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Amber Menabrea Malloreddus with Wild Boar Ragu

Amber Menabrea Malloreddus with Wild Boar Ragu

Ingredients for 4 portions

Pasta dough

500g Semolina Rimacinata
260ml Amber Menabrea


500g Wild boar mince
20ml Extra virgin olive oil
100g Celery finely chopped
100g Onion finely chopped
100g Carrot finely chopped
1 Garlic clove
10g Rosemary
10g Thyme
10g Bay leaves
3g Juniper
1 tbls Tomato puree
1l Red wine
30g Grated Grana Padano
20g Chopped parsley
  Black pepper

Pasta dough

Slowly add Menabrea to Rimacinata and mix well to make the pasta dough. Leave the dough to rest at room temperature for approximately two hours and then start to make malloreddus.


Fry the minced wild boar with extra virgin olive oil until golden and leave on the side. Sweat celery, onion, carrots and garlic together with rosemary, thyme, bay leaves and juniper in a pan for a couple of minutes. Add the meat and tomato puree to the pan. Add the red wine and simmer for about 4-5 hours until the wine is reduced.


Roll little stripe of pasta, cut into cubes. The pasta is them shaped by pressing the cubes in the edge of a small piece of wood called su ciuliri (the riddle) thus obtaining a rounded shape of the pasta resembling a fat little bull.

In a big pot of salted hot boiling water cook the malloreddus for 2 to 3 minutes. Drain the pasta and add to the pan.

Cook together for 2-3 minutes and finish with Grana Padano. Season with salt, black pepper and parsley.


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