Maltagliati di Farro con Ragù di Cinghiale Umbro
Umbria — Norcia e Valnerina
Umbria's emmer-wheat irregular pasta with wild boar ragù — maltagliati ('badly cut', irregular diamond-shaped pasta) made with a blend of farro di Norcia (emmer wheat) and 00 flour, dressed with a long-cooked wild boar ragù in red wine. The maltagliati's irregular shapes and rough emmer flour surface are specifically designed to hold chunky, rustic sauces that would slide off smooth pasta. The wild boar of the Umbrian hills is leaner and more gamey than farmed pork.