RECIPE: Wild boar ragu with Chef Jim Oppat from Andiamo

Start by making the pasta dough with semolina flour, white flour, egg, and olive oil.

Knead the dough for about 1-2 minutes until it has a nice texture.

Move the dough to the counter and continue working it by hand.

Pass the dough through a pasta machine starting at the thickest setting, gradually making it thinner.

Keep a little semolina on hand to prevent the cut pasta from sticking together.

Cut the pasta into fettuccine and sprinkle with flour or semolina to help it dry.

Boil a large pot of salted water for cooking the pasta.

Cook the fresh pasta for about 60 seconds in the boiling water, avoiding overcooking.

Do not rinse the pasta after draining to keep the starch and flavor.

Equipment Needed

Spice Level:

Dietary

Allergens