Ingredients
- 2 tablespoon olive oil
- 1 lb ground wild boar
- 1 small onion
- 2 garlic cloves
- ¼ cup white wine
- 2 cups Kettle & Fire Beef Broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme
- Sea salt
- Black pepper
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- Pinch of salt
- 2 tablespoon butter
- Pinch of thyme leaves
- ¼ cup pasta water
- ¼ cup Parmesan cheese
- Fresh parsley
Method
Make the Ragù
- Heat olive oil in a large skillet over medium heat. Add wild boar and cook until browned.
- Stir in onion and garlic; sauté until translucent. Add tomato paste and cook 4 minutes until caramelized.
- Deglaze with white wine and reduce by half.
- Add Kettle & Fire Beef Broth, thyme, salt, and pepper. Simmer on low until tender and reduced, about 1 hour.
Make the Pasta Dough
- On a clean surface, mound flour and create a deep well. Crack eggs into the center; add olive oil and salt.
- Use a fork to gradually pull flour from the edges into the eggs.
- Knead until smooth and elastic, 8–10 minutes. Wrap and rest 30 minutes.
Roll and Cut Tagliatelle
- Divide dough into two portions. Flatten the first and run it through the widest setting of a pasta roller.
- Continue rolling, narrowing the thickness each pass, until you reach a thin sheet (setting 6 or similar).
- Lightly flour, fold lengthwise, and slice into ¼-inch ribbons.
- Unfurl into nests and dust lightly. Repeat with remaining dough.
Cook and Finish the Pasta
- Bring a large pot of salted water to a rapid boil.
- Cook tagliatelle for 1 minute until just under al dente.
- Warm ragù in a saucier over medium heat.
- Add 2 tablespoon butter, thyme leaves, and ¼ cup pasta water. Reduce 2–3 minutes until glossy.
- Transfer pasta directly into the sauce. Toss and cook together for 90 seconds.