Chestnut Pappardelle with Wild Boar Ragu | PICAchef

Ingredients

• 200g chestnut flour
• 200g 00 flour (or all-purpose flour)
• 4 large eggs
• 1 tbsp olive oil
• 1/2 tsp salt
• 500g wild boar shoulder, cut into small chunks
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 150ml red wine (it would
• 400g canned San Marzano tomatoes, crushed
• 2 tbsp tomato paste
• 250ml beef or game stock
• 2 sprigs rosemary
• 2 sprigs thyme
• 2 bay leaves
• 1/2 tsp crushed red pepper flakes (optional)
• 3 tbsp olive oil
• Parmigiano Reggiano