• Wild Boar (shoulder and neck) * use the same weight of meat as vegetables for this dish
  • Pork sausage meat
  • 10 red potatoes
  • Celery
  • Red Onion
  • Carrot
  • Chianti
  • 375g Egg Yolks
  • 500g White flour
  • 150g Semolina
  • Rosemary, Sage, Salt and Pepper
  • Olive oil
  • Lardo* optional
  • Tomato puree


Place your red potatoes into a pre heated oven at 400°F for 20 minutes to bake.

Prepare your soffritto – finely dice your carrots, onion and celery into similar sized pieces.  (retain any scraps for use in a vegetable broth).  Line the base of a pan with Olive oil and place on the heat.  Add the diced vegetables and a good pinch of salt and cook through.

Chop the wild boar into even pieces, remove the skins from the sausages and mix with the boar, finely chop some Lardo is you are using it.   Add olive oil to a frying pan and heat add the meat in to sear in batches so you do not overcrowd the pan, this will take around 10 – 15 minutes to remove all the water from the meat.  When all browned off pour into a large deep pan.

Bring a pan of water to the boil to make the broth.  Add the trimmings from the boar together with the peelings from the vegetables.

Finely cut a handful of Rosemary and chop 4 sage leaves.  Deglaze your vegetable pan with Chianti.  Add the vegetables to the meat and add more chianti (around ¾ of a bottle).  Cook on a high heat to burn off the alcohol, then reduce the heat and slowly add the broth until all the meat is covered.  Add three tbsp of chopped rosemary and two tbsp of tomato puree.  Cook for around an hour until the meat is tender.

Make the pasta by separating your eggs and retaining the yolks, you need 375g.  Add 500g of white flour and 150g of semolina to a large mixing bowl and mix through the yolks.  When the yolks have been absorbed by the flour then start to work the dough with your hands.  When the mixture is coming together add a small amount of water.   Work the pasta until it becomes smooth and firm.   Cover with a plastic wrap and allow to rest in a fridge for 30 minutes.

Remove the baked potatoes from the oven and scoop the centres into a ricer.  Grate over parmesan then add a tbsp of chopped rosemary and a tbsp of tomato puree.  Season with salt and pepper.

Remove your dough from the fridge and cut off a slice before flattening with a rolling pin. (if your pasta sticks then use a sprinkle of semolina flour on your surfaces).  Feed the dough through a pasta roller until you achieve a fine strip of pasta and then using a pastry cutter create circles.  Fill a piping bag with the potato mixture and pipe a small portion into the centre of each pasta circle.  Brush the edge of the pasta with a little wate, fold each circle in half and then bring the ends together to form little hats.  

Add the pasta to boiling water for 4 – 5 minutes, do not overcrowd the pan.   Take a portion of the ragu and add to a frying pan, add a scoop of water and a sprinkle of olive oil before placing a portion of the pasta into ragu.   Traditionally chefs add air to the mix which is why they toss the mix.  When the sauce has coated the pasta then plate.   Finish with Pecorina cheese and a sprig of parsley.