Lombrichelli
Lombrichelli are the fresh pasta symbol of Tuscia in the province of Viterbo, close cousins of Tuscan pici. Made simply with flour and water, they are hand-pulled to form long, irregular strands. The traditional recipe calls for them to be dressed with a rich wild boar ragù, a dish that tells the culinary story of the Lazio region, abundant in game.
Preparation
- 1
Prepare the ragù: finely chop the onion, carrot, and celery, then soften them in oil in a heavy pot for about 5 minutes.
- 2
Add the ground wild boar meat and stir vigorously until it loses its red color, about 8-10 minutes.
- 3
Pour in the red wine and let it evaporate completely over 5 minutes, then add the canned peeled tomatoes.
- 4
Bring to a boil, then reduce the heat to low. Let the ragù simmer slowly for at least 45 minutes, seasoning with salt and pepper to taste.
- 5
While the ragù simmers, prepare the pasta dough: mound the flour on a flat surface and create a well in the center.
- 6
Add the lukewarm water gradually, kneading by hand until you obtain a smooth, homogeneous mixture. Add salt to taste.
- 7
Knead vigorously for about 10 minutes until the dough becomes elastic, then let it rest covered for 15 minutes.
- 8
Break off a piece of dough and, with damp hands, pull it into a strand of pasta about half a centimeter thick, resembling a thick worm. Cut it into irregular lengths.
- 9
Bring salted water to a boil in a large pot and add the lombrichelli. They will cook in 4-5 minutes and rise to the surface.
- 10
Drain them al dente, transfer to a serving bowl, pour the hot wild boar ragù over them, and gently toss before serving.
Chef's Tips
The dough should be soft but not sticky: if too wet, add flour gradually. The wild boar ragù is the true star: the longer it simmers, the more flavorful and full-bodied it becomes. Lombrichelli can be prepared several hours ahead and stored on a floured table.