Hand-Cut Cocoa Tagliatelle with...Hand-Cut Cocoa Tagliatelle with Wild Boar Ragù & Juniper-Infused Pecorino

An exquisite, rustic yet refined Tuscan masterpiece featuring artisanal cocoa-infused fresh pasta tossed in a deeply savory, 4-hour slow-braised wild boar ragù, finished with aromatic juniper-infused Pecorino Romano.

Ingredients

Cooking Instructions

1. 01

   Sift the 00 flour and cocoa powder together onto a wooden pasta board. Create a wide well in the center, add the egg yolks and whole egg, and gently whisk with a fork, gradually incorporating the flour until a shaggy dough forms.

2. 02

   Knead the dough vigorously by hand for 10 minutes until perfectly smooth, elastic, and velvety. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

3. 03

   In a heavy-bottomed copper or cast-iron Dutch oven, heat the extra virgin olive oil over medium-low heat. Add the minced pancetta and render slowly until golden and crisp.

4. 04

   Increase the heat to medium-high. Add the finely diced wild boar shoulder in batches, searing until a deep, dark caramelization is achieved on all sides. Remove the meat with a slotted spoon and set aside.

5. 05

   Lower the heat to medium. Add the onion, carrot, celery, and garlic (soffritto) to the pan, scraping the brown bits from the bottom. Cook slowly for 10 minutes until soft, sweet, and translucent.

6. 06

   Pour in the Chianti Classico to deglaze, turn the heat to high, and reduce the wine by half. Return the seared boar and pancetta to the pot along with the crushed San Marzano tomatoes, rosemary, and bay leaves.

7. 07

   Bring to a gentle simmer, cover with a parchment cartouche and the lid, and cook on ultra-low heat for 3 to 4 hours. The meat should be melt-in-the-mouth tender. Season to taste with sea salt and fresh black pepper.

8. 08

   While the meat braises, roll out the rested cocoa pasta dough through a pasta machine down to sheet thickness #6 (approx. 1.5mm). Lightly dust with semolina, gently fold, and cut by hand into 3/4-inch wide tagliatelle ribbons. Unfurl and dry on a rack.

9. 09

   In a small mortar and pestle, grind the toasted juniper berries into a fine powder. Thoroughly mix the juniper powder with the finely grated Pecorino Romano cheese and set aside.

10. 10

    Cook the fresh cocoa tagliatelle in a large pot of boiling, salted water for 2 to 3 minutes until al dente. Reserve 1 cup of starchy pasta water, then drain the pasta.

11. 11

    Transfer the pasta directly into the wild boar ragù over low heat. Toss vigorously, adding a splash of the reserved pasta water to emulsify the sauce, ensuring every strand of cocoa pasta is beautifully glazed.

12. 12

    Twirl the pasta into elegant nests inside warm, shallow bowls. Generously top with the juniper-infused Pecorino Romano and finish with a thread of raw, ultra-premium extra virgin olive oil.