Ingredients
Scale
Pasta
- 700 g durum wheat flour
- 1 spoon of salt
- 2 cups of water
Meatballs
- 100 g parmigiano cheese
- 1 egg
- 1 onion
- 1/4 cup parsley
- 1 pound minced wild boar meat
- 1/2 cup carrots
- 1/2 cup celery
- 2 cups tomato sauce
Instructions
- 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.
- 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.