild boar ragout. The pasta is made according to chef Enrico Crippa's recipe, while the ragout is a reinterpretation by La Cucina Italiana.
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Knead the flour and semolina with the eggs until you have a smooth dough.
Let the dough rest for 30-40 minutes.
Roll out the pasta with the proper machine into thin sheets.
Let the sheets dry for at least 1 hour on both sides.
Cut the sheets into strips to make the tagliolini (tajarin).
Prepare the ragout by finely chopping celery, carrot, and half an onion and sautéing them in a saucepan with a drizzle of oil.
Add the minced wild boar and brown for 5 minutes.
Deglaze with a glass of red wine.
Add a tablespoon of tomato paste and the tomato pulp.
Flavor with a chop of thyme, sage, and rosemary.
Cook the ragout for about 1 hour and 30 minutes, adjusting the salt at the end of cooking.
Boil the tagliolini in salted boiling water for 2 minutes.
Drain the tagliolini into the pot with the wild boar ragout.
Finish the seasoning with a sprinkle of Grana and toss the pasta with a little cooking water.
Pasta roller machine
Recipe inspired by three-Michelin-star chef Enrico Crippa and reworked for wild boar ragout.
Italia, Lombardia
| Energy (kcal) | 171.91 |
| Carbohydrates (g) | 26.81 |
| of which sugars (g) | 1.53 |
| Fat (g) | 2.62 |
| of which saturates (g) | 0.85 |
| Protein (g) | 10.61 |
| Fibre (g) | 1.17 |
| Salt (g) | 0.04 |
