Wild Boar Pappardelle

June 3, 2013





  1. I absolutely love this. We have a lot of family in Italy that we’ve luckily gotten to see a few times over the past 10 years and while there have been great meals each and every time, the one that sticks out in my head the most is from our first trip there when we had Cinghiale (wild boar) over homemade pappardelle. My uncle caught the boar that morning and my 80 something year old great aunt made the pasta from scratch. It was just an unbelievable meal 🙂 I’ve never attempted it at home so I think I need to try your version out!

  2. carrian says:

    holy moly. That looks divine!

  3. I want to go to Italy sooooooooooo badly!!! It just sounds perfect, mmm 🙂

    And omg this pasta looks like pure perfection-bellisima!

  4. I think I might need two plates of this! You know, since baby watch requires extra carbs

  5. This sounds wonderful!!! And your photos are so beautiful!

  6. Mmmmm anything that even makes me feel like I’m in Italy is a total win! I could go for a big ol’ bowl of this!

  7. Whoa. Like wild boar, whoa. Dang girl, this looks amazing!!

  8. Mr. & Mrs. P says:

    Looks amazing!!! Never tried wild boar but sign us up!

  9. Sues says:

    This sounds perfectly amazing! If I closed my eyes, maybe I’d even think I was in Italy??

  10. Ohhh I can picture this using ground venison! Love it Meagan!

  11. Gorgeous photos I could totally go for a huge plate of this!

  12. Tieghan says:

    Whoa! This is gorgeous! Your photos are awesome and the recipe is to die for! You just made me very hungry!

  13. I’d love to try wild boar (preferably in Italy!). Thank you for sharing this!

  14. katie says:

    Ohhh how I love Italy. We went last year, too and I’m yearning to go back! I can say that I never tried boar during our trip but I would totally try it just the way you have it prepared!

  15. Kelerius says:

    Loved this dish. I followed the recipe as given except I only had 1 lb of wild boar so I used half beef. Excellent. I cannot understand how it could be failure unless one went wildly off course with recipe.

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