Traditional Piedmontese recipe that combines tajarin, thin egg tagliolini, with a flavorful wild boar ragù. The pasta is made according to chef Enrico Crippa's recipe, while the ragù is a reinterpretation from La Cucina Italiana.
Knead the flour and semolina with the eggs until a smooth dough is obtained.
Let the dough rest for 30-40 minutes.
Roll out the pasta with the appropriate pasta machine into thin sheets.
Allow the sheets to 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 pan with a drizzle of oil.
Add the minced wild boar and sauté for 5 minutes.
Deglaze with a glass of red wine.
Add a tablespoon of tomato paste and the tomato pulp.
Flavor with a mix 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 pan with the wild boar ragù.
Complete the seasoning with a sprinkle of grana and toss the pasta with some cooking water.
Macchinetta per stendere la pasta
Recipe inspired by three Michelin star chef Enrico Crippa and revisited for wild boar ragù.
Italy, Lombardia
