For egg pappardelle:
Mix the flour with the eggs until it forms a loaf and let it rest in the plastic wrap for at least 30 minutes, then work again and roll the dough until it forms a sheet, after which​ cut the pappardelle with a width of 2,5 cm.
Cook in plenty of salted water for a few minutes after which add the wild boar sauce

For wild boar ragu:
Marinate the wild boar meat in the fridge for 12 hours with red wine, garlic, onion, celery, juniper berries, rosemary.
Then drain everything and cut the meat into small pieces with a knife.
Prepare a sauté with celery, carrot, onion and extra virgin olive oil, add the meat and brown over high heat, blend with full-bodied red wine, add the chopped tomatoes, salt and pepper, 2 bay leaves. Cook everything over low heat for at least 3 hours.​