Pasta and Wild Boar Meatballs with Abruzzo Wine
Serves: 4 servings
  • 700g durum wheat flour
  • 1 spoon of salt
  • 2 cups of water
  • 100g parmigiano cheese
  • 1 egg
  • 1 onion
  • ¼ cup parsley
  • 1 pound minced wild boar meat
  • ½ cup carrots
  • ½ cup celery
  • 2 cups tomato sauce
  1. Make the meatballs with the wild boar minced meat, parsley, parmigiano cheese and egg. Pan-fry them with the onion, carrots, celery and parsley. Add the tomato sauce and cook it for about an hour.
  2. Knead the dough made with flour, salt and water, then roll it out and cut it quite thick using a special pasta cutting tool called the “chitarra” (If you don't have one, simply roll up the sheets of pasta cigar-style, then use a sharp knife or cleaver to cut them into noodles). This results in a squared-shaped spaghetti pasta called “maccheroni”. Cook it ‘al dente’ in boiling water and season it with the sauce.
Recipe by Honest Cooking at