Tajarin, the Piedmontese Tagliolini with Wild Boar Ragù

Knead the flour and semolina with the eggs until a homogeneous dough is obtained.

Let the dough rest for 30-40 minutes.

Roll out the pasta with the appropriate pasta 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 ragù by chopping celery, carrot, and half an onion and sautéing them in a saucepan with a drizzle of oil.

Add the ground 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 mixture of thyme, sage, and rosemary.

Cook the ragù for about 1 hour and 30 minutes, adjusting salt at the end of cooking.

Boil the tagliolini in salted boiling water for 2 minutes.

Drain the tagliolini into the wild boar ragù pot.

Complete the seasoning with a sprinkle of Grana cheese and toss the pasta with a little cooking water.